Malt and Grains Session
Ramón Huerta Sr., Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias (INIFAP), Texcoco, Estado de México, México.
Co-author(s): Mauro Zamora, Salomón Solano, and Martha López,
Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias
(INIFAP), Texcoco, México
ABSTRACT: Malt friability analysis is used to measure the
endosperm modification of barley during malting. For its correlation
with malting quality factors, the use of this analysis for advanced
genotype evaluation in a malting barley breeding program has been
discussed and proposed as a useful tool. The aim of this study was to
evaluate the usefulness of malt friability analysis to predict malt
quality during malting barley breeding and determining the minimum value
for Mexican genotype discrimination. The evaluated genotypes from two
winter crops (2008/2009 and 2009/2010, Roque, Guanajuato, México) were
the advanced breeding lines (>F8) M171, M173, M174, M175, and M10542
and malting barley varieties Adabella, Alina, Armida, Esmeralda, and
Esperanza. As expected, malt friability was associated with extract fine
grind (r = 0.631), total protein (r = –0.812), diastatic power (r = –0.506), and Kolbach index (r
= 0.522), but in the individual assessment of Esmeralda, Esperanza,
M171, and M10542 showed no correlation with extract fine grind (EMF) and
Kolbach index (KI). Moreover, malt friability was not associated with
extract differences in any of the genotypes tested. It was noted that
malt friability ranged from 30 to 85% throughout the evaluated material,
mainly due to changes in total protein, and Alina, Armida, M175, and
M173 showed the greatest variation. It was not possible to set the
minimum value of malt friability for the selection considering observed
values of EMF. Significant changes in friability (>20%) and EMF
(>0.98%) occurred with protein variation higher than 1.40%, and a
minor change in protein did not affect endosperm modification
parameters. Therefore, malt friability analysis is a useful tool only to
predict malt quality in one genotype when protein variation does not
exceed set limits according to its modification parameters, but not for
genotypes discriminated during malting barley breeding when significant
protein changes are common among filial generations.
Ramón
Huerta received food engineering and master of science degrees from
Universidad Autónoma Chapingo, México State, México. He began employment
at Instituto Nacional de Investigaciones Forestales, Agrícolas y
Pecuarias (INIFAP) in 2008, as a researcher of malt quality in the
national barley breeding program of INIFAP. This program, since 1957,
has developed Mexican malting barley varieties for summer and winter
crops like Esmeralda and Esperanza.
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