THE RELATIONSHIP BETWEEN BARLEY EXTRACT VISCOSITY CURVES AND MALTING ABILITY
Open Access
- 8 July 1977
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 83 (4), 231-234
- https://doi.org/10.1002/j.2050-0416.1977.tb03800.x
Abstract
Twelve barley varieties, representing a wide range of malting ability, were examined using the Falling Time technique to determine their raw grain extract viscosities following extraction times ranging from 1 to 6 h. The shape of the viscosity curve was characteristic of each variety and was related to malting ability. A simpler index of potential malting ability was produced by the difference in Falling Time between extraction times of 3 and 4 h. This difference correlated well with the percentage extract obtained after micro-malting, (r = + 0·81, n = 31), and offers a possible method of assessing potential malting ability in barley breeding programmes.Keywords
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