Relationship between grain hardness and malting quality of barley (Hordeum vulgare L.)

Abstract

In a three-year period, protein content, polysaccharides and values of the selected malting parameters were determined in 12 varieties of barley. Hardness was assessed using the particle size index (PSI) and a Do-Corder apparatus (BRA). Significant differences in the levels of hardness between the varieties were detected. Hardness was affected by variety from 37% (PSI) and 71% (BRA). Significant correlations were determined between the PSI and extract content (0.64***), Kolbach index (0.66***), friability (0.57***), β-glucans in wort (-0.51***) and colour of malt (0.57***). Significant correlations were found between BRA and content of non-starch polysaccharides in caryopses (0.64***), extract (-0.62***), Kolbach index (-0.70***), friability (-0.70***), β-glucans in wort (0.79***) and wort colour (-0.56***). Correlation was determined between hardness and malting quality index (PSI 0.51***, BRA-0.71***). © 2007 The Institute of Brewing & Distilling.