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unit 1 lesson 2 Flashcards

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1
Q

What is the primary use of malted barley?

A

Malted barley is used in products such as distilled alcoholic beverages, chocolates, vinegar, breakfast food, and thickening agents in soups.

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2
Q

What percentage of global barley production is used for animal feed?

A

The majority of barley, around 80%, is used for animal feed.

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3
Q

Where was barley first domesticated?

A

Barley was domesticated around the same time as wheat, possibly in Egypt, Ethiopia, the Near East, or Tibet.

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4
Q

What is the botanical classification of barley?

A

Family: Poaceae, Tribe: Triticeae, Genus: Hordeum, Species: vulgare (six-row barley), distichon (two-row barley).

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5
Q

What are the two main types of barley based on planting time?

A

Winter barley and spring barley.

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6
Q

What is the flowering requirement for winter barley?

A

Winter barley requires low temperatures (vernalisation) for good flowering.

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7
Q

How long does spring barley take to be ready for harvest after planting?

A

Spring barley is ready to harvest, on average, 60-70 days after planting.

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8
Q

What is the yield of a barley crop typically quoted in?

A

Tonnes per hectare (t/ha).

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9
Q

What are the two species of barley and their respective names?

A

Two-row barley: Hordeum distichon; Six-row barley: Hordeum vulgare.

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10
Q

Why do most brewers prefer two-row barley?

A

Two-row barley is favored due to its higher extract and uniform grain size.

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11
Q

What is dormancy in the context of barley grains?

A

Dormancy is a natural property of a seed that prevents it from germinating when conditions for growth may not be right.

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12
Q

What are the two forms of starch found in barley?

A

Amylopectin and amylose.

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13
Q

What does extract potential refer to in barley?

A

Extract potential is how much sugar can be expected to be extracted from the grain.

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14
Q

What is the significance of β-glucan content in barley?

A

High β-glucan content can cause filtration problems in the brewhouse.

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15
Q

What is the first sign of barley growth during the malting process?

A

Chitting, which is the emergence of the rootlet (coleorhiza).

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16
Q

What environmental factors affect the time from barley planting to harvest?

A
  • Where the crop is grown
  • Time of the year
  • Rainfall during the growing season
  • Temperatures during the growing season
  • Barley variety
  • Hours of sunshine during the growing season
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17
Q

What happens to the spike of a fully matured barley plant?

A

The spike drops into an inverted position to aid rain runoff.

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18
Q

Fill in the blank: Barley is around _______ of the global grain crop.

A

5%

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19
Q

True or False: Six-row barley is primarily used for malting.

A

False

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20
Q

What is the booting stage in barley development?

A

The booting stage is when the flag leaf (last leaf) appears, and the head (spike) begins to swell but hasn’t yet emerged

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21
Q

What determines the crop yield in barley?

A

The number of tillers determines the crop yield (t/ha).

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22
Q

Where do barley grains develop on the plant?

A

Barley grains develop on the spike, also known as the head, of the barley plant. The spike is located at the top of the plant’s stem and consists of multiple spikelets arranged along a central axis called the rachis1. Each spikelet can produce one or more grains, depending on whether the barley is a two-row or six-row variety

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23
Q

What is the role of the rachis in barley?

A

The rachis in barley serves several important roles:

  1. Structural Support: The rachis is the central part of the inflorescence (the flower cluster), providing a framework that supports the spikelets (the flower clusters containing grains).
  2. Nutrient Transport: It facilitates the transport of nutrients and water from the plant to the developing grains.

In summary, the rachis contributes to the overall growth, development, and yield of barley plants.

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24
Q

What happens during the filling of barley spikes?

A

During the filling stage of barley spikes, grains accumulate starch and proteins, transport nutrients from the leaves, take up water, and are regulated by plant hormones. Environmental factors like rainfall, temperature and light also influence grain development.

