Banner
Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

volume 34 issue 4 (december 2013) : 313-317,   Doi: 10.5958/j.0976-0741.34.4.018

QUALITY PARAMETER REQUIREMENT AND STANDARDS FOR MALT BARLEY-A Review

D
Dinesh Kumar
V
Vishnu Kumar
R
R.P.S Verma
A
A.S Kharub
I
Indu Sharma
1Directorate of Wheat Research, Karnal-132001, India
Cite article:- Kumar Dinesh, Kumar Vishnu, Verma R.P.S, Kharub A.S, Sharma Indu (2025). QUALITY PARAMETER REQUIREMENT AND STANDARDS FOR MALT BARLEY-A Review. Agricultural Reviews. 34(4): 313-317. doi: 10.5958/j.0976-0741.34.4.018.

ABSTRACT

Barley is fourth largest cereal crop of the world. It contributes nearly 7 per cent to the global cereal production. The major industrial use (20-25 per cent) of barley is for malting purposes in India. The annual requirement of barley for malting purposes is on continuous rise in recent years. Malt is used for brewing, distillation, baby foods, confectionaries, cocoa-malt based drinks and medicinal syrups etc. The availability of barley for malting is not a problem, but whatever barley is available is of very poor quality and not meeting the minimum standards of malting quality. The present discussion outlines the different grain and malt parameters, which are desired for better malt recovery and quality of the malt, needed for various products. This can be of help to the researchers, industry, raw material supplier and farmers.

REFERENCES

  1. Analytica-EBC (1997) Issued by the EBC Analysis Committee. Publised by Faciiverlag Hans Carl, Nurnberg.
  2. Ayoub, M., Symons, S.J., Edney, M.J. and Mather, D.E. (2002). QTLs affecting kernel size and shape in a two-rowed by six-rowed barley cross. Theor. Appl. Genet., 105: 237–247.
  3. Behall, K.M., Scholfield, D.J. and Hallfrisch, J. (2004). Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Amer. J. of Clinical Nutri., 80: 1185-1193.
  4. Braaten, J.T., Wood, P.J., Scott, F.W., Riedel, K.D., Poste, L.M. and Collins, M.W. (1991). Oat gum lowers glucose and insulin after an oral glucose dose. Amer. J. of Clinical Nutri., 53: 1425-1430.
  5. Cavallero, A., Empilli, S., Brighenti, F. and Stanco, A.M. (2002). High (1/3, 1/4)-b-glucan barley fractions in bread making and their effects on human glucemic response. J. of Cereal Sci., 36: 59-66.
  6. Dahleen, L.S. and Manoharan, M. (2007). Recent advances in barley transformation. In Vitro Cellular and Developmental Biology. Plants, 43: 493-506.
  7. Fadel, J.G., Newman, R.K., Newman, C.W. and Barnes, A.E. (1987). Hypocholesterolemic effects of b-glucans in different barley diets fed to broiler chicks. Nutri. Repor. Inter., 35: 1049-1058.
  8. Fox, G.P., Panozzo, J.F., Li, C.D., Lance, R.C.M., Inkerman, P.A. and Henry, R.J. (2003). Molecular basis of barley quality. Aus. J. Agri. Res., 54: 1081-1101.
  9. Pal, D., Kumar, S. and Verma, R.P.S. (2012). Pusa Losar (BHS 380) – the first dual-purpose barley variety for northern hills of India. Indian J. of Agril. Sci., 82: 164–165.
  10. Pins, J.J. and Kaur, H. (2006). A review of the effects of barley b-glucan on cardiovascular and diabetic risk. Cereal Foods World, 51: 8-11.
  11. Pourkheirandish, M., and Komatsuda, T. (2007). The importance of barley genetics and demonstration in a global perspectives. Annals of Botany, 100: 999–1008.
  12. Qureshi, A.A., Qureshi, N., Wright, J.J.K., Shen, Z., Kramer, G., Gapor, A., Chong, Y.H., Dewitt, G., Ong, A.S.H, Peterson, D.M. and Bradlow, B.A. (1991). Lowering serum cholesterol in hypercholesterolemic humans by tocotrienols (palmvitee). Amer. J. of Clinical Nutri., 53: 1021-26.
  13. Verma, R.P.S., Kharub, A.S., Kumar, D., Sarkar, B., Selvakumar, R., Singh, R., Malik, R., Raj Kumar and Sharma, I. (2011). Fifty years of coordinated barley research in India, P 46. Research Bulletin No. 27. Directorate of Wheat Research, Karnal, India.
  14. Verma, R.P.S., Sarkar, B., Gupta R. and Verma, A. (2008). Breeding barley for malting quality improvement in India. Cereal Res. Comm., 36 (1):135-145.
  15. Wang, J., Zhang, G., Chen, J. and Wu, F. (2004). The changes of b-glucan content and b-glucanase activity in barley before and after malting and their relationships to malt qualities. Food Chem., 86: 223–228.
  16. Wood, P.J., Braaten, J.T., Scott, F.W., Riedel, D. and Poste, L.M. (1990). Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. J. of Agril. and Food Chem., 38: 753-757.
  17. Woonton, B.W., Sherkat, F. and Maharjan, P. (2005). The influence of barley storage on respiration and glucose-6- phosphate dehydrogenase during malting. J. Inst. Brew., 111: 388–395.
Published In
Agricultural Reviews
Article Metrics
Metrics Icon
0
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    volume 34 issue 4 (december 2013) : 313-317,   Doi: 10.5958/j.0976-0741.34.4.018

    QUALITY PARAMETER REQUIREMENT AND STANDARDS FOR MALT BARLEY-A Review

    D
    Dinesh Kumar
    V
    Vishnu Kumar
    R
    R.P.S Verma
    A
    A.S Kharub
    I
    Indu Sharma
    1Directorate of Wheat Research, Karnal-132001, India
    Cite article:- Kumar Dinesh, Kumar Vishnu, Verma R.P.S, Kharub A.S, Sharma Indu (2025). QUALITY PARAMETER REQUIREMENT AND STANDARDS FOR MALT BARLEY-A Review. Agricultural Reviews. 34(4): 313-317. doi: 10.5958/j.0976-0741.34.4.018.

