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Chemical composition in barley grains and malt quality

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Fox, G.P. (2010) Chemical composition in barley grains and malt quality. In: Genetics and Improvement of Barley Malt Quality. Springer. ISBN 978-3-642-01279-2

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Article Link: https://doi.org/10.1007/978-3-642-01279-2_3


Barley is used for a wide range of traditional and novel end-uses (Edney 1996; Sparrow et al., 1988). In most countries, the major portion of barley is fed to animals, particularly cattle and pigs. Human food uses of barley are more limited, although recent trends in the use of barley varieties, high in dietary fibre, have been identified. A significant high-value use is to produce malt as a raw material for the brewing industries, including beer and whiskey.

Item Type:Book Section
Subjects:Science > Biology > Biochemistry
Plant culture > Field crops > Barley
Live Archive:03 Apr 2024 00:08
Last Modified:03 Apr 2024 00:08

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