Kvasny Prum. 1964; 10(10): 221-222 | DOI: 10.18832/kp1964031

New trends in the classification of malting barley.Peer-reviewed article

M. TRKAN

The author shows, that it is necessary to supplement existing criteria applied for the classification of malting barley with several new ones. First of all it is necessary to indicate the sensibility of barley to water and its absorbing capacity, since these properties determine to a certain degree the behavior of barley during malting. In chemical analyses more attention should be paid to the fractionation of proteins and splitting of hordein.
(In Czech, English summary only)

Keywords: malting barley, classicication, malting

Published: October 1, 1964