Malting barley - Open Access .click

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Journal of the Institute of Brewing, 1949
The importance of an early return to the growing of barley varieties chosen for malting quality rather than for yield or other non-malting properties is emphasized. Modern harvesting methods are discussed in relation to their influence on malting characters. The assessment of malting qualities in a sample is described, attention being paid to ripeness,
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Esterases in Barley and Malt

Cereal Chemistry, 2002
ABSTRACTSeveral esterases from barley and malt have been separated on polyacrylamide gels. The slowest moving bands appear to represent a single enzyme displaying a spread of migration owing to differences in surface charge. During malting, this enzyme, which is located in the starchy endosperm, shifts to a more migratory form.
Robert E. Ward, Charles W. Bamforth
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The microflora of barley and malt

1996
The nature and the magnitude of the microflora of barley depend on both the field conditions under which the crop was grown and the post-harvest history of the grain. The microflora includes bacteria, actinomycetes, yeasts and filamentous fungi which contaminate and colonize the grain in the field, as well as others, particularly filamentous fungi ...
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Barley: Malting

2016
L. MacLeod, E. Evans
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Barley and Malt

Soil Science, 1963
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On the Combustibility of Brewing Barley and Barley Malt