OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY.: PART II

1938 ◽  
Vol 16c (6) ◽  
pp. 234-240 ◽  
Author(s):  
J. Ansel Anderson ◽  
Henry R. Sallans
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Real Difference ◽  
Varietal Differences ◽  
Diastatic Power

Samples of O.A.C. 21 and Wisconsin 38 barley from two stations were germinated at 56° and 50° F. with 44.5% moisture, and with 44.5 and 42.5% moisture at 53° F. Aliquots were kilned and analyzed after 3, 5, 7, 9, 11 and 13 days. Data for extract, diastatic power, and permanently soluble nitrogen, as percentage of wort solids, were plotted against time. Both varieties responded in almost exactly the same manner to changes in temperature and moisture. Values for O.A.C. 21 were consistently higher, but paired curves, representing samples of both varieties from the same station, became closer with increasing time, owing largely to overmodification of the O.A.C. 21. A real difference in malting quality between these two varieties, greater than the differential effect of malting method on them, is therefore indicated.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART III

1938 ◽  
Vol 16c (6) ◽  
pp. 248-252
Author(s):  
J. Ansel Anderson ◽  
W. O. S. Meredith
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Laboratory Equipment ◽  
Varietal Differences ◽  
Diastatic Power ◽  
Source Of Error

Samples of eight barley varieties grown at six widely separated points in Canada were malted in duplicate under standard conditions in laboratory equipment. After six days in the germinator, half of each sample was removed and kilned. The remaining halves were grown two days longer before kilning. The relative positions of the varieties with respect to extract, diastatic power, and permanently soluble nitrogen, were changed by the additional two days' growth, but the changes were generally small by comparison with the spreads between varieties and the greater changes in their relative positions when grown at different stations, ft is concluded that the differential effect of malting method is an appreciable source of error in the interpretation of the results of routine malting tests, but that the limiting factor in studies of the comparative malting qualities of varieties is the differential effect of environment on them.

OBSERVATIONS ON THE STUDY OF VARIETAL DIFFERENCES IN THE MALTING QUALITY OF BARLEY. PART IV

1939 ◽  
Vol 17c (3) ◽  
pp. 57-71 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Differential Effect ◽  
Malting Quality ◽  
Limiting Factor ◽  
Standard Variety ◽  
Real Difference ◽  
Mean Values ◽  
Reasonable Range ◽  
Diastatic Activity ◽  
The Mean

An investigation was undertaken to compare the relative magnitudes of the differential effects of environment (i.e., stations) and of malting methods on the malting quality of barley varieties. Samples of Olli, O.A.C. 21, Hannchen, and Regal from four stations were malted by eight methods representing the combinations of germinating at 50° and 56° F., at 42 and 46% moisture, and for six and nine days.Statistical analyses showed that, with respect to diastatic activity, wort nitrogen, and extract yield, the variations due to the differential effect of environment on varieties were greater than the variations due to the differential effect of malting methods on varieties. As a result of this study and earlier ones, it appears that the former effect is the limiting factor in studies of the comparative malting qualities of varieties. The latter effect is of less importance but must be kept in mind if errors in the interpretation of the results of routine tests are to be avoided. In general, it appears that if routine tests show that the mean values for any variety, when grown at 12 stations representing a reasonable range of environment, differ from the values for the standard variety by more than 1% in extract, or 10% in diastatic activity or wort nitrogen, a real difference exists between the varieties, which cannot be overcome by any reasonable change in malting conditions.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VI. AUTOLYTIC PROTEOLYTIC ACTIVITY OF MALT AND ITS CORRELATIONS WITH WORT NITROGEN AND BARLEY NITROGEN FRACTIONS

1939 ◽  
Vol 17c (8) ◽  
pp. 239-246 ◽  
Author(s):  
C. Alan Ayre ◽  
J. Ansel Anderson
Keyword(s):  
Proteolytic Activity ◽  
Total Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Partial Correlations ◽  
Average Activity

The proteolytic activity of 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, was determined by an autolytic method. Certain varieties differed widely in average activity (Olli, 291; O.A.C. 21, 235; and Wisconsin 38, 150 units), those of poor malting quality tending to give low values. The spread between station means was also large (Beaverlodge, 284; and Nappan, 149 units).The correlations between proteolytic activity, barley nitrogen fractions, total barley nitrogen, and wort nitrogen (data given in an earlier paper), were also studied. Intra-varietal partial correlations independent of total nitrogen, between proteolytic activity and nitrogen fractions, were all insignificant. Corresponding inter-varietal partial correlations were insignificant for insoluble and alcohol-soluble nitrogen, but highly significant for salt-soluble barley nitrogen and wort nitrogen. A close inter-varietal relation was found between proteolytic activity and salt-soluble barley nitrogen, and it was impossible to demonstrate that these two properties influenced wort nitrogen independently.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: I. NITROGEN DISTRIBUTION AMONG PROTEIN FRACTIONS OF BARLEY

