Cook Barley and Malt

Biology, Biochemistry, Technology
1. Auflage 2013
ISBN: 978-1-4832-7423-2
Verlag: Elsevier Science & Techn.
Format: PDF
Kopierschutz: 1 - PDF Watermark

E-Book, Englisch, 756 Seiten, Web PDF

Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.

Autoren/Hrsg.

Cook, A. H.

Inhaltsverzeichnis

1;Front Cover;1
2;Barley and Malt: Biology, Biochemistry, Technology;4
3;Copyright Page;5
4;Table of Contents;12
5;List of Contributors;6
6;Preface;8
7;CHAPTER 1. THE BOTANY OF THE BARLEY PLANT;18
7.1;I. Description of the Barley Plant;18
7.2;II. The Development of a Spring Barley Plant ;34
7.3;References ;40
8;CHAPTER 2. THE SCIENCE OF MALTING BARLEY PRODUCTION;42
8.1;I. Introduction ;42
8.2;II. Malting Quality;43
8.3;III. Conditions Influencing the Yield and Quality of Malting Barley;46
8.4;IV. Other Cultural Conditions Affecting the Nitrogen Content of Barley;52
8.5;References ;61
9;CHAPTER 3. THE BREEDING OF BARLEY VARIETIES;62
9.1;I. Introduction ;62
9.2;II. Genetics of Barley ;70
9.3;III. Breeding Problems;78
9.4;IV. Methods and Techniques of Breeding ;89
9.5;References;113
10;CHAPTER 4. THE IDENTIFICATION OF BARLEY VARIETIES;118
10.1;I. Procedure in Identification ;118
10.2;II. Concept of Variety (Cultivar) ;119
10.3;III. Ear Characters;120
10.4;IV. Vegetative Characters;154
10.5;V. Physiological Characters;165
10.6;VI. Systems of Classification of Barley;167
10.7;References;176
11;CHAPTER 5. DISEASES OF BARLEY AND THEIR CONTROL;178
11.1;I. Introduction ;178
11.2;II. Diseases Directly Affecting Quality;181
11.3;III. Diseases Affecting Yield of Grain, Kernel Size and Composition;199
11.4;IV. Disease Control;215
11.5;V. Nematodes and Insects that Damage Barley ;219
11.6;References ;222
12;CHAPTER 6. EVALUATION OF MALTING BARLEY;224
12.1;I. Introduction;224
12.2;II. Evaluation of Commercial Barleys;227
12.3;III. Evaluation of Barley Varieties;234
12.4;IV. Experimental Malting;248
12.5;V. Use of Experimental Malting;265
12.6;VI. Perspective;282
12.7;References ;286
13;CHAPTER 7. MALTING TECHNOLOGY;288
13.1;I. Introduction ;288
13.2;II. Treatment of the Barley before Malting ;289
13.3;III. The Preparation of Malt;294
13.4;IV. Various Malting Techniques ;312
13.5;V. Changes in Malting Methods: Problems of Rationalization and Automation of Maltings ;318
13.6;References ;319
14;CHAPTER 8. THE NATURE OF THE MALTING PROCESS;320
14.1;I. Overall Changes during Malting;320
14.2;II. Germination ;323
14.3;III. Biochemistry of the Developing Embryo ;343
14.4;IV. Changes in the Endosperm ;358
14.5;V. Growth, Respiration and Malting Methods ;393
14.6;References ;405
15;CHAPTER 9. THE ANALYTICAL EXAMINATION OF BARLEY AND MALT;416
15.1;A. Barley;417
15.2;I. Introduction;417
15.3;II. Sampling;417
15.4;III. Germination Tests ;418
15.5;IV. Chemical Analysis of Barley ;422
15.6;B. Malt;427
15.7;I. General ;427
15.8;II. Moisture Content ;430
15.9;III. Extract of Malt;430
15.10;IV. Enzymes of Malt ;434
15.11;V. Colour and Flavour;437
15.12;VI. Chemical Composition of Malt;438
15.13;VII. Wort Properties in Relation to Malt Analysis ;439
15.14;VIII. Other Measurements Related to Malt Quality ;441
15.15;References ;444
16;CHAPTER 10. THE STRUCTURAL CHEMISTRY OF BARLEY AND MALT;448
16.1;I. Introduction ;448
16.2;II. Location and Function of Individual Groups of Substances;449
16.3;III. Starch;451
16.4;IV. Cellulose, Gums and Hemicelluloses;487
16.5;V. Soluble Simple Carbohydrates and Fructosans;498
16.6;VI. Nitrogenous Constituents ;514
16.7;VII. Polyphenols and Phenolic Acids;569
16.8;VIII. Lipids
;580
16.9;References ;583
17;CHAPTER 11. THE ENZYME CONTENT AND ENZYMIC TRANSFORMATION OF MALT;600
17.1;I. Introduction;600
17.2;II. Location and General Function of the Enzymes;602
17.3;III. The Amylolytic Enzymes;604
17.4;IV. Other Carbohydrases;641
17.5;V. Enzymes of Nitrogen Metabolism;652
17.6;VI. Lipolytic Enzymes;666
17.7;VII. Enzymic Reactions during Mashing;669
17.8;References ;695
18;AUTHOR INDEX;712
19;SUBJECT INDEX;736