Study on quality of malt produced from hull-less barley superior cultivars in Golestan province.
2010
Yaqbani, Mas`ud | Nuri Niya, A`bbas A`li | Qods Vali, A`li Reza
In this study, four hull-less barley superior cultivars and Sahra barley (LB.IRAN) were investigated for evaluating of malt quality after applying two soaking methods. After initial evaluation, the barleys were malted using conventional method and then qualitative tests such as protein content, diastatic power and beta-glucanase activity were carried out. The results showed that protein content of hull-less barleys varied in range of 11.3-13.9 % while this value for Sahra variety was 10.9 %. All of investigated lines and varieties were water nonsensitive. Analysis of results showed a significant effect (p0.05) of variety on protein content, diastatic power and beta-glucanase activity of malt while soaking method had only significant effect (p0.05) on weight loss of malting. Diastatic power of malts from barley varieties were 80-142 °Lintner for first soaking method and 97-125 °L for second soaking method. The hull-less barley no. 3 and Sahra covered barley had maximum and minimum diastatic power, respectively. Also beta-glucanase activity varied from 94-145 U/Kg for first soaking method and 96-142 U/Kg for second soaking method. The maximum beta-glucanase activity is related to lines no.3 and 2 of hull-less barleys and the minimum was for Sahra variety. Weight loss of two soaking method were 9.8 and 15.1 %, respectively. Results showed that all of hull-less barleys lines had high potential of diastatic malt production which can be used in bakery industry.
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