The suitability of a barley for malting depends on the detailed composition of the endosperm and the enzymic activity developed during germination. Differences have been found in the composition of the barley storage protein, hordein, which relate to the maltability of a sampl e. The amount of beta-glucan in a barley has an important influence on malt quality, but the composition of the beta-glucan and the initial rate of attack by enzymes in the barley are probably more important. Tests which measure the release of starch granules or hordein during milling, and measurement of the energy required for milling, have some value in selectio n of suitable barleys. It is suggested that the assessment of malting quality of new barley varieties should be done with samples of relatively high nitrogen contents. New ways of looking at the rate of modification and at the enzymic activity of a malt are described.
Keywords: barley beta-glucan hordein malting malt modification milling quality wort