VIEW ARTICLE    DOI: 10.1094/ASBCJ-53-0014

Malt Quality Improvement in North American Six-Rowed Barley Cultivars Since 1910 (1). P. B. Schwarz, Department of Cereal Science and Food Technology, and R. D. Horsley, Department of Crop and Weed Sciences, North Dakota State University, Fargo, ND. (1) Published with the approval of the director of the Agricultural Experiment Station, North Dakota State University, Fargo, as Journal Series 2221. J. Am. Soc. Brew. Chem. 53(1):14-18, 1995. Accepted June 23, 1994.

Twenty-one historical North American six-rowed malting cultivars, with dates of release from 1910 to 1990, were grown at the North Dakota Agricultural Experiment Station in Fargo during 1990, 1991, and 1992. Grain from these samples was micromalted, and the resultant samples were analyzed for 13 quality traits. The results of analysis were used to evaluate improvements in quality over time, specifically to document cases where barley breeding programs have been most successful in improving the malt quality of North American six-rowed barley. Significant differences between cultivars were observed for all malt quality traits evaluated, but improvements over time were not observed for all traits. Consistent improvements were found for 1,000-kernel weight, kernel plumpness, grain protein, soluble protein, ratio of soluble to total protein, malt extract, fine-coarse malt extract difference, alpha-amylase activity, and diastatic power (DP). The greatest gains were made in traits for which barley breeders select. These include kernel plumpness, malt extract, wort protein, alpha-amylase activity, and DP. Improvements over time were not observed for wort viscosity and barley and malt beta-glucan contents. Keywords: Barley, Breeding, Malt quality, Quality improvement, Variety development