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25
In two-row barley, which florets can be fertilised?
Only the central florets can be fertilised.
26
What is the grain fill period?
The period where the endosperm is filled with nutritional storage materials.
27
What materials are synthesized during the grain fill period?
* Starch * Protein
28
How does drought affect starch and protein synthesis in barley?
Drought suppresses starch synthesis while increasing protein synthesis.
29
What is the husk of the barley kernel?
The dry outer layer that covers the kernel.
30
What components make up the husk of the barley kernel?
* Lignin * Silica * Cellulose * Pentosans * Polysaccharide β-glucan * Phenolic material
31
What are the parts that make up the pericarp?
* Outer pericarp * Inner pericarp * Epidermis * Hypodermis
32
What is the function of the aleurone layer?
Produces and activates enzymes that aid in the breakdown of the endosperm.
33
What enzymes are synthesized in the aleurone layer?
* α-Amylase * Limit dextrinase * Endoproteases
34
What does the endosperm serve as in the barley kernel?
The food storage organ for the embryo.
35
What are the two types of starch granules in the endosperm?
* Amylopectin (75% of total starch) * Amylose (25% of total starch)
36
What characterizes mealy endosperm?
It appears opaque, mealy, and floury with higher starch content.
37
What characterizes steely endosperm?
It appears translucent and grey with tightly packed protein and less starch.
38
What is the role of the scutellum in the barley kernel?
Transfers nutrients to the embryo during germination.
39
Fill in the blank: The husk accounts for _______ of the dry grain weight.
10%
40
True or False: The testa is impermeable to gibberellic acid.
False
41
What is the significance of 4-vinylguaiacol (4-VG) in beer?
It gives beer a spicy, or clove-like aroma.
42
What happens to starch granules during the malting process?
They are broken down and modified.
43
What is a consequence of using high rates of nitrogen fertilizer in barley?
It can cause a high protein level in the grain and smaller grains with lower starch content.
44
What are the main components of the barley kernel?
* Husk * Pericarp * Testa * Aleurone layer * Endosperm * Scutellum * Embryo
45
What are the two main components of the barley embryo?
The Coleoptile and coleorhiza
46
What is the purpose of the coleoptile in barley?
The coleoptile encases the first leaf of the embryo. ## Footnote It protects the first leaf as it emerges from the seed.
47
What is the role of the coleorhiza?
The coleorhiza contains the first roots (chits) of the embryo. ## Footnote It helps anchor the plant as it begins to grow.
48
What percentage of the total dry grain weight does the embryo constitute?
3-4% of the total dry grain weight. ## Footnote This small percentage is crucial for germination and plant development.
49
What is the protein content of the barley embryo?
~ 34% protein. ## Footnote Protein is essential for growth and development of the plant.
50
What are the chemical components of the barley embryo?
* ~ 34% protein * ~ 13-17% triglycerides * ~ 16% cell wall and polysaccharide gums * ~ 14-15% sucrose * ~ 5-10% raffinose * ~ 5-10% ash * ~ 7% pectin and hemicelluloses ## Footnote These components contribute to the nutritional value and functionality of barley.
51
What happens to the embryo when treated with tetrazolium salts?
It stains pink if the embryo is alive. ## Footnote This is a quick test to evaluate the viability of barley before malting.
52
What percentage of the weight of the grain does the testa make up?
1-3%
53
What does the testa protect?
The embryo
54
What is the permeability of the testa regarding gibberellic acid?
Selectively permeable
55
Does the testa allow nutrients to permeate to the outside of the grain?
No
56
Where is the testa more porous, aiding water uptake during steeping?
Micropylar region
57
What are the major simple phenolic compounds from malt and what part of the grain are they mostly found?
* Ferulic acid * p-Coumaric acid Testa
58
What group do ferulic acid and p-coumaric acid belong to?
Hydroxycinnamic acids (HCA)
59
What compound is formed from the decarboxylation of ferulic acid and p-coumaric acid?
4-vinylguaiacol (4-VG)
60
What aroma does 4-vinylguaiacol (4-VG) give to beer?
Spicy, or clove-like aroma
61
What off-flavor can result from the compounds in the testa, and how does this process occur?
Off-Flavor: 4-Vinylguaiacol (4-VG), which has a spicy or clove-like aroma. Process: Compounds in Testa: The testa contains ferulic acid and p-coumaric acid (hydroxycinnamic acids). Extraction During Mashing: These phenolic compounds are extracted into the wort during the mashing process. Decarboxylation by Yeasts and Bacteria: During fermentation, certain yeasts and bacteria decarboxylate ferulic acid and p-coumaric acid. Formation of 4-Vinylguaiacol (4-VG): This decarboxylation process results in the formation of 4-VG, imparting a spicy or clove-like aroma to the beer.
62
What is the Aleurone Layer?
A layer of living cells in the barley kernel that produces enzymes required for modification and starch conversion during germination.
63
What is Amylopectin?
A highly branched form of starch found in the endosperm of barley, making up about 75% of the total starch.
64
What is Amylose?
A linear form of starch found in the endosperm of barley, making up about 25% of the total starch.
65
What is β-glucan?
