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Grain and endosperm biophysical characteristics of barley malting

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posted on 2018-09-05, 00:00 authored by Daniel CozzolinoDaniel Cozzolino, S Roumeliotis, J Eglinton
Cultivated barley (Hordeum vulgare), derived from its wild progenitor Hordeum vulgare ssp. spontaneum, is among the world’s earliest domesticated crop species, adapted to diverse environments and today represents the fourth most abundant cereal in both area and tonnage harvested. Malting quality is an economically important character of barley. Malsters require grains of known varieties with consistent quality and specify strict quality criteria for accepting new varieties. As starch is the major component of the barley grain changes in its biophysical or biochemical properties will have a direct effect on its malting properties. In order to achieve good malting quality, extensive endosperm breakdown, or modification, must accompany the germination phase of malting, with cell walls and protein being degraded and the starch granules exposed during the process. Hot water extract (HWE) of the resultant malt should yield a high of level of fermentable sugars from readily gelatinised starch granules that are depolymerised by malt amylases. Many characteristics or properties of the grain and endosperm drive these characteristics among them starch (amylose and amylopectin), protein (hordein composition), lipids content, fatty acid profile, hardness, particle and granule size. However, other bio-physical properties or characteristics of the grain can also explain or modulate malting properties such as starch pasting properties (e.g., viscosity), water uptake, cell wall content, and interaction of chemical constituents (e.g., amylose and lipids). This chapter will provide an overview and discussion of some of the biophysical characteristics of barley grain and endosperm that have been reported to have an influence on malting quality. The main focus of this chapter is on starch characteristics, chemical interactions with the main grain chemical components and water uptake.

History

Editor

Hasunuma K

Parent Title

Barley: Physical properties, genetic factors and environmental impacts on growth

Start Page

107

End Page

124

Number of Pages

18

ISBN-13

9781629489070

Publisher

Nova Science Publishers

Place of Publication

Hauppauge, New York

Open Access

  • No

External Author Affiliations

School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, SA, Australia

Era Eligible

  • Yes