بررسی اثر فرایند مالت سازی بر ویژگی های فیزیکوشیمیایی دو رقم جو (صحرا و دشت)

Since malting process of barley is greatly affected by the seed endosperm structure, getting information about its anatomical characteristics along with physico-chemical properties would be very important. The aim of this study was to measure length, width, thickness, kernel density, bulk density, porosity, total nitrogen, reducing sugar, diastatic activity, pH and color changes during malting process. Results showed that width, thickness, reducing sugar and diastatic activity of the samples increased over the malting time, whereas kernel density, bulk density and total nitrogen decreased (P<0/05). Scanning electron microscopic examination of barley endosperm revealed a significant relationship between grain total nitrogen and degree of endosperm modification. Because of lower nitrogen content in Sahra malt, more digestion of cell walls and protein matrix of endosperm walls were observed.