Barley

Question 1

Barley Latin name

Answer 1

Hordeum vulgare L.

Question 2

World production

Answer 2

4th among cereals in annual world production.

3rd largest valued crop in Canada

Question 3

Utilization

Answer 3

75% feed

20% malt

5% food

5% seed

Question 4

What are Market Classes Based on

Answer 4

Based on. end-use – malting, food, or general purpose.

Question 5

Types of Barley

Answer 5

Covered/Hulless, 2-row/6-row

Question 6

Hulless Barley

Answer 6

there’s some production of hulless barley in Canada.

• lower in fibre
• higher in energy & protein
• lower transportation cost

Question 7

Barley Kernel Characteristics

Answer 7

Hull - 10%
Bran -10%
Endosperm - 77%
Germ - 3%

usually lower in protein than wheat.

starch high in beta gluten

Question 8

Barley varieties based on starch characteristics

Answer 8

normal (25% amylose)
waxy (0.5% amylose)
high (40% amylose).

Waxy, hulless types have the highest beta-glucan levels.

Question 9

How Is Barley Processed for Food?

Answer 9

Pearling (abrasion milling) grinds off hull, bran, and germ.

Yields pot and pearl barley for use in soups, flour, pancake mix, cereals.

Abraded fractions are used as feed.

Question 10

Why is Barley not super common in food?

Answer 10

there are problems: there is no gluten functionality and there are colour and flavour defects.

Question 11

Why is Beta-Glucan of interest to the food industry?

Answer 11

Beta-glucan is a source of soluble fibre linked to a number of health benefits.

Concentrates can be isolated by dry air fractionation of barley flour to add to bakery products to increase fibre.

Question 12

Is Barley ever Wet Milled?

Answer 12

Yes – Wet Milling of barley has been commercialized. Starch and beta-glucan are the major products.

Question 13

What is “Malting”?

Answer 13

Malting: the controlled, restricted germination of barley followed by drying (kilning).

Question 14

Why is Barley used for Malting?

Answer 14

barley’s tough hull protects the acrospire, maintains firmness when adding moisture, and helps filter during brewing. Barley has all the needed enzymes for the malting process

Question 15

What is the Goal of Malting?

Answer 15

To produce high enzyme activity.

To modify the endosperm.

To develop flavour.

All while minimizing losses of dry weight.

Question 16

What enzymes does barley germination induce?

Answer 16

Alpha and Beta amylase, Beta-glucanase, and proteases are all activated during germination in the malting process.

Question 17

Plumpness

Answer 17

Before Malting, barley is separated into three classes: thin, plump, and very plump depending on endosperm content and moisture uptake.

Thin barley is sold as feed. plump and very plump are used in the malting process.

Question 18

Malting Steps

Answer 18

1. Cleaning - Removal of foreign material and plumpness classification.
2. Steeping - moisture raised to 45% to achieve uniform germination in self-emptying steep tanks. 10-15º, 2 days.
3. Germination - placed in beds to germinate 3-4 days. agitated with cool air (15º, 100% rh). germinates until shoot is 2/3 to 3/4 length of kernel. green malt.
4. Kilning - drying green malt at 50-60º halts growth, allows safe storage, develops flavour and colour. Rootlets (culms) removed by scouring.

Question 19

Utilization of Malt

Answer 19

• mostly in brewing
• as malt flour for baking (amylase activity)
• as malt extract (syrup) in baking for flavour & sweetness.

non diastatic Is just for flavour and colour.

diastatic is for active enzymes and flavour.

Question 20

Brewing

Answer 20

the fermentation of cereal grains to produce beer

Question 21

How do you make ethanol?

Answer 21

Starch –> Maltose & Glucose –> ethanol.

Question 22

what is involved in brewing?

Answer 22

Malt (usually barley), adjuncts (usually), water, hops, and yeast.

Question 23

What are Adjuncts and when are they used?

Answer 23

Adjuncts: when a paler, milder flavoured beer is desired, a non-malt source of fermentable carbohydrate can be used. Enzymes from the malt cover the malt and adjunct starch to fermentable materials.

Question 24

What needs to happen to the Malt before the actual brewing process?

Answer 24

the malt’s particle size needs to be reduced. the malt consists of intact kernels. need to reduce endosperm to a fine particle via wet/dry milling. the goal is to maintain the hull and bran in large pieces.

Question 25

Name the Brewing Steps

Answer 25

1. Mashing
2. Filtering (lautering)
3. Boiling
4. Fermenting

Question 26

Step 1 of Brewing

Answer 26

Mashing – steep the ground malt/adjunct in hot water (70ºC) in mash tank (tun). starch breaks down and release amylose and amylopectin which are converted to fermentable sugars (maltose & glucose) by amylase enzymes (alpha and beta amylase). the sugars, dextrins, amino acids, protein dissolve. the hulls/bran (insolubles) sink to bottom when agitation ceases.

Question 27

Step 2 of Brewing

Answer 27

Filtering – solubles (sugars, dextrins, amino acids and proteins) are recovered by filtration of mash over the bed of hulls/bran. filter bed washed with hot water to recover more solubles. What’s left is called sweet wort. The insolubles are called brewer’s grain.

Question 28

Step 3 of Brewing

Answer 28

Boiling – Wort is boiled to insolubilize protein and stop enzyme activity. Boiling also extracts flavour from added hops and sterilizes. Boiled wort is chilled to precipitate protein and is filtered

End product is hopped wort.

Question 29

Step 4 of Brewing

Answer 29

Fermentation – west is added to hopped wort (pitching). It is then aerated to aid yeast growth (2 days). It is then fermented under anaerobic conditions to convert maltose and glucose to ethanol, CO2, acids, and heat (3-5 days)

Question 30

Step 5 of Brewing

Answer 30

Post-Fermentation – fermented wort is drawn from the yeast, chilled to precipitate protein, and filtered (green beer). Beer is aged and then pasteurized or sterilized.

Question 31

Where do hops come from

Answer 31

female flowers of humulus lupulus

Question 32

High Quality Malt

Answer 32

high germination capacity***

low hull content

low in protein

Question 33

Whiskey

Answer 33

retains the flavour and colour developed during production due to mash ingredients, flavour ingredients, aging, and blending

Question 34

Neutral Spirits

Answer 34

Vodka and grain alcohol. colour and flavour are removed.

Question 35

How do potable spirits differ from beer process

Answer 35

the entire mash is fermented without separation of wort from the insolubles. fermented mash is then fractionally distilled.

Question 36

What does fractionally distilled mean?

Answer 36

The separation of liquids on the basis of differences in their boiling points. Yields products containing 40-50% alcohol (80-100 proof). By-product is distiller’s grain.

Question 37

Manufacture of Fuel Alcohol

Answer 37

mash of low-cost carbohydrates. uses bacterial and fungal enzymes in place of malt.

fermented mash is fractionally distilled. product is 95% ethanol (azeotrope) or 100% ethanol when rectified using a molecular sieve or dehydrating agent.