Relationship between flour turbidity, malting and endosperm structure

Maria Koliatsou, Geoff H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    Turbidity values of Chariot, Optic and Decanter barley varieties showed that Optic had the highest turbidity and Decanter the lowest. However, Optic malted slower than Chariot although they are both considered as good quality barley varieties and also slower than Decanter, a low graded barley variety. Scanning electron microscopy results suggested that high turbidity scores are influenced by the "open" barley endosperm structure, while localized compaction may result in resistance to milling as well as undermodification and poor malting performance in terms of friability, ß-glucan and protein breakdown.

    Original languageEnglish
    Pages (from-to)193-199
    Number of pages7
    JournalJournal of the Institute of Brewing
    Volume110
    Issue number3
    Publication statusPublished - 2004

    Fingerprint

    malting
    turbidity
    endosperm
    flour
    optics
    barley
    glucans
    scanning electron microscopy
    proteins

    Keywords

    • Endosperm structure
    • Malting quality
    • SEM
    • Turbidity

    Cite this

    Koliatsou, Maria ; Palmer, Geoff H. / Relationship between flour turbidity, malting and endosperm structure. In: Journal of the Institute of Brewing. 2004 ; Vol. 110, No. 3. pp. 193-199.
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    Relationship between flour turbidity, malting and endosperm structure. / Koliatsou, Maria; Palmer, Geoff H.

    In: Journal of the Institute of Brewing, Vol. 110, No. 3, 2004, p. 193-199.

    Research output: Contribution to journalArticle

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