Evaluating malting process on physicochemical characteristics in two barely varieties in Golestan province of Iran

In this study, the effect of malting process on physicochemical characteristics which includes 1000 seed weight, Bulk density, True density, protein amount, rate of ß-glucanase activity and cold water extraction efficiency of two varieties of barely (Sahra and Yusef) in Golestan province have been studied in a completely randomized design with 3 replications and results were analysed by the SAS software. The results analysis of variance showed that type sample on whole physicochemical factors measured in this experiment had a more significant effect (P<0.01). Malting process with 1000 seed weight, Bulk density, True density reduced but protein amount, ß-glucanase activity and cold water extraction efficiency increased. TheMost ßglucanase activity was related to malt obtained from Yusef variety. It was 139.08% more than preliminary barley. Malt obtained from Sahra variety had maximum cold water extraction efficiency (16.4%).