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Talks 6 and 7, Barley Quality and Biochemistry Flashcards | StudBud

Explore/Talks 6 and 7, Barley Quality and Biochemistry

Talks 6 and 7, Barley Quality and Biochemistry

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Questions 7

Answers

1
Which enzyme is most likely to be denatured during kilning: a-amylase or b-amylase
Neither is impacted by kiln profile
Both are greatly degrade by heat in kilning
A-amylase
B-amylase
2
Barley & malt quality testing is standardized across reputable labs.
True
False
3
The maltsters mission is to:
Develop enzymes for production of sugars and yeast nutrients
Dry the malt to create a stable product, develop color and flavor.
All of the above
Modify the barley kernel (endosperm cell walls and protein structure)
4
Why do we test barley & malt quality?
Different end users have different quality needs
It supports process adjustments to maintain a consistent product
It's necessary as a basis of trade
All of the above
5
Where does malt variation originate from?
The variety
All of the above
The farm and the growing environment
The maltster
6
All maltsters should be doing germination tests, which answer which of the following questions:
Do I need to malt now, or can the grain can be stored & maintain viability?
Is the grain dormant or dead?
What is the current germination capacity of the grain?
All of the above
7
Moisture moves into the barley kernel primarily from what direction?
Embryo to distal end
From the ventral furrow through the kernel
From the endosperm to the embryo
Evenly from the kernel exterior inward