Sk. Yadav et al., Gibberellic acid (GA(3)) induced changes in proanthocyanidins and malt quality of two and six-row husked barleys, PL FOOD HUM, 55(2), 2000, pp. 87-96
Analysis of husked barleys for proanthocyanidins and malt quality attribute
s has shown that not a single variety is free of proanthocyanidins. The pro
anthocyanidins in barley grains varied from 3.85 to 4.94 mg/g as catechin e
quivalent. The concentration of proanthocyanidins decreased, while total so
luble sugars, reducing sugars, diastatic power and beta-amylase activity in
creased during maltings as well as with exogenous gibberellic acid (GA(3))
application. Alfa 93 (two-row) and RD2560 (six-row) varieties appeared to b
e superior for malting and brewing purposes on the basis of proanthocyanidi
ns, total phenols, diastatic power and beta-amylase activity. It is suggest
ed that exogenous application of GA(3) at 15 ppm may be useful for producin
g good quality malt from barley grains.