1938 ◽  
Vol 16c (9) ◽  
pp. 377-390 ◽  
Author(s):  
J. Ansel Anderson ◽  
C. Alan Ayre
Keyword(s):  
Total Nitrogen ◽  
Soluble Protein ◽  
Malting Quality ◽  
Soluble Form ◽  
Soluble Nitrogen ◽  
Insoluble Protein ◽  
Protein Nitrogen ◽  
Nitrogen Distribution ◽  
Varietal Differences ◽  
Nitrogen Fractions

Determinations of total nitrogen and nitrogen fractions were made on 144 samples of barley representing 12 varieties grown at each of 12 widely separated experimental stations in Canada.A highly significant positive correlation between alcohol-soluble protein nitrogen and total nitrogen was found both within and between varieties. No correlation between total nitrogen and other nitrogen fractions was found between varieties; but significant positive correlations were found within varieties, that for insoluble protein nitrogen being considerably higher than those for total salt-soluble nitrogen, salt-soluble protein nitrogen, and non-protein nitrogen. With increasing total nitrogen, the proportion in salt-soluble form decreases, that in alcohol-soluble form increases, and that in insoluble form remains relatively constant. The results thus offer further support for Bishop's "Protein regularity principle".Mean varietal differences were found with respect to each nitrogen fraction, but elucidation of differences in nitrogen distribution patterns was complicated by the effect of varietal differences in total nitrogen content. Statistical analyses demonstrated the validity of eliminating this effect by adjusting varietal means for fractions to values corresponding to equal total nitrogen contents. When this was done it was found: that the three two-rowed varieties (Charlottetown 80, Hannchen, and Victory) were higher in alcohol-soluble protein nitrogen and lower in insoluble protein nitrogen than any of the six-rowed varieties; and that the four smooth-awned six-rowed varieties (Nobarb, Regal, Velvet, and Wisconsin 38) were lower in total salt-soluble nitrogen and higher in insoluble nitrogen than any of the rough-awned six-rowed varieties (O.A.C. 21, Mensury, Ott. 60, Olli, Peatland, and Pontiac). Owing to the variation between varieties within classes, and the small number of varieties studied, the average differences between the three classes are not statistically significant. Nevertheless, since by comparison with the rough-awned six-rowed varieties, the two-rowed varieties yield higher malt extracts, and the four smooth-awned varieties yield lower malt extracts and are lower in enzymatic activity, the indications of a possible relation between nitrogen distribution and malting quality are interesting.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XIV. INTERVARIETAL RELATIONS BETWEEN WORT PROPERTIES AND BARLEY AND MALT PROPERTIES

1945 ◽  
Vol 23f (2) ◽  
pp. 132-142 ◽  
Author(s):  
W. O. S. Meredith ◽  
H. R. Sallans
Keyword(s):  
Correlation Coefficients ◽  
The Other ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Malting Loss

Data representing 24 barley varieties grown at six experimental stations in Canada were used to examine intervarietal relations among wort properties (degree of attenuation, viscosity, initial turbidity, final turbidity, and stability) and a number of barley, malting, and malt properties.The wort properties show significant associations with malt extract, saccharifying activity (Lintner value), and wort nitrogen, and also with barley salt-soluble nitrogen, hours steep, and malting loss, but they are not significantly related to barley starch, extract, or Lintner value after activation with papain. Degree of attenuation and stability increase, while viscosity and turbidity decrease, with increases in malt extract, saccharifying activity, wort nitrogen, barley salt-soluble nitrogen, and malting loss. It is concluded that the wort qualities are dependent on the development of enzymes in the growing barley and hence they reflect the extent of malt modification.Only one of the correlation coefficients is of such magnitude that a single malt property can be regarded as a measure of a wort property. This is the coefficient (r =.842) between wort nitrogen and wort viscosity. The other associations discussed, though significant, are loose, and it is concluded that wort properties cannot be adequately predicted from the commonly measured barley and malt properties.It is suggested that the results of quality tests on laboratory worts give information of value in assessing the quality of brewery worts.

scholarly journals Evaluation of malting quality of spring barley genetic resources from different regions of origin

2021 ◽  
Vol 67 (1) ◽  
pp. 392-402
Author(s):  
Marta Zavřelová ◽  
Vratislav Psota ◽  
Pavel Matušinsky ◽  
Markéta Musilová ◽  
Michaela Némethová
Keyword(s):  
Genetic Resources ◽  
Dry Matter ◽  
Spring Barley ◽  
Barley Grain ◽  
Malting Quality ◽  
Malt Extract ◽  
Diastatic Power ◽  
Extract Content ◽  
Optimal Values

