Changes of b-vitamins during malting and vitamin content of some american and canadian malted barleys.

Voss, H. and Piendl, A.

Abstract
A German 2 row barley, Villa, was steeped to moisture contents between 42 and 48%, germinated for 0 to 8 days at temperatures between 12 and 18 degrees C and kilned at temperatures in the range 75 to 90 degrees C. Canadian 2 and 6 row barleys and American 2 and 6 row and feed barleys were steeped to moisture contents of 45 degrees, germination at 15 degrees for 4 days and kilned at 80 degrees C in a pilot plant. The malts were coarsely ground and mashed at 45 degrees to 62 degrees to 72 degrees. After boiling to inactive enzymes, the worts were analysed for their vitamin content using microbiological assay methods. During malting, the content of thiamine decreased by up to 10% whilst the contents of riboflavin and pyridoxine rose considerably. Nicotinic acid, pantothenic acid and biotin showed slight increases. In general, higher malting temperatures gave higher contents of most vitamins in the malt whilst different moisture contents had varying effects. Higher kilning temperatures produced decreased levels of most vitamins although the amounts lost were not great. Six row American and Canadian barleys were found to contain more nicotinic acid, pantothenic acid and pyridoxine than 2 row varieties. Canadian barleys had higher levels of nicotinic acid, pantothenic acid and pryidoxine but lower concentrations of biotin and thiamine than the American samples examined.
Keywords: malt malting vitamin