Malting Quality Selection Methods in Canadian Barley Breeding Programs. V. M. Bendelow, Agriculture Canada, Research Station, Winnipeg, Manitoba, R3T 2M9. J. Am. Soc. Brew. Chem. 35:0081, 1977.

Methods for selecting cultivars with improved malting quality in barley breeding programs are described. In early generations, freeze-dried green malt is made from 40 g of barley; in later stages of the program. 100 or 280 g of barley is processed to kilned malt. Automated determinations made on barley and malt are amino nitrogen, polyphenol content, wort carbohydrates, and α-amylase, saccharifying (diastatic), β-glucanase, and phenol oxidase activities. Other tests used are barley β-glucan content, wort viscosity, and filtration rate.

Keywords: Automated analysis, Barley breeding, Green malt, Malting.