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The influence of steep regime and germination period on the malting properties of some hull‐less barley lines
Author(s) -
Swanston J. S.,
MiddlefellWilliams J. E.
Publication year - 2012
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/jib.21
Subject(s) - steeping , brewing , germination , cultivar , glucan , mashing , chemistry , agronomy , horticulture , food science , biology , fermentation , organic chemistry
Following field trials in 2008 and 2010, six lines, derived by mutation in the hull‐less barley cultivar Penthouse, were selected to provide a range in grain β ‐glucan content. These lines, along with Penthouse and the hulled, malting variety Optic, were then malted, using four different steeping regimes, with samples kilned after 3, 4 and 5 days of germination. The longest steep regime provided samples with optimum modification after 5 days of germination. Samples from the other steep regimes were under‐modified to varying degrees. In particular, the steeps with a single immersion gave poorly modified samples with low extracts and alcohol yields. One line, with low grain β ‐glucan, gave higher alcohol yields than either Penthouse or Optic, following a regime comprising two short immersions and a single air‐rest, but there was no clear association, within the lines, between β ‐glucan content and malting properties. Copyright © 2012 The Institute of Brewing & Distilling