Effect of Artificial Lodging on Grain and Malt Quality of Fall‐sown Irrigated Barley 1

1958 ◽  
Vol 50 (6) ◽  
pp. 338-340 ◽  
Author(s):  
A. D. Day ◽  
A. D. Dickson
Keyword(s):  
Malt Quality

The Effect of Germination Temperature on Malt Quality of Buckwheat

2005 ◽  
Vol 63 (1) ◽  
pp. 31-36 ◽  
Author(s):  
H. H. Wijngaard ◽  
H. M. Ulmer ◽  
E. K. Arendt
Keyword(s):  
Malt Quality ◽  
Germination Temperature

The Effect of Germination Time on the Final Malt Quality of Buckwheat

2006 ◽  
Vol 64 (4) ◽  
pp. 214-221 ◽  
Author(s):  
H. H. Wijngaard ◽  
H. M. Ulmer ◽  
E. K. Arendt
Keyword(s):  
Malt Quality ◽  
Germination Time

scholarly journals Impact of Malt Barley Varieties on Malt Quality: A Review

2021 ◽  
Author(s):  
Mekonnen Gebeyaw
Keyword(s):  
Quality Improvement ◽  
Protein Content ◽  
Grain Protein Content ◽  
Malting Quality ◽  
Grain Protein ◽  
Brewing Industry ◽  
Malt Quality ◽  
Minimum Standards ◽  
Malt Barley

The greatest use of barley for malting purpose mostly for brewing industry. The quality of malt depends upon various grain parameters as kernel shape, size, boldness, grain protein content etc., which affects the malt quality that is malt yield, friability, homogeneity.The availability of barley for malting is not a problem, but whatever barley is available it is very poor interims of quality and not meeting the minimum standards of malting quality. So, that identification of malt barely varieties with different grain and malt parameters, which are desired for better malt production and quality improvement, needed for various products is very essential. Potential areas that boost the production, pertinent agronomic practice studies and strengthening micro malting laboratory and expert capacity are recommended to overcome the limitations of malt barley production and malt quality improvement.

scholarly journals The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort

Fermentation ◽  
2019 ◽  
Vol 5 (4) ◽  
pp. 89 ◽  
Author(s):  
Vinko Krstanović ◽  
Kristina Mastanjević ◽  
Viktor Nedović ◽  
Krešimir Mastanjević
Keyword(s):  
Statistical Analysis ◽  
Quality Indicators ◽  
The Other ◽  
Malt Quality ◽  
Factors Influencing

This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent.

scholarly journals Effect of Barley yellow dwarf virus Infection on Yield and Malting Quality of Barley

Plant Disease ◽  
2001 ◽  
Vol 85 (2) ◽  
pp. 202-207 ◽  
Author(s):  
Michael C. Edwards ◽  
Thomas G. Fetch ◽  
Paul B. Schwarz ◽  
Brian J. Steffenson
Keyword(s):  
North Dakota ◽  
Barley Yellow Dwarf Virus ◽  
Quality Parameters ◽  
Yellow Dwarf ◽  
Dwarf Virus ◽  
Malt Quality ◽  
Barley Yellow Dwarf ◽  
Yellow Dwarf Virus ◽  
The Impact

Barley yellow dwarf virus (BYDV) infection occurs frequently in barley in the Upper Midwest region of the United States; however, the impact of this disease on the yield and quality of malting cultivars has not been adequately addressed. Studies were conducted at Fargo, North Dakota (from 1989 to 1990) to determine the effect of BYDV infection on yield and malt quality parameters in barley. Three malting cultivars varying in yield potential and malting characteristics were artificially inoculated at the seedling stage with a North Dakota BYDV isolate of the PAV serotype. Overall yields were reduced 32.5 to 38% in 1989 and 8.5 to 19.8% in 1990 by BYDV infection. Thousand-kernel weight (3.2 to 14.9%) and kernel plumpness (11.9 to 38.9%) also were reduced. Kernel color and three malt quality parameters (α-amylase, malt recovery, and wort viscosity) were not affected by BYDV infection. Increases in wort protein (2.5 to 14.5%) and diastatic power (3.8 to 12.6%), and decreases in malt extract (1.1 to 5.6%) were found. Most notably, total protein increased 4.6 to 17.5% with BYDV infection. Higher proportions of thin seed, as a result of BYDV infection, contributed to the effects on several quality parameters. In summary, the negative effect of BYDV infection on overall quality is significant and should be considered when assessing the impact of this disease. Although annual BYD disease-related losses are typically not extensive in the Midwestern malting barley region, the incorporation of host resistance into recommended cultivars would ameliorate the negative effects of BYD disease on crop quality as well as on yield.

