Barley and Malt
Biology, Biochemistry, Technology
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Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.
Table of Contents
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
Product details
- No. of pages: 756
- Language: English
- Copyright: © Academic Press 1962
- Published: January 1, 1962
- Imprint: Academic Press
- eBook ISBN: 9781483274232