Relationship Between Grain Hardness and Malting Quality of Barley (Hordeum vulgare L.)

In a three-year period, protein content, polysaccharides and values of the selected malting parameters were determined in 12 varieties of barley. Hardness was assessed using the particle size index (PSI) and a Do-Corder apparatus (BRA). Significant differences in the levels of hardness between the varieties were detected. Hardness was affected by variety from 37% (PSI) and 71% (BRA). Significant correlations were determined between the PSI and extract content (0.64***), Kolbach index (0.66***), friability (0.57***), β-glucans in wort (−0.51***) and colour of malt (0.57***). Significant correlations were found between BRA and content of non-starch polysaccharides in caryopses (0.64***), extract (−0.62***), Kolbach index (−0.70***), friability (−0.70***), β-glucans in wort (0.79***) and wort colour (−0.56***). Correlation was determined between hardness and malting quality index (PSI 0.51***, BRA −0.71***).