The relationship between main brewing characteristics of domestic barley and finished barley malt quality
The relationships between basic indicator,part of hydrolases activity and foam proteins content of five kinds of customary domestic barley in beer brewing and barley malt quality were intuitively detected and compared.The results showed that the barley exterior appearance and basicindicator,foam proteins content in barley malt and protease avtivity had significant relationship with barleymalt quality.The barley exterior appearance and basic indicator,protease activity increased Kolbach value,foam proteins content increased soluble nitrogen content,which provided references for evaluating barley and barley malt quality and provided theoretical principle for domestic barley large-scale applications.