Barley and Malt

Barley and Malt

Biology, Biochemistry, Technology

1st Edition - January 1, 1962

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  • Editor: A. H. Cook
  • eBook ISBN: 9781483274232

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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


    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

Product details

  • No. of pages: 756
  • Language: English
  • Copyright: © Academic Press 1962
  • Published: January 1, 1962
  • Imprint: Academic Press
  • eBook ISBN: 9781483274232

About the Editor

A. H. Cook

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