Barley malting quality

The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation, yeast biology and all aspects of beer qualities and treatment. 

Impacts of barley-associated fungi on malt quality... 

RP-HPLC of storage proteins can also predict quality in other cereals. In barley, RP-HPLC of hordeins [112,224] and high-MW glutelins [225] can reveal malting quality. In maize, Paulis et al. [226] showed by RP-HPLC that there are more y-zeins in quality protein maize than in normal maize this relates to lysine content and nutritional quality. RP-HPLC can relate protein composition to kernel hardness, density, and vitreosity of both normal maize and quality protein maize genotypes [227-229]. Differences between alcohol-soluble proteins of hard and soft endosperm of normal and quality protein maize show that the zein distribution influences kernel texture and hardness [230-232]. 

S. Roumeliotis, L. D. Macleod, S. L. Graham, M. A. Dowling. Advances in the prediction of malting quality in barley, using Near infrared spectroscopy. In Near-Irifrared spectroscopy Leaping ahead with. Royal Austrahan Chemistry Institute, G. D. Batten, R C. Fhnn, L. A. Welsh, A. B. Blakeney, co-eds. Melbourne, Australia, 1995, p. 168-173. 

The best-quality vodkas are elaborated from barley malt and quality adjuncts preferably obtained from wheat or rye. Vodka may be obtained from other starch or sugar sources such as sorghum, maize, potato (Solanum tuberosum), molasses, sugar beet (Brassica sp.), and even grapes (Vitis vinifera). In some countries such as Poland, some vodkas are produced by fermenting a sugar broth. 

List at least three quality control measurements commonly used to assess properties of barley malt, hops, and fermented beer. What are the most common practical ways to determine total carbohydrate and alcohol content in worts and beers ... 

Quality Malting Parley Production in the Midwest, American Malting Barley Association, Inc., Milwaukee, Wis., 1986. 

Barley is an important crop, with the best quality grains sold for malting and the remainder used for feeding all classes of stock, especially pigs, dairy cows and intensively fed beef. Barley straw can be used for bedding and as a maintenance ration. Barley is a shallow-rooted crop which grows well on chalk and limestone soils, with a preferred pH of 6.5. Its place in the rotation can be when soil fertility is low, which means that it can follow a previous cereal crop such as wheat. 

Kristensen E F (1998), New drying method for improvement of the quality of malting barley and bread grain. Proceedings of the European Association of Agricultural Engineers, Ag Eng 98, Norway. Abstract 98-F-011, p. 324. 

Cooking of porridges of rolled oats and rye meal implies only minor effects on their tocopherol and tocotrienol contents. About 4-9% of tocopherols and 0-5% of tocotrienols were lost in rolled oats and rye meal porridges, when the cereals were of good quality (Piironen et al., 1987). Malting had no effects on tocopherol and tocotrienol concentrations of barley and brewers coproduct of barley rich in these vitamers (Peterson, 1994). 

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