Kvasny Prum. 1973; 19(10): 219-222 | DOI: 10.18832/kp1973020

Effects of protein content in barley upon the quality of malt.Peer-reviewed article

Z. VOŇKA, M. HLAVÁČ

The article deals with the results of a national competition of malting barley of the 1972 harvest. As far as the protein content is concerned, only 54,9% of competing samples met the standards of malting industry requiring for export malt the protein percentage in barley below 11%. Detailed analyses of 209 samples confirm that the quality of malt depends on the protein content in barley. It bears upon the composition of extract, of relative extract at 45°C, the Kolbach number, meal to grist ratio and diastatic power. Regression equations derived by authors permit to calculate the changes of the mentioned criteria [up and down] related to 1% increase of the protein content. No significant relation could be established between the attenuation degree, steeping ability and properties of skin. Low reliability of regression estimate resulting from the values of correlation coefficients of the said properties indicates only that the protein content may improve attenuation degree deteriorating at the same time the steeping ability and fineness of skin. Barley variety Diamant is characterized by a marked correlation between the yield and protein content, whereas varieties Dvoran and Denár show with higher yields tendency to higher protein cumulation.
(In Czech, English summary only)

Keywords: malt, barley, proteins

Published: October 1, 1973