CHEMICAL ASPECTS OF MALTING IV. CHANGES IN THE CARBOHYDRATES OF BARLEY DURING MALTING

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Abstract
The changes undergone by the simpler carbohydrates of barley during malting have been described recently by MacLeod, Travis, & Wreay (this Journal, 1953, 154). A similar independent investigation of these changes has been carried out and has been extended to include changes in the more complex carbohydrate fractions, including starch. The changes observed in the simple sugars are in general agreement with those described by MacLeod et al. In the polysaccharide fractions, those containing fructose residues show a decrease on steeping and during the first day on the malting floor, but those containing glucose, arabinose and xylose residues show a rise on steeping, followed by a fall lasting for two days and, thereafter, a steady rise throughout germination. The overall fall in starch which occurs in passing from barley to malt is comparable in magnitude with both the rise in sucrose and the rise in glucosan occurring at the same time, although some of the glucosan may arise from sources other than starch.