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2013
Micro-malting Trials with Australian Baudin Barley Sample
CMBTC
12/4/2013
Micro-malting Trials with 2012 Crop Australian Baudin Barley
Samples
Summary
CMBTC conducted micro-malting trials with Australian 2012 crop Baudin barley
samples. Baudin is one of the varieties that Australia exports to customers in Asia.
These barley samples were provided to CMBTC by Glencore Grain in Australia.
CMBTC received 11 Baudin samples in total, obtained from the same barley lot. The
objectives of this study were to examine the malting quality of Baudin barley against the
control Canadian AC Metcalfe barley in order to generate information for us to use when
competing with Baudin in the export markets.
The trial results generated in this study indicated that there were some significant
differences in malting quality attributes between Australian Baudin and Canadian AC
Metcalfe. Some of the important quality differences recorded in this study are
summarized in the table below:
Australian
Canadian
Baudin
AC Metcalfe
Barley Analysis
Barley protein
Comparable
Average
Germination energy
Comparable
Excellent
Water sensitivity
Similar
Light
Water-uptake
Slower
Rapid
Chitting
Comparable
Very good
Acrospire growth
Slower
Normal
Malting Performance
Process time
Comparable
Short
Malting yield
Comparable
Good
Modification
Comparable
Very good
Extract yield
Lower
High
α-amylase
Moderate
High
Diastatic power
Moderate
High
Βeta-glucan
Higher
Average
FAN level
Adequate but lower
High
Green = better; Red = poorer; Yellow= comparable results
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Baudin barley samples showed selectable quality for malting use. They exhibited good
grain moisture content, desirable protein content, excellent germination energy,
insignificant water sensitivity, acceptable thousand kernel weight and excellent
2
Parameter
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plumpness. Their high RVA values suggest that good storability could be expected from
these Baudin barley samples.
In the micro-malting trials under the given processing conditions, the Baudin samples
did not show any process difficulties. They showed good water uptake and normal
chitting at steep and normal growth of acrospires during germination. They produced
malts with acceptable overall quality. In comparison with the control AC Metcalfe,
the Baudin malts showed lower extract yield, lower soluble protein content and
KI, lower enzymes, comparable color and comparable FAN. The malts showed
significantly higher beta-glucan content than the control AC Metcalfe.
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3
In conclusion, the trial results indicated that in order to produce better modified malts
from these Baudin barley samples, the processing conditions need to be modified to
lower the β-glucan content and to improve overall modification. This requires additional
time in the steeping (14 hours).
1365-303 Main Street • Winnipeg, Manitoba, Canada R3C 3G7 • Telephone 204-984-4399 • Fax 204-984-5843
Email [email protected] • Website www.cmbtc.com
1. Barley Quality
When these 2012 crop Baudin barley samples arrived at CMBTC, their quality was
assessed immediately, and these results are summarized in Table 1. Please note, that
with the exception of the germination test, all the results given in Table 1 were
generated from a single test. For comparison, the analytic results for AC Metcalfe were
also included in Table 1.
Over 6/64
sieve, %
Over 5/64
sieve, %
RVA
1000 Kernel,
wt. g
Germination
, % (8ml)
Germination
, % (4ml)
Protein ,%
Moisture, %
CMBTC ID
Table 1. Analysis of 2012 crop barley samples of Australian Baudin and
Canadian AC Metcalfe
88.47
93.81
93.52
92.41
93.02
89.05
93.47
92.90
90.88
93.32
93.04
92.17
1.86
9.18
4.86
5.15
5.73
5.35
9.22
5.35
5.38
7.32
5.03
5.49
6.19
1.62
121
133
126
126
111
151
127
126
131
128
10.69
88.3
9.34
151
B-13-030
B-13-033
B-13-034
B-13-035
B-13-036
B-13-037
B-13-038
B-13-039
B-13-040
B-13-041
B-13-042
Mean
Std
B-12-196
11.2
10.7
10.8
10.8
10.9
11.8
10.9
10.8
11.5
10.9
11.0
11.0
0.34
11.7
100
99
35.6
10.9
100
94
39.2
10.8
98
97
38.4
11.1
100
93
36.7
10.8
100
97
38.6
10.8
99
97
37.2
10.7
100
96
38.7
10.7
100
98
40.7
10.9
100
99
40.4
10.9
99
97
39.5
11.0
99
92
40.8
10.9
99.5
96.3
38.7
0.28
0.69
2.33
1.68
Control 2012 crop AC Metcalfe
11.1
11.4
100
96
39.4
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The 2012 crop Baudin barley samples showed normal appearance and no noticeable
signs of mould infection and/or serious staining. Although there were some quality
variations between samples, these barley samples all showed good grain moisture
content, desirable protein content and excellent germination energy with insignificant
water sensitivity (Table 1). In addition, the Baudin barley samples showed acceptable
thousand kernel weight and excellent plumpness. RVA values for Baudin barley were
satisfactory. With the exception of one sample, all the tested samples showed high RVA
values (>120). This suggests that these Baudin samples did not experience significant
pre-harvest sprouting damages and good storability could be expected from them.
