Kvasny Prum. 1982; 28(6): 121-124 | DOI: 10.18832/kp1982024

A Significance of barley properties in technology and malt quality.Peer-reviewed article

A. DOLEŽALOVÁ

Increasing demands on criteria of malt quality recall also demands on a higher quality of barley. Quick and objective checks for the estimation of barley quality are searched. One of the chief factors influencing the choice of the method is a time of the determination since during a purchasing no time-delay can occur. The main parameters affecting the quality of brewing barley are its variety, origin and a technique of its culture. Needless to say, all these parameters cannot be a sufficient guarantee of a good quality but are very important in a choice of brewing barleys. The table shows analytic criteria of barley including the relations between individual parameters and barley quality. Effects of germinative energy, hectolitre weight, thousand-corn weight, sieve fraction of grains greater than 2,5 and 2,8 mm, protein and starch contents are evaluated. From the table it can be seen that between the main parameters belong germinative energy and protein content. Both these checks affect almost all qualitative indicators of malt.
(In Czech, English summary only)

Keywords: barley, malt, technology

Published: June 1, 1982