Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding.

Features:

• Latest developments in barley production and breeding
• The authors for each chapter are the expert and frontier researchers in the specific areas
• Rich illustrations and tables

There are different quality requirements for different brewing styles. In addition to the traditional malting quality parameters, including malt extract, malt protein, soluble protein, Lolbach index, free amino nitrogen, diastatic power, aparent attenuation limit, wort viscosity, alpha-amylase, beta glucanase and wort beta-glucan, new requirements for mouth-feel, flavor, haze, foam head retention and antioxidants have increased the complexity of malting quality improvement. This book address these challenges and more, based on current knowledge.

Contents

1. Barley Production and Consumption
2. Barley Germplasm and Utilization
3. Chemical Composition in Barley Grains and Malt Quality
4. Identification of Barley Varieties by Protein Profiling
5. Beta-glucans and Arabinoxylans
6. The Properties and Genetics of Barley Malt Starch Degrading Enzymes
7. The Role of Endosperm Cell Walls in Barley Malting
8. Barley Genomics and Malting Quality Improvement
9. Genetic Improvement of Malting Quality through Conventional Breeding and Market-assisted Selection

Index

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