Barley is a widely used foodstuff and it is the most important component in malting and brewing. Purity of barley grains in malting and brewing is important in relation to technological processing. Therefore, an effective analysis of barley purity has high priority. The aim of this study was the discrimination of barley varieties using Matrix Assisted Laser Desorption/Ionization Time-of-flight Mass Spectrometry (MALDI-TOF MS). Eight barley varieties, Kangoo, Laudis, Malz, Marthe, Odyssey, Overture, Sebastian and Wintmalt were investigated. Several protein extraction methods, barley samples preparation for MALDI-TOF MS, reproducibility, influence of time on the hordein quality spectrum and groups of hordeins mass spectrum suitable for barley discrimination were tested. The results showed that removal of albumins and globulins does not affect the resulting hordein spectrum, but time decreases the hordein spectrum intensity. Preparation of barley samples has the highest priority. The most important factor is the selection of the right matrix and its use. B hordeins should be used for the discrimination of Barley varieties. Local Barley database based on B hordeins can be created but the protein spectra must be obtained with the highest purity and the highest reproducibility. The right set up of MALDI Biotyper software can lead to local Barley database establishment. Also, Barley’s B hordeins were used for the creation of a relatedness dendrogram. These obtained results showed that MALDI-TOF MS is a very usefull and powefull method for Barley varieties discrimination with a high reproducibility.

The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification of high-quality malt varieties. The grain and malt technological quality parameters of five samples of four spring malting barley varieties were studied in order to estimate their malting potential. Selected barley varieties proved to be of satisfactory malting quality in terms of analyzed technological parameters. First-class grain percentage in the analyzed samples ranged from 84.9 to 94.6 %. Hectoliter weight reached values from 634.2 to 737.1 g.dm-3. Barley samples also contained a relatively high starch content of 63 to 68 %. Nitrogenous substances ranged from 9.9 to 11.3 % and all tested varieties met the requirement for nitrogen content. These samples were micro-malted and resulting malt was analyzed. All tested malt samples achieved high and satisfactory extract content of 82.4 - 84.3 %. Statistically significant (p<0.05) the highest extract content was confirmed in variety LG Tosca (84.3 %) which was found to be relatively the best technological quality also for its kernel size and optimal starch and protein content. The average value of friability was 98 %. The intensity of proteolytic modification among varieties was satisfactory (Kolbach index 39.18 - 47.17 %). The viscosity of the wort reached values from 1.41 to 1.47 mPa.s-1, varieties provided clear wort in all cases. Based on the results of grain and malt quality parameters it can be concluded that all tested spring barley varieties are suitable for malting process.