Kvasny Prum. 1959; 5(8): 184-187 | DOI: 10.18832/kp1959024

Quality of malting barley from laid-down crop.Peer-reviewed article

J. LEKEŠ

It has been stated that the laid-down crop effects very unfavourably the technological properties of malting barley. Barley from laid-down crop contains in average by 4,75% more albumins and by 4,24% less starch than barley from standing crop. Further disadvantages of laid-down crop are the higher proportion of glumes (their quantity is by 0,49% or even more greater), worse specific weight of grain, lower yield and higher proportion of thin grains. All the factors vital for obtaining hogh quality malt are therefore substantially poorer. Good malt cannot be manufactured even from the 2,8 -2,5 mmgrade which is generally classified as the first choice. The results of research work are further analysed. Apparently it is reasonable in seasons with heavy rains, when laid-down crops prevail, to scrutinize batches designed for manufacturing export malt more carefully. Besides outer look and mechanical properties it is necessary to take into account the nitrogen and starch contents. Batches not meeting high requirements should be eliminated. Barley from laid-down crop, containing more albumins, can be used for feeding cattle.
(In Czech, English summary only)

Keywords: laid down crop, barley, quality

Published: August 1, 1959