Unlocking the Secrets: The influence of barley protein and plumpness on malt extract
Written by Dr. Yin Li, Malteurop Malting Company
Published in The New Brewer, Vol. 40, No. 6, November/December 2023
Proteins are essential biological molecules that perform a vast array of functions within living organisms. In the context of cereal science, proteins contribute to the structure, nutritional content, and functional characteristics of grains such as barley. For the malting and brewing industries, proteins in barley are of immense importance. But to fully understand the potential of barley, we also need to consider the physical characteristics of the barley grain, commonly referred to as barley plumpness. Kernel plumpness, also referred to as plumpness or kernel size, is a measure of the size and shape of the barley kernels. This article offers a concise overview of the significance of barley protein and kernel plumpness, highlighting their in influence on malt extract levels.
Read the entire article here.