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Impact of variety and environmental factors on proteolytic quality parameters of selected malting barley varieties
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DOI：10.1002/jsfa.70866.png)
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Abstract
En 中文
Barley (Hordeum vulgare) is a major cereal crop, essential for global food processing and brewing. Malting barley represents less than one-fifth of global barley output due to strict quality requirements, such as total protein content, enzymatic activity, and kernel homogeneity, which directly influence malting performance and, consequently, beer quality. Despite enormous progress in breeding for agronomic performance and grain quality, increasing climate variability poses significant challenges to malting barley production, affecting both yield and quality. An understanding of the ways in which environmental and genotypic factors influence protein composition is critical to ensure consistent malt quality. This study analyzed malt quality data from 7458 malt batches representing six commercial malting barley varieties harvested between 2017 and 2024 across three European regions to quantify, evaluate, and contextualize the effects of environmental and genotypic factors on key proteolytic quality parameters, including total protein content, soluble nitrogen (SN), free amino nitrogen (FAN), and the Kolbach index (KI).
Keywords:
environmental impact
industrial dataset
malt quality
malting barley
proteolytic malt characteristics
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