IMPROVED MALTING PERFORMANCE OF FRESHLY HARVESTED BARLEY AFTER ABRASION

Abstract

Abrasion improved the malting performance of dried, freshly-harvested barley and provided an alternative to storage. The maltability of undried, unstored barley was improved by abrasion, but the undried grain was more difficult to abrade than was dried grain. Unabraded barley required storage periods of at least 3 weeks before adequate extracts could be obtained. Although acidulation reduced the malting losses of dried grain, it only improved the yield of extract with barleys stored for at least 9 weeks before malting. The potential of dried freshly-harvested barley to produce α-amylase and endo-β-glucanase, as indicated by the response of endosperm slices to gibberellic acid, was initially low and increased gradually as the barley was stored. It is considered that the dominant factor in the accelerated malting of freshly-harvested barley is the improved distribution of enzymes in the endosperm which results from abrasion.