Influence of Malt Protein Content on Malting Quality Characteristics of Four Barley Varieties. R. L. Ulmer, R. Zytniak, and P. H. Hoskins, Anheuser-Busch, Inc., St. Louis, MO 63118. J. Am. Soc. Brew. Chem. 43:0010, 1985.

Thirty samples of Klages two-rowed barley and 21 samples each of Morex, Glenn, and Larker six-rowed barley were pilot malted with the same steeping, germination, and kilning schedule. The malt samples were analyzed for total protein content and 11 other malting quality characteristics. Total protein content of the samples ranged from 9-18% and was correlated with seven and eight of other quality characteristics for the six-rowed and Klages samples, respectively. The six-rowed barley samples were from three growing environments, and higher temperature steep water was used for malting the samples from one of the environments. The higher temperature steep water was found to influence the relationships of soluble protein, soluble to total protein ratio, wort viscosity, and diastatic power with total protein. Statistical techniques for evaluation of variety stability to environmental variation were applied to the malting quality data on each variety, and Klages, Morex, and Larker were found to be more environmentally stable than Glenn for malting quality.

Keywords: Barley, Environment, Malt, Malting, Protein, Steeping