A polysaccharide found in the cell walls of barley, important for the malting process but can cause filtration problems if not properly broken down.
66
What is Chitting?
The first sign of rootlet growth at the proximal end of the barley kernel during germination.
67
What is a Coleoptile?
The protective sheath covering the emerging shoot in monocotyledons such as barley.
68
What is a Coleorhiza?
The protective sheath covering the emerging root in monocotyledons such as barley.
69
What is the Endosperm?
The food storage organ in the barley kernel, containing starch granules embedded in a protein matrix.
70
What is Enzyme Potential?
The capacity of barley to produce enzymes that are crucial for grain germination and starch conversion during the brewing process.
71
What is Extract Potential?
The amount of sugar that can be extracted from the barley grain, important for brewing efficiency.
72
What are Facultative Varieties?
Barley varieties that can be sown at any time due to their ability to withstand cold temperatures.
73
What is a Floret?
The small flower within the spikelet of barley that, when fertilized, develops into a grain.
74
What is Germination?
The process by which a seed develops into a new plant, essential for the malting process.
75
What is Gibberellic Acid (GA)?
A plant hormone that initiates enzyme production in the aleurone layer during germination.
76
What is Hordeum distichon?
The scientific name for two-row barley, preferred by brewers for its higher extract and uniform grain size.
77
What is Hordeum vulgare?
The scientific name for six-row barley, often used for animal feed but also for brewing due to its higher protein content and enzyme potential.
78
What is the Husk?
The dry outer covering of the barley grain that protects it during handling and forms the filter bed in the wort separation vessel.
79
What is an Internode?
The segment of the rachis between two nodes where spikelets develop.
80
What is a Kernel?
The seed of the barley plant, consisting of various layers and components essential for malting and brewing.
81
What are Lateral Spikelets?
The spikelets on either side of the central spikelet in six-row barley, which are fertile and develop into grains. ## Footnote In two-row barley, only the central spikelet is fertile and can develop into a grain. When looking at the spike from above, it looks flat as two rows of grain form on the rachis. In six-row barley the two lateral spikelets are also fertile and can form grain. However, grains formed from these spikelets are shorter, thinner and slightly more twisted than those formed from the central spikelet.
82
What is a Lemma?
A lemma is the larger, outer bract of a barely floret. As the grain develops, the lemma becomes the husk on the dorsal side of the grain
83
What is Malting?
The process of steeping, germinating and drying (kilning) barley grains to produce malt. ## Footnote The purpose of malting in brewing is to convert grains into malt, which provides the essential sugars needed for fermentation and contributes to the beer's flavor, color, and aroma
84
What is a Mealy Endosperm?
An endosperm that appears opaque, mealy, and floury, with higher starch content and numerous air-filled cracks.
85
What is a Palea?
It is the smaller leaf apart of the floret which doesnt have the awn. As the barley grain develops it becomes the underside (ventral side) of the husk that covers the barley grain
86
What is the Pericarp?
The outermost layer of the barley grain, part of the ovary wall, that protects the seed.
87
What are Pentosans?
Polysaccharides found in the cell walls of barley, contributing to the structure and function of the grain.
88
What are Phenolic Compounds?
Chemical compounds found in the testa that can be extracted into the wort during mashing, affecting the flavor of the beer.
89
What is Phytic Acid?
A storage form of phosphorus found in the aleurone layer of barley.
90
What is a Protein Matrix?
The network of proteins in the endosperm that surrounds the starch granules, affecting the malting and brewing process.
91
What is a Rachis?
The central stalk of the barley spike to which the spikelets are attached.
92
What is a Scutellum?
A thin layer of cells in the barley kernel that separates the endosperm from the embryo and transfers nutrients during germination.
93
What is a Spike?
The part of the barley plant that holds the grains, also known as the ear or head.
94
What is a Spikelet?
A small unit of the spike that contains the florets, which develop into grains when fertilized.
95
What are Starch Granules?
Particles of starch found in the endosperm, consisting of amylopectin and amylose, which provide the sugar for fermentation.
96
What is a Steely Endosperm?
An endosperm that appears translucent and grey, with tightly packed protein and less starch.
97
What is a Testa?
The seed coat of the barley grain, composed of waxy layers that protect the embryo and limit water ingress.
98
What are Tillers?
Additional stems that grow from the base of the barley plant, each developing its own spike and contributing to crop yield.
99
What is Two-row Barley?
A variety of barley with two rows of kernels on the spike, preferred for brewing due to its higher extract and uniform grain size.
100
What is Winter Barley?
A variety of barley sown in autumn and harvested in summer, requiring low temperatures for flowering.
101
What is Spring Barley?
A variety of barley sown in spring and harvested in the same summer, preferred for malting due to its shorter growing period.

IBD (15 decks)

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