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

    32 Citations (Scopus)


    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
    Issue number1
    Publication statusPublished - 2005
    MoE publication typeA1 Journal article-refereed


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


    Dive into the research topics of 'Connection between structure and quality of barley husk'. Together they form a unique fingerprint.

    Cite this