    ABSTRACT

    Barley is fourth largest cereal crop of the world. It contributes nearly 7 per cent to the global cereal production. The major industrial use (20-25 per cent) of barley is for malting purposes in India. The annual requirement of barley for malting purposes is on continuous rise in recent years. Malt is used for brewing, distillation, baby foods, confectionaries, cocoa-malt based drinks and medicinal syrups etc. The availability of barley for malting is not a problem, but whatever barley is available is of very poor quality and not meeting the minimum standards of malting quality. The present discussion outlines the different grain and malt parameters, which are desired for better malt recovery and quality of the malt, needed for various products. This can be of help to the researchers, industry, raw material supplier and farmers.

    REFERENCES

    1. Analytica-EBC (1997) Issued by the EBC Analysis Committee. Publised by Faciiverlag Hans Carl, Nurnberg.
    2. Ayoub, M., Symons, S.J., Edney, M.J. and Mather, D.E. (2002). QTLs affecting kernel size and shape in a two-rowed by six-rowed barley cross. Theor. Appl. Genet., 105: 237–247.
    3. Behall, K.M., Scholfield, D.J. and Hallfrisch, J. (2004). Diets containing barley significantly reduce lipids in mildly hypercholesterolemic men and women. Amer. J. of Clinical Nutri., 80: 1185-1193.
    4. Braaten, J.T., Wood, P.J., Scott, F.W., Riedel, K.D., Poste, L.M. and Collins, M.W. (1991). Oat gum lowers glucose and insulin after an oral glucose dose. Amer. J. of Clinical Nutri., 53: 1425-1430.
    5. Cavallero, A., Empilli, S., Brighenti, F. and Stanco, A.M. (2002). High (1/3, 1/4)-b-glucan barley fractions in bread making and their effects on human glucemic response. J. of Cereal Sci., 36: 59-66.
    6. Dahleen, L.S. and Manoharan, M. (2007). Recent advances in barley transformation. In Vitro Cellular and Developmental Biology. Plants, 43: 493-506.
    7. Fadel, J.G., Newman, R.K., Newman, C.W. and Barnes, A.E. (1987). Hypocholesterolemic effects of b-glucans in different barley diets fed to broiler chicks. Nutri. Repor. Inter., 35: 1049-1058.
    8. Fox, G.P., Panozzo, J.F., Li, C.D., Lance, R.C.M., Inkerman, P.A. and Henry, R.J. (2003). Molecular basis of barley quality. Aus. J. Agri. Res., 54: 1081-1101.
    9. Pal, D., Kumar, S. and Verma, R.P.S. (2012). Pusa Losar (BHS 380) – the first dual-purpose barley variety for northern hills of India. Indian J. of Agril. Sci., 82: 164–165.
    10. Pins, J.J. and Kaur, H. (2006). A review of the effects of barley b-glucan on cardiovascular and diabetic risk. Cereal Foods World, 51: 8-11.
    11. Pourkheirandish, M., and Komatsuda, T. (2007). The importance of barley genetics and demonstration in a global perspectives. Annals of Botany, 100: 999–1008.
    12. Qureshi, A.A., Qureshi, N., Wright, J.J.K., Shen, Z., Kramer, G., Gapor, A., Chong, Y.H., Dewitt, G., Ong, A.S.H, Peterson, D.M. and Bradlow, B.A. (1991). Lowering serum cholesterol in hypercholesterolemic humans by tocotrienols (palmvitee). Amer. J. of Clinical Nutri., 53: 1021-26.
    13. Verma, R.P.S., Kharub, A.S., Kumar, D., Sarkar, B., Selvakumar, R., Singh, R., Malik, R., Raj Kumar and Sharma, I. (2011). Fifty years of coordinated barley research in India, P 46. Research Bulletin No. 27. Directorate of Wheat Research, Karnal, India.
    14. Verma, R.P.S., Sarkar, B., Gupta R. and Verma, A. (2008). Breeding barley for malting quality improvement in India. Cereal Res. Comm., 36 (1):135-145.
    15. Wang, J., Zhang, G., Chen, J. and Wu, F. (2004). The changes of b-glucan content and b-glucanase activity in barley before and after malting and their relationships to malt qualities. Food Chem., 86: 223–228.
    16. Wood, P.J., Braaten, J.T., Scott, F.W., Riedel, D. and Poste, L.M. (1990). Comparisons of viscous properties of oat and guar gum and the effects of these and oat bran on glycemic index. J. of Agril. and Food Chem., 38: 753-757.
    17. Woonton, B.W., Sherkat, F. and Maharjan, P. (2005). The influence of barley storage on respiration and glucose-6- phosphate dehydrogenase during malting. J. Inst. Brew., 111: 388–395.
    In this Article
      Contact us
      Follow us
      Published In
      Agricultural Reviews

      Editorial Board

      View all (0)