Effects of Barley Protein Content on Barley Endosperm Texture, Processing Condition Requirements, and Malt and Beer Quality
MBAA TQ vol. 39, no. 4, 2002, pp. 191-202 |
VIEW ARTICLE
Richard Leach (1), Yueshu Li (1), Michael Edney (2), Marta Izydorczyk (2), Aleksandar Egi (1), and Ken Sawatzky (1). 1. Canadian Malting Barley Technical Centre, 1365-303 Main Street, Winnipeg, Canada R3C 3G7. 2. Grain Research Laboratory, Canadian Grain Commission, 1401-303 Main Street, Winnipeg, Canada R3C 3G8.
Abstract
Dry growing conditions on the Canadian prairies during the last few years, and especially in 2001, have resulted in malting barley with higher average-protein levels. While Canada has a large pool of barley with protein content in the traditional range of 11 to 12.5%, even in dry years, its pool of selectable malting barley could be expanded further to meet the increasing world demand for malting barley, if it could be demonstrated that barley with higher protein levels could be processed without detrimental effects on malt and beer quality. In this study, the malting performance of several Canadian malting barley varieties with protein contents up to 16.4% was evaluated. The effects of protein content on barley endosperm texture, water uptake, and the degree of modification were studied. The effects of barley protein content on wort composition, fermentability, and beer stability were also evaluated.
Keywords: barley, malt, processing, protein
S�ntesis
En los �ltimos a�os, y muy especialmente en el 2001, han predominado condiciones secas en las praderas canadienses en la �poca de desarrollo de las plantas, resultando en cebada cervecera con niveles de prote�na m�s altos de lo com�n. Si bien Canad� tiene una alta disponibilidad de cebada con niveles de prote�na en el rango tradicional de 11 a 12,5%, aun en a�os secos, esta disponibilidad de cebada selecta cervecera podr�a ser ampliada, para aprovechar la demanda mundial creciente de cebada cervecera, si se pudiera demostrar que cebadas con altos niveles de prote�na podr�an ser procesadas sin afectar negativamente la calidad de la malta y de la cerveza. En este estudio se eval�a el desempe�o durante el malteo de varias variedades de cebada cervecera canadiense con un contenido de prote�na de hasta 16,4%. Se estudi� el efecto que tiene el contenido de prote�nas sobre la textura del endospermo de la cebada, el aumento de ingesta de agua y su grado de modificaci�n. Tambi�n se evalu� el efecto del contenido de prote�na de la cebada sobre la composici�n del mosto, su fermentabilidad y la estabilidad de la cerveza producida.
Palabras claves: cebada, malta, procesamiento, prote�na
