Abstract
The quality requirements of malting barley are different from those of
feed barley. The most important quality characteristics are uniform and rapid
germination, suitable protein content, large kernel size and low microbial
count. Modern, automated processes are sensitive to quality changes in raw
materials. This means that the variation between batches and from kernel to
kernel must be minimised. The export of malt and widening range of customers
entails new quality requirements for malt and barley. The main target of the
Finnish Malting Barley Research Programme is to improve the uniformity of
malting barley and to decrease the protein content by advanced cultivation
methods and by the development of new varieties.
| Original language | Finnish |
|---|---|
| Article number | 27 |
| Journal | Kehittyvä elintarvike |
| Volume | 14 |
| Issue number | 2 |
| Publication status | Published - 2003 |
| MoE publication type | D1 Article in a trade journal |