The Effect of Malting Process on Physicochemical and Aerodynamic Characteristics of Two Barley Line of Golestan Province

• Main Authors: H. Bakhshabadi, H. Mirzaei, A. Ghodsvali, A. M. Ziaiifar, M. Gharakhani, SH. Rashidzadeh
• Format: Article
• Language: fas
• Published: Isfahan University of Technology 2014-08-01
• Series: Tulīd va Farāvarī-i Maḥṣūlāt-i Zirā̒ī va Bāghī
• Subjects: Barely line; Malting; Physicochemical characteristics.
• Online Access: http://jcpp.iut.ac.ir/browse.php?a_code=A-10-1-152&slc_lang=en&sid=1

Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal. This process is performed in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. In this study the malting quality was evaluated in order to select the best line for malt production. The effects of malting process, on terminal velocity and physicochemical characteristics included volume, 1000 kernel weight, protein content, β-glucanase activity and cold water extract of two barely lines (EBYT-88-17 and EBYT-88-20) of Golestan Province were investigated. The experiments were done in a completely randomized design with three replications. The results of the analysis of variance showed that the type of sample (line) has a very significant impact on physicochemical and terminal velocity factors (P<0.01). Maximum and minimum volume of malt and barley corresponded to EBYT-88-20 and EBYT-88-17 respectively. The malting process reduced 1000 kernel weight, terminal velocity and increased protein amount, beta glucanase enzyme activity and cold water extraction efficiencies. The level of enzyme activity in malt resulted from EBYT-88-17 line higher than malt prepared of EBYT-88-20 line. Therefore, this line is better to use in preparation of enzyme extracts therefore in the confectionary industry, cakes and cookies