Barley and Malt

ContentsList 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 References8. 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 References9. 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 References11. 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 IndexSubject Index