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The chemical nature of hordein and current methods of extraction and fractionation are reviewed. The importance of hordein in identifying barley varieties and in predicting and assessing malting performance is discussed. Proteolytic breakdown of hordein during malting and mashing is summarized and the composition of hordein from barley, malt and spent grains is compared.
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E. D. Baxter (1981) studied this question.
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