CARBOHYDRATES IN MALTING AND BREWING V. FURTHER STUDIES ON THE CARBOHYDRATES OF BARLEY, MALT AND WORT

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Abstract
Previous studies in this series on the variation of the amounts and nature of the carbohydrates of barley during malting were limited to the variety Plumage-Archer, grown during one season (1951). A similar series of analyses of a Carlsberg barley of the 1953 crop and the derived green and kilned malt has now been made. Certain analytical improvements have been incorporated, particularly in the determination of starch. It is found that, during malting, not only the quantity of starch changes but also its composition as shown by an overall increase in the capacity to combine with iodine. The results of the present investigation are in general agreement with those of the earlier work, but more detailed information is presented on changes during steeping and kilning. Moreover, in the present case, the changes have been followed in the whole of the carbohydrates which finally contribute to brewer's extract on mashing. By comparing the composition of the malt with that of the corresponding wort, it is found that almost the whole of the potentially available extract of the grain is, in fact, utilized during mashing.