A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, β-glucans in wort, haze of wort measured at the angles of 15° and 90°. In the studied set, the largest variability was found in the haze of wort (90°), the smallest in the apparent final attenuation. The optimal values of the extract content in the malt dry matter according to the malting quality index were only detected in the genotypes originating from Europe. The group of the genetic resources from South America and Australia, together with the genotypes from the Middle East and Africa, differed statistically significantly in the values of the Kolbach index from other groups. The two-row genotypes differed statistically significantly in the values of the malt extract content, relative extract at 45 °C, Kolbach index, diastatic power, friability and β-glucan content in wort. Although the European and non-European groups differed in a number of traits, the non-European groups also included genetic resources that in their malting parameters approached or equaled the European malting varieties (such as Psaknon). In this study, several significant correlations were found; the strongest correlations were between friability and malt extract (r = 0.85), friability and Kolbach index (r = 0.84).

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XII. SUMMARY OF CORRELATIONS BETWEEN 18 MAJOR BARLEY, MALT, AND MALTING PROPERTIES

1941 ◽  
Vol 19c (8) ◽  
pp. 278-291 ◽  
Author(s):  
J. A. Anderson ◽  
H. R. Sallans ◽  
W. O. S. Meredith
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Simple Correlation ◽  
Barley Malt ◽  
Varietal Differences ◽  
Correlation Studies

A summary is presented of correlation studies based on data, for 11 barley properties and 7 malt properties, obtained by analysis of samples of 12 varieties of barley (and of the malts made from them) grown at 12 experimental stations in Canada. Intra- and intervarietal associations between pairs of properties were studied separately using means over all varieties for each station, and means over all stations for each variety. Simple correlation coefficients for all possible pairs of properties are reported. In addition, intravarietal partial correlation coefficients, independent of total nitrogen, and intervarietal partial correlation coefficients, independent of salt-soluble nitrogen, are also given.The main purpose of the paper is to put on record, for ready reference, tables of statistics that may be useful to other investigators who are interested in the associations that exist between barley and malt properties, and the light that these throw on the nature of malting quality in barley.

scholarly journals System for the evaluation of malting quality of wheat varieties

2020 ◽  
Vol 66 (1) ◽  
Author(s):  
Vratislav PSOTA ◽  
Markéta Musilová
Keyword(s):  
Nitrogen Content ◽  
Free Amino ◽  
Amino Nitrogen ◽  
Malting Quality ◽  
Soluble Nitrogen ◽  
Regression Equations ◽  
Wheat Varieties ◽  
Nitrogenous Substances ◽  
A Site

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VII. STARCH-LIQUEFYING ACTIVITY, AUTOLYTIC DIASTATIC ACTIVITY AND THEIR CORRELATIONS WITH SACCHARIFYING AND PROTEOLYTIC ACTIVITY

1939 ◽  
Vol 17c (11) ◽  
pp. 361-372
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Malting Quality ◽  
Limiting Factor ◽  
Soluble Nitrogen ◽  
Varietal Differences ◽  
Partial Correlations ◽  
Diastatic Activity ◽  
Positive Correlations

Determinations made on 144 samples of malt, representing 12 varieties grown at 12 experimental stations in Canada, show that varietal differences exist with respect to starch liquefying activity (max. 768, min. 275 units) and autolytic diastatic activity (max. 958, min. 664 units). Varieties of poor malting quality tend to be low with respect to both properties. The effect of environment is also considerable (liquefying, max. 510, min. 288; autolytic, max. 806, min. 704).The correlation coefficients among liquefying, autolytic diastatic, saccharifying, and proteolytic activities of malt and total barley saccharifying activity were studied. Significant inter-varietal associations exist between each pair of properties, but partial correlation studies suggest that only those between saccharifying activities of barley and malt (r = 0.90), and between liquefying and autolytic activities of malt (r = 0.97), represent real and close relations. The other associations between pairs of enzymatic activities seem to reflect mainly positive correlations between each activity and total salt-soluble nitrogen in the barleys.Significant intra-varietal associations exist between each pair of enzymatic activities, and between each activity and total barley nitrogen. It appears that environmental factors which tend to increase total nitrogen also tend to increase each enzymatic activity, but these do not increase regularly with respect to each other and are not closely related. Partial correlations independent of total nitrogen suggest that only barley and malt saccharifying activities (r = 0.67) and liquefying and autolytic activities of malt (r = 0.63) are related within varieties.It appears that the rate of autolysis in samples of different varieties from the same station is controlled almost entirely by starch liquefying activity, but the latter property is not the limiting factor controlling autolysis in samples of the same variety from different stations. Within varieties some other factor, presumably starch resistance, must play an important part.

Relationship between grain milling energy and malting quality of barley

2008 ◽  
Vol 36 (1) ◽  
pp. 97-105 ◽  
Author(s):  
K. Vejražka ◽  
V. Psota ◽  
J. Ehrenbergerova ◽  
P. Hrstkova
Keyword(s):  
Malting Quality ◽  
Grain Milling
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