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THE RELATIONSHIP BETWEEN BARLEY EXTRACT VISCOSITY CURVES AND MALTING ABILITY
Author(s) -
Morgan A. G.
Publication year - 1977
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1977.tb03800.x
Subject(s) - falling number , viscosity , extraction (chemistry) , mathematics , raw material , range (aeronautics) , falling (accident) , food science , agronomy , chemistry , biology , materials science , chromatography , wheat flour , composite material , medicine , environmental health , organic chemistry
Twelve barley varieties, representing a wide range of malting ability, were examined using the Falling Time technique to determine their raw grain extract viscosities following extraction times ranging from 1 to 6 h. The shape of the viscosity curve was characteristic of each variety and was related to malting ability. A simpler index of potential malting ability was produced by the difference in Falling Time between extraction times of 3 and 4 h. This difference correlated well with the percentage extract obtained after micro‐malting, (r = + 0·81, n = 31), and offers a possible method of assessing potential malting ability in barley breeding programmes.