Immature barley seeds as a degrading factor for Canadian malting barley

2009 ◽  
Vol 89 (2) ◽  
pp. 221-226
Author(s):  
M. J. Edney ◽  
D. Beswitherick
Keyword(s):  
Soluble Protein ◽  
Seed Quality ◽  
Visual Detection ◽  
Malting Barley ◽  
Protein Extract ◽  
Malt Quality ◽  
Green Seed ◽  
The Past ◽  
Malt Barley

Canadian malt barley in the past was downgraded on visual detection of any immature barley kernels. The quality of malt made from immature barley has been investigated in the past, but conclusions were inconsistent. The factor, though, was removed from Canadian malting barley grades in August 2008. The present study used a different approach to investigate the effects of immature kernels on malt quality. A series of commercial malt barley samples were adulterated with varying levels of immature kernels. Samples were visually graded, malted and analysed for malt quality. Immature kernels were found to affect malt quality, but only significantly when samples contained 2% or more immature kernels. Soluble protein, which increased in samples with more immature kernels, was the quality factor of greatest concern. Canadian malt is often criticized for high soluble protein, which can lead to an unacceptably high wort colour. The research supported downgrading of samples on account of immature kernels, but only when the level was 2% or higher. However, grain inspectors consistently downgraded the experimental samples with as low as 0.2% immature kernels, as per the previous grade determinants. The new grade schedule has no tolerances for immature kernels, but this study supported reinstatement of a tolerance level of 2% immature kernels. Key words: Green seed, quality, malt, soluble protein, extract, wort colour

scholarly journals Effects of Germination Temperature and Time on Malt Quality of <i>Temash</i> Barley (<i>Hordeum vulgare</i> L.)

2020 ◽  
Vol 8 (3) ◽  
pp. 63
Author(s):  
Alemu Girma Tura ◽  
Solomon Abera ◽  
Belay Dereje Olika ◽  
Teklu Chalcisa
Keyword(s):  
Hordeum Vulgare ◽  
Malt Quality ◽  
Germination Temperature

scholarly journals Malting of Fusarium Head Blight-Infected Rye (Secale cereale): Growth of Fusarium graminearum, Trichothecene Production, and the Impact on Malt Quality

Toxins ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 369 ◽  
Author(s):  
Zhao Jin ◽  
James Gillespie ◽  
John Barr ◽  
Jochum Wiersma ◽  
Mark Sorrells ◽  
...  
Keyword(s):  
Amino Nitrogen ◽  
The United States ◽  
Total Phenolic ◽  
Small Subset ◽  
Winter Rye ◽  
Head Blight ◽  
Malt Quality ◽  
Dna Contents ◽  
The Impact

This project was initiated with the goal of investigating the malt quality of winter rye cultivars and hybrids grown in the United States in 2014 and 2015, but high levels of deoxynivalenol (DON) were subsequently found in many of the malt samples. DON levels in 75% of the investigated rye samples (n = 117) were actually below 1.0 mg/kg, as quantified by a gas chromatography combined with electron capture detector (GC-ECD). However, 83% of the samples had DON in excess of 1.0 mg/kg following malting, and the average DON level in malted rye was 10.6 mg/kg. In addition, relatively high levels of 3-acetate DON (3-ADON), 15-acetate DON (15-ADON), nivalenol (NIV), and DON-3-glucoside (D3G) were observed in some rye malts. Our results show that rye grain DON is likely a poor predicator of type B trichothecenes in malt in practice, because high levels of malt DON, 15-ADONm and D3G were produced, even when the rye samples with DON levels below 0.50 mg/kg were processed. Fusarium Tri5 DNA content in rye was highly associated with malt DON levels (r = 0.83) in a small subset of samples (n = 55). The impact of Fusarium infection on malt quality was demonstrated by the significant correlations between malt DON levels and wort viscosity, β-glucan content, wort color, wort p-coumaric acid content, and total phenolic content. Additional correlations of rye Fusarium Tri5 DNA contents with malt diastatic power (DP), wort free amino nitrogen (FAN) content, and arabinoxylan content were observed.

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