Mechanisms of Malt Extract Development in Barleys from Different European Regions: II. Effect of Barley Hordein Fractions on Malt Extract Yield

Abstract

To examine environmental differences between southern and northern European malting barleys, particularly relating to protein and hordein influences on malt extract development, samples of the malting barley cultivar Alexis, from the Nordic countries and from the Iberian Peninsula, were used. Fractionation of hordeins was carried out on barley grams, prior to micromalting and malt analyses, using high performance liquid chromatography (HPLC). Different mechanisms for extract development, in malting barleys from the North and South of Europe, have been demonstrated. Barley protein content determined a significantly greater decrease in malt extract in the Nordic samples, compared with those from the Iberian Peninsula, while apparent final attenuation showed a more pronounced positive association with extract in the South than in the North. B-hordein was associated with a significanlty greater decrease in malt extract in the Nordic compared to the Mediterranean samples.