Submitted to: Value Added Cereals Through Biotechnology Conference
Publication Type: Abstract only
Publication Acceptance Date: 6/10/1995
Publication Date: N/A
Citation: Interpretive Summary:
Technical Abstract: Malting quality of barley depends on a complex array of attributes. Analysis of malt for quality includes the measurement of percent extract, percent protein, soluble/total protein, alpha-amylase activity, diastatic power, and several other variables. Optimal levels or ranges for these attributes are recognized, and breeders attempt to combine as many favorable attributes as possible into one genotype. The biochemical and genetic bases for malting quality are poorly understood, and are the subject of considerable research efforts. At the Cereal Crops Research Unit, we are investigating the malting process at the biochemical and molecular levels, to determine more precisely the parameters that produce high quality malt and how they are regulated. Our efforts are directed towards understanding the mechanisms of carbohydrate and protein degradation during malting, so that malt will provide the optimum levels of substrates for fermentation.