Barley and Malt - 1st Edition - ISBN: 9781483227696, 9781483274232

Barley and Malt

1st Edition

Biology, Biochemistry, Technology

Editors: A. H. Cook
eBook ISBN: 9781483274232
Imprint: Academic Press
Published Date: 1st January 1962
Page Count: 756
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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


List of Contributors


1. The Botany of the Barley Plant

I. Description of the Barley Plant

II. The Development of a Spring Barley Plant


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


3. The Breeding of Barley Varieties

I. Introduction

II. Genetics of Barley

III. Breeding Problems

IV. Methods and Techniques of Breeding


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


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


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


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


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


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


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


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


Author Index

Subject Index


No. of pages:
© Academic Press 1962
Academic Press
eBook ISBN:

About the Editor

A. H. Cook

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