LIPIDS OF BARLEY, MALT AND ADJUNCTS

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Abstract
Barley contains up to 4·4% of its dry weight as lipid when measured as total fatty acid. Commercial malts can contain up to 3·4% lipid and the proportions of the constituent fatty acids are similar to those of barley. About 70% of the fatty acids of barley and malt are present as triglycerides whilst up to 8% of the lipids in malt are found as free fatty acids. Germination results in a fall of up to 30% in the lipid content, mainly due to the hydrolysis of triglycerides and metabolism of the released fatty acids. The immediate products of triglyceride breakdown, namely fatty acids and mono- and diglycerides, do not accumulate in malt to any significant extent. Common brewing adjuncts contain up to 4% lipid.

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