The Effect of Malting Process on Physicochemical and Aerodynamic Characteristics of Two Barley Line of Golestan Province

Malting is one of the biotechnological processes that includes steeping, germination and killing of cereal. This process is performed in controlled environment in which hydrolytic enzymes are synthesized and cell wall, protein and starch of endosperm are largely digested. In this study the malting quality was evaluated in order to select the best line for malt production. The effects of malting process, on terminal velocity and physicochemical characteristics included volume, 1000 kernel weight, protein content, β-glucanase activity and cold water extract of two barely lines (EBYT-88-17 and EBYT-88-20) of Golestan Province were investigated. The experiments were done in a completely randomized design with three replications. The results of the analysis of variance showed that the type of sample (line) has a very significant impact on physicochemical and terminal velocity factors (P