Brief review of malting quality and frontier areas in barley

Kumar, Vishnu and Chaturvedi, S. K. and Singh, G. P. (2023) Brief review of malting quality and frontier areas in barley. CEREAL RESEARCH COMMUNICATIONS, 51 (1). pp. 45-59. ISSN 0133-3720 (print), 1788-9170 (online)

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Abstract

Barley is an important coarse cereal, utilized for human food, animal fodder and malting and brewing purposes also having nutraceutical properties. Many gene(s), namely btr, vrs, Vrn, SD, Ppd, etc., contributed significantly in plant architecture improvement during domestication have been discussed here with the wild species of paramount importance, viz. H. lechleri, H. secalinum, H. spontaneum, H. procerum and H. marinum in this review. Barley malting process is majorly divided into three key steps: steeping, germination and kilning and further followed by mashing for wort production. All these processes are specific for temperature regimes, duration and moisture content. Several key enzymes are developed during germination phase, which are capable of breaking starch protein matrix and responsible for endosperm modification. On field traits like bold and plump kernels with other biochemical characters, namely grain starch, grain protein, β-glucan, diastatic power, free amino nitrogen, Kolbach index (KI), wort viscosity, malt extract and EPH were reviewed at genetic and molecular level and are presented here. Further, novel frontier breeding techniques of speed breeding and genome editing have been briefly discussed for developing insight to the barley researchers.

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