CARBOHYDRATES IN MALTING AND BREWING: II* CHANGES IN THE CARBOHYDRATES OF BARLEY DURING RIPENING, DRYING AND STORAGE

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Abstract
Variations in the amounts of the constituent carbohydrates of the barley grain which occur during the last weeks of ripening, harvesting, drying and storage have been examined. Although glucose, fructose, sucrose, glucodifructose, and raffinose were present in all the samples studied, they were found to vary in quantity during the period under review, the last three sugars showing a considerable increase immediately before harvesting, and this increase continued during the kilning of the grain. Changes were also observed in the amounts of water-soluble oligosaccharides of the barley grain, but the quantity of starch did not vary appreciably throughout the period investigated. During storage before malting, the above-mentioned simple sugars decreased in amount significantly.

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