A rapid (10 minute) procedure is described which appears to differentiate barleys having good potential for malting by traditional methods from those less easy to malt. During controlled milling, barleys of good malting potential release more starch granules and, as a result, a suspension of the milled grain sediments more slowly in 70% ethanol. This probably reflects differences in the nature of the endosperm cell wall and the starch-protein matrix.
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G. H. Palmer (1975) studied this question.
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