4
2012 crop Australian Baudin
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Email [email protected] • Website www.cmbtc.com
In comparison with the control AC Metcalfe barley, the 2012 crop Baudin barley showed
on average similar grain moisture content, slightly lower protein content, comparable
germination energy and water sensitivity, slightly lower thousand kernel weight,
significantly higher plumpness and significantly lower RVA values.
2. Micro-malting Trial
Two micro-malting trials were conducted on these Baudin barley samples at CMBTC
with a Joe White micro-malting unit using the processing conditions given in Box 1. In
the micro-malting trials, water-uptake, chitting rate at steep and growth of acrospires
during germination were monitored. Since the Baudin barley showed very limited quality
variations between samples, we tested six samples in the first micro-malting trial and
four samples in the second malting trial. Please note that in the two trials we used
different steep and germination conditions but identical kilning conditions.
Box 1. Processing conditions used the two micro-malting trials
Trial # 1
STEEPING CYCLE
28 hours (8 Wet-9 Dry-10Wet- 1Dry) at 16 C
GERMINATION CONDITIONS
Day 1, Day 2, Day 3 & Day 4 @15 C
KILNING CONDIT IONS
A 24 hour cycle with a 4-hour curing phase at 82C
Trial # 2
STEEPING CYCLE
44 hours (9 Wet-16 Dry-6 Wet-12 Dry- 2 Wet) at 16 C
GERMINATION CONDITIONS
Day 1 ,Day 2, Day 3 and Day 4 @15 C
KILNING CONDIT IONS
A 24 hour cycle with a 4-hour curing phase at 82C
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5
Water uptake, chitting rate and acrospires growth:
Under the applied processing conditions, in the two trials Baudin barley samples did not
show any abnormalities in process (Table 2). They all showed normal water-uptake and
chitting at steep and normal growth of acrospires during germination. However,
significant differences in steep-out moisture, chitting rate and acrospires growth were
recorded. Baudin barley samples in Trial #2 obtained higher steep-out moisture, higher
chitting rate and more advanced acrospire growth than in Trial #1.
1365-303 Main Street • Winnipeg, Manitoba, Canada R3C 3G7 • Telephone 204-984-4399 • Fax 204-984-5843
Email [email protected] • Website www.cmbtc.com
In comparison with the control, AC Metcalfe barley, Baudin barley showed on average
slower water-uptake, comparable chitting rate and significantly slower acrospire growth.
Table 2. Water uptake, chitting rate and acrospires growth of Australian Baudin
and the control AC Metcalfe
Cast
Chit
Length of Acrospires@96 hrs,%
moist
Varieties
Trial ID
Baudin
Micro-malting
Trial 1
Conditions
Control
Baudin
Micro-malting
Trial 2
Conditions
Control
JW-13-143
JW-13-144
JW-13-145
JW-13-146
JW-13-147
JW-13-148
Mean
AC
Metcalfe
JW-13-185
JW-13-186
JW-13-187
JW-13-188
Mean
AC
Metcalfe
(%)
(%)
41.6
43.0
41.9
42.0
42.4
41.9
42.1
Trial #1
95
0
100
0
100
0
100
0
100
0
90
0
97.5
0.0
42.8
100
47.8
45.9
45.9
45.9
46.4
51.8
0-1/4
0
Trial #2
100
0
100
0
100
0
100
0
100.0
0.0
90
0
¼-1/2
½-3/4
¾-1
>1
5
0
10
0
5
5
4.2
45
50
60
80
40
65
56.7
50
50
30
20
55
30
39.2
0
0
0
0
0
0
0.0
0
20
80
0
0
0
20
0
5.0
30
50
30
40
37.5
70
50
50
60
57.5
0
0
0
0
0.0
0
20
80
0
Malt quality and overall performance
Complete analysis was carried out on the malts generated from the two micro-malting
trials, and the analytical results are given in Tables 3 and 4.
1365-303 Main Street • Winnipeg, Manitoba, Canada R3C 3G7 • Telephone 204-984-4399 • Fax 204-984-5843
Email [email protected] • Website www.cmbtc.com
Page
Extract yield and enzyme levels: The malts produced from Baudin barley samples
exhibited good extract yield and good levels of enzymes. The malts produced from Trial
#1 showed significantly lower extract yield, diastatic power and α-amylase than the
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Overall modification: Under the given micro-malting conditions, Baudin barley
samples in Trial #1 produced under-modified malts as indicated by low friability and very
high β-glucan content (Table 3). In contrast, Baudin barley samples in Trial #2 produced
better modified malt as indicated by higher friability, lower F/C difference and lower βglucan content. In comparison with the AC Metcalfe control, the overall modification for
Baudin barley was comparable, but its malts on average showed higher friability, lower
soluble protein and higher β-glucan content (Table 4).
malts from Trial #2. In comparison with the control AC Metcalfe, Baudin malts showed
on average lower extract yield, α-amylase and diastatic power (Table 4).
