Comparative studies of malts from autumn-sown and spring sown barleys

Abstract

High activity of α - and β -amylases in the malt is a crucial factor in assessing its technical use in the process of converting starch into fermentable sugars. The amylolytic activity of malt from autumn-sown barley (variety Esterel) and spring-sown (variety Barke) was studied. The joint activity of the α - and β -amylase, measured by diastatic power, was higher in the autumn-sown barley malt than the spring-sown one. However the dextrinase power ( α -amylase activity) was twice as high in the spring-sown barley malt compared to the autumn-sown one. The ability of spring-sown barley malt for the hydrolytic breakdown of starch was higher than that of autumn-sown barley (shorter time of conversion into fermentable sugars). Presented results indicated that the activity of α -amylase significantly influences the suitability of malt for the technological processes of producing fermentable sugars.