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CIBD Diploma Module 1 > Barley > Flashcards

Barley Flashcards

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1
Q

What are the two types of barley based on planting time?

A

Spring and winter

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2
Q

Fill in the blank: A grain must _______ for it to be malted.

A

germinate

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3
Q

What effect does higher protein content in barley have on malting?

A

Less starch, less sugar yield, and slower malting

** more protein slows down water uptake and enzyme action during steeping and germination, so malting takes longer.

Because proteins take up space and slow enzyme action, reducing starch and malting speed **

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4
Q

What are the two forms of starch found in barley?

A
  • Amylopectin
  • Amylose
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5
Q

What is enzyme potential important for when thinking about malting barley processes?

A

Germination and conversion of starch into sugar

Because high enzyme potential ensures enough enzymes are produced during germination to break starch into sugars during mashing

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6
Q

What does extract potential refer to?

A

How much sugar can be extracted from the grain

The amount of fermentable sugars a malt can provide during mashing

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7
Q

True or False: High protein content in barley is beneficial for malting.

A

False

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8
Q

What is β-glucan, and how does it impact brewing processes when present in barley?

A

β-glucan is a polysaccharide found in barley cell walls. High levels of β-glucan increase wort viscosity, causing slower runoff during lautering, difficult wort clarification, and filtration problems.

Managing β-glucan content through proper malting and mashing ensures better brewhouse efficiency and beer quality

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9
Q

What key malting and brewing characteristics should brewers look for when selecting new barley varieties?

A
  • Germination vigour and dormancy
  • Grain protein
  • Grain starch content/husk strength
  • Enzyme potential
  • Extract potential
  • β-glucan content
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10
Q

What is the relationship between starch content and protein content in barley?

A

Higher starch content tends to have lower protein content

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11
Q

What is the significance of low β-glucan content in new barley varieties?

A

Easier breakdown during malting and fewer filtration problems

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12
Q

What are the two species of barley?

A

Hordeum distichon (two-row barley) and Hordeum vulgare (six-row barley)

These species differ in their spike structure and grain development.

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13
Q

What is the part of the barley plant that holds the grains called?

A

Ear, head, or spike

This part is crucial for grain attachment and development.

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14
Q

What must form on the spikelets attached to the rachis for grains to develop?

A

Florets (flowers)

Fertilized florets develop into grains.

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15
Q

In two-row barley, which spikelet is fertile?

A

The central spikelet

Only this spikelet can develop into a grain.

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16
Q

How do grains from lateral spikelets in six-row barley compare to those from the central spikelet?

A

They are shorter, thinner, and slightly more twisted

This affects their appearance and possibly their brewing properties.

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17
Q

Why do most brewers prefer malt made from two-row barley?

A

Higher extract and uniform grain size

These qualities make it more suitable for brewing.

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18
Q

What is six-row barley primarily grown for?

A

Animal feed

Some malting varieties are also used by brewers.

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19
Q

What is the protein content in six-row barley compared to two-row barley?

A

Higher

Higher protein content enhances enzyme potential for starch conversion.

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20
Q

What benefit do enzymes from barley provide when using adjuncts?

A

They help convert starch

This is particularly beneficial when adjuncts are low in protein.

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21
Q

What have barley breeding programs achieved for six-row barley?

A

Higher extract potential with similar enzyme levels

This improves its suitability for brewing.

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22
Q

True or False: Most brewers use both two-row and six-row barley.

A

False

Most brewers primarily use two-row barley.

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23
Q

What moisture level initiates growth in barley kernels?

A

Above 30%

This applies to both kernels in the ground and during the malting process.

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24
Q

What is chitting in the context of barley growth?

A

The first sign of the rootlet (coleorhiza) at the proximal end of the kernel.

