Relationships among theβ-glucan contents of barley, malt, malt congress extract, and beer

摘要

Malting barley breeders have directed a sustained effort toward re- ducingβ-glucan problems through slection of lines exhibiting low bar- leyβ-glucan content. The impetus for this effort has arisen because of brewing problems associated with increased amount ofβ-glucan in wort and beer. The relationship between theβ-glucan content of a barley and that of its finished beer, however, has not been clearly examined. This study determinedβ-glucan contents in barley, malt, and Congress extract in an effort to define this relationship and to determine which best pre- dicts levels obtained in beer. The impact of environment and genotype on this relationship and prediction was also considered.