The effect of technological characters of barley grain on malt quality.

Abstract

The study evaluated 572 samples of barley grain from harvest years 2010, 2011 and 2012 . Six technological parameters of barley were determined: volume weight, thousand grain weight, sensitivity to water, germination capacity and content of nitrogenous substances in barley . The micromalting test was conducted and 13 technological parameters were assessed in the produced malt: water contents after the first and second steeping, malt yield, extract, relative extract at 45 °C, wort color, diastatic power, friability, beta-glucan content in wort, content of nitrogenous substances in malt, soluble nitrogenous substances, Kolbach index and apparent final attenuation . The correlation coefficients were determined between the studied barley and malt parameters . The highest extent of the correlation was found between the content of nitrogenous substances in barley and extract (-0 .72), friability (-0 .37), apparent final attenuation (-0 .35) and also between starch content and extract (0 .66), Kolbach index (0 .49) and friability (0 .31) . Calculation on the basis of contents of the nitrogenous substances and starch in barley was determined as the best regression model for the extract content .The study evaluated 572 samples of barley grain from harvest years 2010, 2011 and 2012 . Six technological parameters of barley were determined: volume weight, thousand grain weight, sensitivity to water, germination capacity and content of nitrogenous substances in barley . The micromalting test was conducted and 13 technological parameters were assessed in the produced malt: water contents after the first and second steeping, malt yield, extract, relative extract at 45 °C, wort color, diastatic power, friability, beta-glucan content in wort, content of nitrogenous substances in malt, soluble nitrogenous substances, Kolbach index and apparent final attenuation . The correlation coefficients were determined between the studied barley and malt parameters . The highest extent of the correlation was found between the content of nitrogenous substances in barley and extract (-0 .72), friability (-0 .37), apparent final attenuation (-0 .35) and also between starch content and extract (0 .66), Kolbach index (0 .49) and friability (0 .31) . Calculation on the basis of contents of the nitrogenous substances and starch in barley was determined as the best regression model for the extract content .

Keywords

• barley
• malt
• quality