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Prediction of Extract Potential in New Barley Varieties by Measuring Cell‐wall Breakdown
Author(s) -
Walker C.,
Dickie K.,
Biawa J.P.,
Ueda T.,
Muller R. E.
Publication year - 2001
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.2050-0416.2001.tb00088.x
Subject(s) - endosperm , germination , biological system , chemistry , food science , cell wall , glucan , botany , biology , agronomy , biochemistry
The rapidity with which barley can solubilise and degrade its endosperm cell walls is closely linked to its suitability for malting. Grain that is able to achieve low β‐glucan contents by day two of germination is likely to have a good extract potential. Grain that is unable to mobilise the β‐glucan component as quickly is less suitable. This observation has formed the basis for a simple, robust and rapid method of predicting extract potential in small samples. A miniaturised test for extract potential that uses only 5g of barley has been developed based on this correlation.