Water uptake into the grain is a critical aspect off malting quality. Contrasting environments have been used to examine the role of protein and cell wall components in water uptake. A model based on a threshold value for protein content, the ratio of B to C hordeins and the composition and solubility of β-glucans has been formulated. Better malting performance is associated with lower levels of insoluble β-glucans and higher levels of C-Hordein.
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Molina‐Cano et al. (1995) studied this question.
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