Table 3. Analysis of the malts generated from the micro-malting trials
Trial Conditions 1
Trial Conditions 1
Wort pH
Fan, mg/L
4.4
68.5
79.6
1.3
3.62
10.2
35.5
530
1.64
4.3
72.1
80
1.2
3.88
10
38.7
403
1.58
4.3
67.3
79.7
1.5
3.66
10.1
36.4
535
1.64
4.2
67.9
79.6
1.6
3.65
9.9
36.9
519
1.61
4.3
65.5
79.9
2.0
3.77
9.9
38.0
538
1.62
4.4
67.0
80.3
2.3
3.58
10.4
34.4
521
1.64
4.0
94.6
82.3
1.0
4.59
9.9
46.4
84
1.46
3.8
91.7
82.5
0.5
4.67
10.0
46.8
108
1.47
3.8
91.6
82.5
0.3
4.6
10.0
45.9
127
1.48
3.8
91.6
82.4
0.5
4.55
10.0
45.7
126
1.48
95
48.7
1.96
5.9
167
98
49.2
2.01
5.92
181
92
48
1.93
5.83
168
96
48
1.94
5.93
173
102
49
2.21
5.96
177
103
47.7
1.83
5.97
171
143
69.3
2.24
5.85
234
89.2
138
68.6
2.39
5.82
227
90.1
134
68.2
2.45
5.82
223
90.0
130
67.9
2.35
5.81
232
90.0
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Malting Yield %
JW-13-188
Diastatic power,
L
-Amylase, D.U.
Wort color, ASBC
JW-13-187
Viscosity, cps
JW-13-186
Beta-Glucan, ppm
JW-13-185
Kolbach Index, %
JW-13-148
Soluble protein, %
Total protein, %
JW-13-147
F/C Difference, %
JW-13-146
Fine-extract, %
JW-13-145
Friability, %
JW-13-144
Moisture, %
JW-13-143
Parameter
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4.1
80.3
81.2
1.2
4.15
10.1
41.5
310
1.55
117
58.5
2.17
5.88
201
89.8
Mean
3.9
92.4
82.4
0.6
4.60
10.0
46.2
111
1.47
136
68.5
2.36
5.83
229
89.8
Trial #2
JW-13-193
AC Metcalfe
4.3
68.1
79.9
1.7
3.69
10.1
36.7
508
1.62
98
48.4
1.98
5.92
173
Trial #1
JW-13-141
AC Metcalfe
Mean
Moisture, %
Friability, %
Fine-extract, %
F/C Difference, %
Soluble protein, %
Total protein, %
Kolbach Index, %
Beta-glucan, ppm
Viscosity, cps
Diastatic power, L
-Amylase, D.U.
Wort color, ASBC
Wort pH
Fan, mg/L
Malting Yield %
Trial #2
Mean (n=4)
Parameter
Trial #1
Mean (n=6)
Table 4. Summary of the analysis of the malts generated from the micro-malting
trials
2012 Baudin
2012 AC Metcalfe
Test samples
Control samples
4.6
69.7
80.3
1.3
4.54
10.9
41.9
357
1.56
122
71.5
1.91
5.97
191
4.4
79.2
83.1
0.2
5.11
10.9
46.8
187
1.51
151
75.7
2.27
5.80
232
89.6
4.5
74.5
81.7
0.8
4.83
10.9
44.4
272
1.54
137
73.6
2.09
5.89
212
89.6
Page
Beta-glucan content and wort viscosity: Baudin malts produced from Trial #1
showed extremely high β-glucan content and high wort viscosity as a result of undermodification (Table 3). In contrast, the malts produced from Trial #2 showed significantly
improved modification as indicated by lower β-glucan content and lower wort viscosity
(Table 3). In comparison with the AC Metcalfe control, Baudin malts on average showed
higher β-glucan content and comparable wort viscosity (Table 4).
8
Soluble protein, free amino nitrogen (FAN) and malt color: Baudin malts produced
from Trial #1 showed undesirably low soluble protein content and low Kolbach Index,
adequate FAN and good color (Table 3). In contrast, the malts produced from Trial #2
showed significantly improved protein solubilization as indicated by higher soluble
protein content, higher kolbach Index and higher FAN (Table 3). As a result of higher
protein solubilization, the malts for Trial #2 developed significantly higher color. In
comparison with the AC Metcalfe control, Baudin malts showed lower values in soluble
protein, KI, FAN and color (Table 4).
1365-303 Main Street • Winnipeg, Manitoba, Canada R3C 3G7 • Telephone 204-984-4399 • Fax 204-984-5843
Email [email protected] • Website www.cmbtc.com
Malting yield: Malting yield was measured in Trial #2 only. Both Baudin and the AC
Metcalfe control showed good and comparable malting yield (Tables 3 and 4).
For more information, please contact CMBTC:
Rob McCaig
Managing Director and Director of Brewing
Tel: (204) 983-1981
Email: [email protected]
Yueshu Li
Director of Malting Technology
Tel: (204) 984-0561
Email: [email protected]
Page
9
Fax: 204-984-5843
1365-303 Main Street • Winnipeg, Manitoba, Canada R3C 3G7 • Telephone 204-984-4399 • Fax 204-984-5843
Email [email protected] • Website www.cmbtc.com