Milling, water uptake, and modification properties of different barley (Hordeum vulgare L.) lots in relation to grain composition and structure.

Milling properties, water uptake, and modification in malting were studied in 14 barley (Hordeum vulgare L.) lots from two consecutive crop years. In all barley lots studied, grains with lower β-glucan and protein content and higher starch content produced finer flours upon milling.

Day-length effects on protein localisation affect water absorption in barley (Hordeum vulgare) grains.

Background: Hordeins are major storage proteins of barley (Hordeum vulgare L.) grains and are considered to influence malting and brewing by forming a matrix surrounding the starch granules which affects the release of fermentable sugars. However, the extent to which environmental factors affect hordein location, and the impact of this on malting performance, have not so far been studied.

Endosperm structure affects the malting quality of barley (Hordeum vulgare L.).

Twenty-seven barley (Hordeum vulgare L.) samples collected from growing sites in Scandinavia in 2001 and 2002 were examined to study the effect of endosperm structure on malting behavior. Samples were micromalted, and several malt characteristics were measured.