Abstract
This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.
Highlights
Most barley varieties have an outer husk called a hull
The results showed that the intensification of the process of germination should be combined with the extension of soaking time, which should lead to improvements in the friability of malt and better value for other indicators of malt quality, which is the main guide for future research in this field
The results indicate that hull-less barley displays a stronger resistance to grain modification
Summary
Most barley varieties have an outer husk called a hull. If the hull does not adhere to the kernel, the barley is considered to be hull-less. The hull-less grain trait is controlled by a single recessive gene nud, located on the long arm of chromosome 7H [1]. F. has a loosely attached hull and during harvest, the hull falls off by itself which makes the cleaning processing much easier and economical. This aids in reducing the germ damage and flour loss during milling. The development of new hull-less barley varieties started in the 1970s in Canada
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