Barley variety and malting technology as influencing factors on the properties of malt - an evaluation by means of the analysis of variance.
Fine grind extract, coarse grind extract, total protein, ratio protein: extract and malt hardness are mainly influenced by barley variety, whereas extract at 45 degrees C, soluble malt nitrogen and wort pH depend more on malting technology. Fine coarse grind extract difference, protein modification, wort colour, wort viscosity, saccharification time, alpha amylase and malting loss are determined by variety as well as by malting technology. The analysis of variance shows clearly that the two most important properties of malt, total protein and extract yield, are mainly a function of barley variety.
Keywords: barley cereal malting malt properties quality statistical analysis