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25
How does the barley plant obtain energy after the shoot breaks through the soil?
Via photosynthesis.
26
What factors influence the time from emergence to final grain maturity in barley?
Where the crop is grown, time of the year, rainfall, temperatures, barley variety, hours of sunshine.
27
What can cause thin, narrow kernels during barley spike filling?
Stresses like drought.
28
What develops during grain filling in barley plants?
The endosperm develops during grain filling ## Footnote The endosperm becomes the nutritional storage for the next generation of the barley plant.
29
What factors influence crop yield in barley?
Water availability from soil and temperature before stem elongation ## Footnote Severe cold or high temperatures can reduce the amount of grain formed.
30
What is the grain fill period?
The period where the grain is filling up with nutritional storage materials ## Footnote This occurs just before harvest.
31
What nutritional materials are synthesized in the endosperm during normal growth conditions?
Starch and protein ## Footnote These materials are crucial for the development of the grain.
32
What effect do drought conditions have on starch and protein synthesis? What is the result?
Drought suppresses starch synthesis and increases protein synthesis ## Footnote This results in a smaller grain size.
33
What is the relationship between nitrogen fertilizer and grain size?
High rates of nitrogen fertilizer can cause high protein levels and smaller grains ## Footnote This occurs because nitrogen is used to make proteins in the grain.
34
Fill in the blank: The final grain size is linked to the _______ applied to the soil before planting.
fertiliser
35
What is the husk of the barley kernel?
The dry outer layer (or shell) that covers the kernel ## Footnote The husk is made up of two halves: the palea and lemma.
36
What are the two halves that make up the husk?
Palea and lemma ## Footnote These form the outermost layer of the barley kernel.
37
What is the primary protective function of the husk?
Protects the grain during handling and prevents excessive water uptake during malting ## Footnote This is crucial for controlling water uptake in the malting process.
38
How does the husk's silica content affect grain handling equipment?
It is abrasive and causes wear on equipment ## Footnote Pipe bends in maltings often show wear from the abrasive action of husk.
39
What protective qualities does the husk provide to the grain?
Protects from physical harm, slows insect damage, and defends against mould growth ## Footnote This is important during both barley and malt storage.
40
What role does the husk play in the brewhouse?
Forms the filter bed in the wort separation vessel ## Footnote This is essential for the brewing process.
41
What percentage of the dry grain weight does the husk account for?
10% of the dry grain weight ## Footnote Thickness can vary: thin husks comprise 9% and thick husks up to 13%.
42
Fill in the blank: The husk is mostly made up of _______.
Cellulose and silica ## Footnote These materials contribute to the husk's mechanical toughness.
43
What forms the layers directly underneath the husk?
The pericarp and testa.
44
What is the outermost layer of the pericarp?
A cuticle.
45
What are the two layers of the outer pericarp?
Epidermis and hypodermis.
46
What is the permeability characteristic of the pericarp?
Semipermeable to water.
47
What does the pericarp restrict?
Water absorption to protect the grain.
48
What does the testa protect?
The embryo.
49
What is the permeability characteristic of the testa?
Selectively permeable to gibberellic acid.
50
What compounds are rich in the testa?
Polyphenolic and phenolic materials.
51
What is formed from the decarboxylation of ferulic acid and p-coumaric acid?
4-vinylguaiacol (4-VG).
52
What aroma does 4-VG give to beer?
Spicy or clove-like aroma.
53
What is the role of the testa in relation to water entry?
It forms the main barrier to water entry.
54
What does the testa's composition limit?
Ingress of water and dissolved substances.
55
What is the primary function of the aleurone layer during germination?
Produces most of the enzymes required for modification and starch conversion
56
List three enzymes synthesized in the aleurone layer.
* α-Amylase * Limit dextrinase * Endoproteases
57
What is the role of the aleurone layer in relation to β-amylase?
Involved in the activation of β-amylase
58
What are the main components of the cell walls in the aleurone layer?
* Pentosans (66%) * β-glucans (28%)
59
Fill in the blank: The aleurone layer is the site of enzyme synthesis during _______.
Germination
60
What is the primary function of endosperm cells?
Food storage organ for the embryo ## Footnote Endosperm cells produce starch, which appears as granules of differing sizes embedded in a protein matrix.
61
What are the main components of endosperm cell walls?
* β-Glucan (75% of cell wall dry weight) * Pentosan (20% of cell wall dry weight) * Protein (5% of cell wall dry weight) ## Footnote These components contribute to the structural integrity of the endosperm.
62
What are the two types of starch in endosperm?
* Amylopectin (75% of total starch) * Amylose (25% of total starch) ## Footnote These two forms of starch play different roles in the properties of the endosperm.
63
What are the two types of endosperm in barley kernels?
* Mealy endosperm * Steely endosperm ## Footnote Each type has distinct physical characteristics and implications for malting.
64
Describe the appearance of mealy endosperm.
Opaque, mealy, and floury with numerous cracks filled with air ## Footnote They are higher in starch than steely endosperms.
65
Describe the appearance of steely endosperm.
Translucent and grey with tightly packed protein and less starch ## Footnote Poorly filled grains with angular shape when cut transversely.
66
What is the significance of mealy grains in malting?
Easiest to malt due to their tendency to take up water more readily ## Footnote Mealy grains facilitate the malting process, which is essential for brewing.
67
What prevents starch conversion during mashing?
Protein matrix and cell walls ## Footnote These structures must be broken down during the malting process for efficient starch conversion.
68
Name some enzymes activated during endosperm modification.
* Endo β-(1,3)(1,4) glucanase * Endo β-(1,3) glucanase * Pentosanase * β-Amylase * Carboxypeptidases and other exoproteases * Phytase * Lipase ## Footnote These enzymes facilitate the breakdown of starch and proteins during malting.
69
What is the process of breaking down proteins into amino acids known as?
Degradation into free amino acids (FAN) ## Footnote This process is essential for the nutritional quality of the grain.
70
What must happen before the protein matrix and starch granules can be broken down?
Endosperm cell walls must first be broken down ## Footnote This step is crucial for the effective conversion of starches and proteins.
71
What is the scutellum?
A structure that separates the endosperm from the embryo ## Footnote The term 'scutellum' comes from the Latin word 'scutella', meaning 'small shield'.
72
What is the primary function of the scutellum?
To allow the movement of molecules, such as nutrients, between the embryo and the endosperm
73
What hormone does the scutellum synthesize?
Gibberellic acid (GA)
74
What does gibberellic acid (GA) initiate in the aleurone layer?
Enzyme production
75
What are the two main components of the embryo?
Axis and scutellum
76
What encases the first leaf in the embryo?
Coleoptile
77
What encases the first roots in the embryo?
Coleorhiza
78
What happens to the embryo when it is treated with tetrazolium salts if it is alive?
It stains pink
79
Why is the pink staining of the embryo significant and what is the name of the compound used to stain it?
It indicates the embryo is alive and can be used as a quick test before barley is accepted at the maltings. Tetrazolium salt
80
List the conditions that affect the growth and yield of a barley crop.
-Cool, moderately dry – barley thrives. -Hot and dry – barley can withstand these conditions but yield may be low especially if the field is not irrigated. -Hot and wet – these conditions carry a disease risk. -Winter barley needs low temperatures to be able to flower. -Photoperiod sensitivity – day length influences when the barley plant will flower
81
Briefly describe what approved barley varieties lists are. Why is it necessary for each country to have them?
Approved barley variety lists detail all varieties that are approved for use within a specific country. All varieties on the lists have undergone years of testing; the lists thus guarantee the genetic stability of each variety. They also show that the varieties have the required agronomic, malting and brewing properties. Varieties not on the list are rejected by malt producers and brewers

CIBD Diploma Module 1 (10 decks)

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