Abstract
Methods for selecting cultivars with improved malting quality in barley breeding programs are described. In early generations, freeze-dried green malt is made from 40 g of barley; in later stages of the program, 100 or 280 g of barley is processed to kilned malt. Automated determinations made on barley and malt are amino nitrogen, polyphenol content, wort carbohydrates, and α-amylase, saccharifying (diastatic), β-glucanase, and phenol oxidase activities. Other tests used are barley β-glucan content, wort viscosity, and filtration rate.
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