Barley and Malt

Contents

List of Contributors

Preface


1. The Botany of the Barley Plant

I. Description of the Barley Plant

II. The Development of a Spring Barley Plant

References


2. The Science of Malting Barley Production

I. Introduction

II. Malting Quality

III. Conditions Influencing the Yield and Quality of Malting Barley

IV. Other Cultural Conditions Affecting the Nitrogen Content of Barley

References


3. The Breeding of Barley Varieties

I. Introduction

II. Genetics of Barley

III. Breeding Problems

IV. Methods and Techniques of Breeding

References


4. The identification of barley varieties

I. Procedure in Identification

II. Concept of Variety (Cultivar)

III. Ear Characters

IV. Vegetative Characters

V. Physiological Characters

VI. Systems of Classification of Barley

References


5. Diseases of Barley and Their Control

I. Introduction

II. Diseases Directly Affecting Quality

III. Diseases Affecting Yield of Grain, Kernel Size and Composition

IV. Disease Control

V. Nematodes and Insects that Damage Barley

References


6. Evaluation of Malting Barley

I. Introduction

II. Evaluation of Commercial Barleys

III. Evaluation of Barley Varieties

IV. Experimental Malting

V. Use of Experimental Malting

VI. Perspective

References


7. Malting Technology

I. Introduction

II. Treatment of the Barley before Malting

III. The Preparation of Malt

IV. Various Malting Techniques

V. Changes in Malting Methods: Problems of Rationalization and Automation of Maltings

References


8. The Nature of the Malting Process

I. Overall Changes during Malting

II. Germination

III. Biochemistry of the Developing Embryo

IV. Changes in the Endosperm

V. Growth, Respiration and Malting Methods

References


9. The Analytical Examination of Barley and Malt

A. Barley

I. Introduction

II. Sampling

III. Germination Tests

IV. Chemical Analysis of Barley

B. Malt

I. General

II. Moisture Content

III. Extract of Malt

IV. Enzymes of Malt

V. Colour and Flavour

VI. Chemical Composition of Malt

VII. Wort Properties in Relation to Malt Analysis

VIII. Other Measurements Related to Malt Quality

References


10. The Structural Chemistry of Barley and Malt

I. Introduction

II. Location and Function of Individual Groups of Substances

III. Starch

IV. Cellulose, Gums and Hemicelluloses

V. Soluble Simple Carbohydrates and Fructosans

VI. Nitrogenous Constituents

VII. Polyphenols and Phenolic Acids

VIII. Lipids

References


11. The Enzyme Content and Enzymic Transformation of Malt

I. Introduction

II. Location and General Function of the Enzymes

III. The Amylolytic Enzymes

IV. Other Carbohydrases

V. Enzymes of Nitrogen Metabolism

VI. Lipolytic Enzymes

VII. Enzymic Reactions during Mashing

References

Author Index

Subject Index