EFFECT OF GRAIN COMPOSITION ON WATER UPTAKE BY MALTING BARLEY: A GENETIC AND ENVIRONMENTAL STUDY
Open Access
- 4 March 1995
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 101 (2) , 79-83
- https://doi.org/10.1002/j.2050-0416.1995.tb00851.x
Abstract
Water uptake into the grain is a critical aspect off malting quality. Contrasting environments have been used to examine the role of protein and cell wall components in water uptake. A model based on a threshold value for protein content, the ratio of B to C hordeins and the composition and solubility of β-glucans has been formulated. Better malting performance is associated with lower levels of insoluble β-glucans and higher levels of C-Hordein.Keywords
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