Abstract
Water uptake into the grain is a critical aspect off malting quality. Contrasting environments have been used to examine the role of protein and cell wall components in water uptake. A model based on a threshold value for protein content, the ratio of B to C hordeins and the composition and solubility of β‐glucans has been formulated. Better malting performance is associated with lower levels of insoluble β‐glucans and higher levels of C‐Hordein. 1995 The Institute of Brewing & Distilling
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CITATION STYLE
MOLINA‐CANO, J. L., RAMO, T., ELLIS, R. P., SWANSTON, J. S., BAIN, H., URIBE‐ECHEVERRIA, T., & PEREZ‐VENDRELL, A. M. (1995). EFFECT OF GRAIN COMPOSITION ON WATER UPTAKE BY MALTING BARLEY: A GENETIC AND ENVIRONMENTAL STUDY. Journal of the Institute of Brewing, 101(2), 79–83. https://doi.org/10.1002/j.2050-0416.1995.tb00851.x
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