EFFECT OF IRRADIATION ON THE MALTING QUALITY OF BARLEY

Abstract

Two six‐row barley cultivars, DL 70 and C 164 were subjected to Co60 gamma irradiation in the range of 0 to 250 Krad and malted with and without gibberellic acid treatment. Barley irradiated with doses up to 75 Krad produced normal malts when compared to the controls. Irradiation doses of 125 and 250 Krad significantly increased the malt yields but considerably decreased the α‐amylase activity. Gibberellic acid significantly increased the enzyme activity and degree of modification of the irradiated and the control malts. 1985 The Institute of Brewing & Distilling