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EFFECT OF GRAIN COMPOSITION ON WATER UPTAKE BY MALTING BARLEY: A GENETIC AND ENVIRONMENTAL STUDY
Author(s) -
MOLINACANO J. L.,
RAMO T.,
ELLIS R. P.,
SWANSTON J. S.,
BAIN H.,
URIBEECHEVERRIA T.,
PEREZVENDRELL A. M.
Publication year - 1995
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.2050-0416.1995.tb00851.x
Subject(s) - hordein , solubility , composition (language) , food science , chemistry , glucan , agronomy , storage protein , biology , biochemistry , gene , organic chemistry , linguistics , philosophy
Water uptake into the grain is a critical aspect off malting quality. Contrasting environments have been used to examine the role of protein and cell wall components in water uptake. A model based on a threshold value for protein content, the ratio of B to C hordeins and the composition and solubility of β‐glucans has been formulated. Better malting performance is associated with lower levels of insoluble β‐glucans and higher levels of C‐Hordein.