Barley and Malt

Palmer, Geoffrey H.

doi:10.1201/9781351228336-5

Cited by 10 publications

(7 citation statements)

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“…In two-rowed type barleys, only two of the six rows of grains develop whereas in six-rowed types, all six rows of grains develop. In six-rowed barley, there are more grains but the size is too small for malting (Palmer, 2018). Conversely in two-rowed barleys, grains are larger, heavier, have higher test weight and low protein content.…”

Section: 21mentioning

confidence: 99%

“…Germination occurs under aerobic and humid conditions at 16‐20°C for 3‐6 days depending on the process conditions and raw material (Poutanen, 2020). Grain moisture must be about 45‐46% on day 2 and 42‐43% on day 5 (Palmer, 2018). During the germination stage, GA diffuses to the aleurone layer and promotes the biosynthesis of hydrolytic enzymes, which are released into the inner endosperm for depolymerization of endosperm cell wall polysaccharides and proteins; the process is referred to as grain modification.…”

Section: The Malting Processmentioning

confidence: 99%

“…Physical structure of barley grain comprises three main parts, namely the starchy endosperm, the germ or embryo, and the outer protective layer. The endosperm is around 77 to 82%, the embryo is approximately 2 to 3% whereas protective layer has husk (10 to 12%), the pericarp and testa (2 to 3%) and the aleurone layer (4 to 5%) (Palmer, 2018). The husk is having palea on the ventral and the lemma on the dorsal side of grain (Fox, 2009).…”

Section: Grain: Structure and Morphophysiological Characteristicsmentioning

confidence: 99%

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Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.

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Section: 21mentioning

confidence: 99%

Section: The Malting Processmentioning

confidence: 99%

Section: Grain: Structure and Morphophysiological Characteristicsmentioning

confidence: 99%

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Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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“…DP is affected by malt protein content because enzymes are proteins. Beta‐amylase activity is linked to the nitrogen (protein) levels of the grain (Palmer, 2006). Previous studies also suggest that beta‐amylase activity may be associated with the hordein content of the grain (Broadbent & Palmer, 2001).…”

Section: Discussionmentioning

confidence: 99%

Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum

Ofoedu

Iwouno

Ojimba

et al. 2022

Int J of Food Sci Tech

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Summary In this study, sorghum grains were malted using different malting regimens and the malt qualities were analysed for cold water extract (CWE), hot water extract (HWE) and diastatic power (DP). Results showed that malting regimen produced sorghum malts with peak CWE, HWE and DP within the pre‐determined limits of malting regimen. From this, predictive models of sorghum malt quality were developed and tested. Whilst steeping duration interacts significantly with the germination period to cause variations in CWE and HWE, only the germination period significantly influenced the DP of sorghum malts. However, the kilning temperature showed no significant impact on the parameters studied. Besides CWE, HWE and DP correlating positively with each other, the developed predictive models were significant (P < 0.05) and satisfy the quality of fit (R2 > 0.70) of the proposed models. The result demonstrated that wort for different purposes can be obtained by varying the malting operational conditions in the predictive model, thus saving time, resources, preliminary studies and research designs. Besides the promotion of a cheaper local alternative material for industrial wort production and brewing purpose, this research provides valuable insight on the brilliant prospect of variable malting regimen in predicting and adjusting the quality characteristics of sorghum malt and wort. Future studies are required to develop models for wort produced from peak CWE, HWE and DP, for predicting wort quality characteristics.

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“…Kailgraudu un plēkšņaino miežu un to attiecīgo iesalu kopējo fenolu saturs ir attēlots 3.5. attēlā. Zinātniskās literatūras avotos ir konstatēta cieša lineāra korelācija (r=0,90) starp kopējo fenolu saturu miežos un iesalā (Palmer, 2006 Fig. 3…”

Section: Kopējo Fenolu Satura Izmaiņas Iesala Gatavošanā / Changes Ofunclassified

The Dynamics of Antioxidants During Malt and Beer Production = Antioksidantu dinamika iesala un alus ražošanā

Dabiņa-Bicka¹

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Promocijas darbs uzrakstīts latviešu valodā, apjoms-150 lpp., 46 tabulas, 47 attēli, 5 pielikumi. Darba izstrādei izmantoti 173 informācijas avoti. Zinātniskā darba aprobācija Pētījumu rezultāti apkopoti un publicēti monogrāfijas apakšnodaļās, četros recenzējamos zinātniskos izdevumos un publicēšanai iesniegts viens manuskripts. Monogrāfijas apakšnodaļas-3 Dabiņa-Bicka I. (2012) Vitamīnu satura dinamika graudos iesala gatavošanas un misas vārīšanas laikā.. No: Bioloģiski aktīvās vielas pārtikas produktos. Red.:

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Barley and Malt

Cited by 10 publications

References 0 publications

Quality attributes for barley malt: “The backbone of beer”

Quality attributes for barley malt: “The backbone of beer”

Effect of malting regimen on diastatic power, cold and hot water extracts of malts from sorghum

The Dynamics of Antioxidants During Malt and Beer Production = Antioksidantu dinamika iesala un alus ražošanā

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