Comparative analysis of malt quality and starch characteristics of three South Korean barley cultivars

In this study, malt was produced in pilot-scale facilities and conditioned using three barley (Hordeum vulgare L.) cultivars in South Korea (Heugho, Hopum, and Kwangmaeg). Quality and starch characteristics were compared. The starch content was considerably reduced in all malts. Coleoptile elongation was higher in Heugho (HHM; 85.7% & PLUSMN; 12.6%) and Hopum (HPM; 83.9% & PLUSMN; 10.7%) than in Kwangmaeg (KMM; 78.1% & PLUSMN; 9.9%) malt. Malt yield ranged from 81.8 to 84.9%, with no significant difference. All samples presented type A crystallinity, and granules showed discoid shapes. After malting, the mono- and di-saccharide contents (not including sucrose) were increased. The fermentable sugar level was the highest in HHM, whereas non-fermentable sugar was the highest in KMM. These results suggest that HPM enables efficient scarification based on the rapid degradation of starch, while Heugho barley and HHM have a high potential for beer and malt production, respectively.

Automated summary

Malt production and conditioning were carried out using three different barley cultivars in South Korea. The quality and starch characteristics of the malts were compared, with a significant reduction in starch content observed. Heugho and Hopum barley exhibited higher coleoptile elongation compared to Kwangmaeg barley. After malting, the mono- and di-saccharide contents increased, with Hopum barley showing the highest fermentable sugar level.