Connection between structure and quality of barley husk

Juhani Olkku, Erja Kotaviita, Marjatta Salmenkallio-Marttila, Hannele Sweins, Silja Home (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

21 Citations (Scopus)

Abstract

The objective of this work was to compare the chemical and physical quality of husks of barleys with high and low levels of husk damage and to develop analytical methods for breeders and maltsters to evaluate the potential for husk damage. For good husk adherence, the chemical and microscopic analyses indicated that the physical structure of the husk is more important than its chemical composition. The cementing layer was stained red with Oil Red O, indicating that it is a cutineous substance. Microscopic evaluation showed that the husk usually did not separate along the cementing layer between the pericarp and the husk. Instead, the husk layers with large thin-walled cells were broken. A thin dorsal vein and a thin layer of parenchyma in the lemma appeared to indicate less easily damaged husk than did a strong dorsal vein and thick layer of large thin-walled parenchyma cells. Analytical methods were developed for visual and mechanical evaluation of the husk damage. The most critical steps of husk damage during malting operations were identified by using a visual method. The results can be used for the development of the best practices in the entire production chain. Evaluation of barleys grown in various locations and crop years confirmed that husk quality is a varietal characteristic, but growing conditions also have a marked effect on it.
Original languageEnglish
Pages (from-to)17 - 22
Number of pages6
JournalJournal of the American Society of Brewing Chemists
Volume63
Issue number1
DOIs
Publication statusPublished - 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

Hordeum
hulls
barley
Veins
Practice Guidelines
analytical methods
malting
crop year
pericarp
chemical composition
cells

Keywords

  • barley
  • cementing layer
  • husk quality
  • microstructure
  • skinning

Cite this

Olkku, J., Kotaviita, E., Salmenkallio-Marttila, M., Sweins, H., & Home, S. (2005). Connection between structure and quality of barley husk. Journal of the American Society of Brewing Chemists, 63(1), 17 - 22. https://doi.org/10.1094/ASBCJ-63-0017
Olkku, Juhani ; Kotaviita, Erja ; Salmenkallio-Marttila, Marjatta ; Sweins, Hannele ; Home, Silja. / Connection between structure and quality of barley husk. In: Journal of the American Society of Brewing Chemists. 2005 ; Vol. 63, No. 1. pp. 17 - 22.
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Olkku, J, Kotaviita, E, Salmenkallio-Marttila, M, Sweins, H & Home, S 2005, 'Connection between structure and quality of barley husk', Journal of the American Society of Brewing Chemists, vol. 63, no. 1, pp. 17 - 22. https://doi.org/10.1094/ASBCJ-63-0017

Connection between structure and quality of barley husk. / Olkku, Juhani; Kotaviita, Erja; Salmenkallio-Marttila, Marjatta; Sweins, Hannele; Home, Silja (Corresponding Author).

In: Journal of the American Society of Brewing Chemists, Vol. 63, No. 1, 2005, p. 17 - 22.

Research output: Contribution to journalArticleScientificpeer-review

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