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Tech. Q. Master. Brew. Assoc. Am., Oct/Nov/Dec. 1976, 13(4), 200-202. English
VIEW ARTICLE

Maltability in relationship to barley varieties.

Sword, P.T.

Abstract
Increasing pressures on grain supply make it necessary to have the most efficient raw materials available. Maltability is that character of a barley variety which enables it to be malted in a short period of time to produce the desired material for the brewer. Efficiency of malting process is synonymous with maltability. The main areas of maltability relative to variety are: uniform sizing, correct husk character, ease of carbohydrate and protein breakdown, optimum rate of modification, efficiency of higher extracts, a standard level of enzymes, inherent growth stimulators and relatively low glucan content. The six row varieties would seem to warrant most improvement.
Keywords: barley malting properties quality variety