Managing spring malting barley to avoid physical defects

SP Hoad, Bill Thomas

Research output: Contribution to specialist publicationFeatured article

Abstract

Grain with a minimum of physical defects is required to produce a uniform malt of acceptable quality. Three defects put malting quality and premiums at risk: splitting, gape and skinning.These occur to different extents depending on variety choice, weather patterns during grain filling and, to a lesser extent, agronomic treatments.

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Keywords

  • Barley
  • Grain
  • Quality
  • Physical defects

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