engleski

The influence of the characteristics of commissioned varietal barley groups on the degree of β-glucan degradation during malting

This paper investigated the influence of different commissioned varietal barley groups (malting, food and feed) on the degree of β- glucan degradation during the process of malting. The samples, obtained from the Agricultural Institute Osijek, included: winter and spring double-row varieties, six-row winter varieties, and naked barley varieties. Malting varieties Tiffany and Vanessa were used as control. β-glucan concentrations were determined in barley, finished malt and wort. The aim of this study was to establish the changes in β-glucan concentrations during malting through the reduction of the starting concentration of β-glucan in the grain's dry matter - before and after malting, and the mass fraction of soluble β-glucan in total β-glucans in malt (measured as the difference between total β-glucans in starting malt and in the obtained wort). In order to establish which varieties can deliver worts with the recommended β-glucans concentrations, the correlation between the starting β-glucans in barley and the final β-glucan concentration in wort was also determined. The obtained results emphasized that the tested varieties displayed a significant difference in β-glucan concentrations, which is in correlation with β- glucans concentrations in malts obtained from the chosen barley varieties. The lowest share of β-glucans was determined in malting varieties.

barley ; β-glucan ; malting process

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