Homogeneity of the friable flour of malting barley

H. F. Darlington, G. H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    A detailed comparison was made of the properties of the friable flours and non-friable residues of two samples of malted barley of different nitrogen contents. The friable flours were sieved and fractionated to give a range of particle sizes, and the intact malt, whole friable flour, non-friable residues and fractionated friable flours were subjected to a range of analyses. Endosperm fractionation studies showed that the pattern of enzymic degradation of proteins in the modified friable flour of low nitrogen malt was more uniform than the corresponding pattern of protein breakdown in the friable flour of high nitrogen malt. Examination of the non friable residues showed that cell wall breakdown in the high nitrogen malt was less extensive than the low nitrogen malt. It is proposed that the high protein levels in the endosperm caused starch/protein compacting which limited endosperm hydration and enzymic modification during malting. The friability scores of high nitrogen malts may given an over estimate of endosperm modification.

    Original languageEnglish
    Pages (from-to)179-182
    Number of pages4
    JournalJournal of the Institute of Brewing
    Volume102
    Issue number3
    Publication statusPublished - May 1996

    Keywords

    • β-glucan
    • Barley
    • Friability
    • Malt modification
    • Protein

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  • Cite this

    Darlington, H. F., & Palmer, G. H. (1996). Homogeneity of the friable flour of malting barley. Journal of the Institute of Brewing, 102(3), 179-182.