1. 1

2. 8) MALTING
8.1) MALTING PROCESS
8.2) TYPE OF MALT
8.3) MALT QUALITY
9) FUNCTIONAL PROPERTIES OF MALTED BARLEY
10) PROCESS OF BEER PRODUCTION
10.1) MALTING
10.2) MALT MILLING
10.3) MASHING
10.4) WORT SEPARATION
10.5) WORT BOILING
10.6) WORT COOLING

3. 10.7) FERMENTATION
10.8) CONDITIONING
10.9) FILTRATION
10.10) PACKAGING
11) CONCLUSION

4. • Barley is the fourth important cereals of the world after wheat, rice and maize.
• It is a major source of food for large population of cool and semi-arid area of the
world, where wheat and other cereals are less adapted.
• It is a winter season (rabbi) cereal crop grown in Uttar Pradesh, Rajasthan, Bihar,
Madhya Pradesh, Punjab and Haryana.
• In India, area under barley is 7.7 lakh hectares and production is 4.72 lakh tones.
• Barley is an annual grass that stands 60-120cm
• The depth the roots depends on the condition, texture, and structure of soil, as well
as on the temperature.
•Barley lives are linear , 5-15 nm wide.

5. • Barley is one of the cultivated cereal grain and currently rank fourth in acreage crop
production worldwide.
• The exact origin of barley is debatable, possibly originating in Egypt, Ethiopia, the Near
East or Tibet.
• In the United State, the current use of barley ranks a distant third (1.5%) behind use
as animal feed (65%) and in malt and alcohol production (30%).
• In 1991, barley use as a food in European Union was even lower (0.3%) than in the
United State.
• In contrast during the same time period food was the largest use of barley in Morocco
(61%), China (62%), India (73%) and Ethiopia (79%).
• Barley was grown in the Middle East prior to 10,000 BC, but barley's cultivation in
China and India probably occurred later.

6. STATE Area(000 ha) Production(000
t)
Productivity(kg/
h)
Bihar 17.3 18.3 1058
Punjab 22.0 74.0 3364
Haryana 25.0 67.0 2680
Madhya Pradesh 83.2 104.1 1251
Rajasthan 175.5 417.7 2380
Uttar Pradesh 205.4 411.7 2004
Table. Area, production and productivity of barley in important state of India (2004-05)

7. •
 Grain size is an important descriptive based on the physiology of the grain.
 For thousands of years, when grain was used specifically for human consumption, the grain
was selected based on size.
 Within the last century, barley breeders have continued to target large grain cultivars in
association with improved yield and grain quality attribute .
 Industry standards on large grain are based on the amount of grain > 2.5mm.
 Smaller grain generally has lower starch and higher protein levels, thus reducing the
extract/feed potential.
 However, excessively large grain could impact on malt quality particularly on the rate of water
hydration and modification during malting.

8. 
 Barley grain is typically pearled to remove the hull and bran layer before being
consumed or further processed.
In general, malting barley cultivars can be classified as soft, whereas non-malting or
feed cultivars are classified as hard .
 Hardness has also been associated with the level of modification of malt, which
would imply that grain components within the endosperm directly affect modification.
 Milling energy (ME) has been used as a measure of barley grain hardness.

12. 
A pure lot of an acceptable variety
fully mature
free from frost damage
germination of 95% or higher(3 days test)
moisture content of 13.5% maximum
less than 5% peeled and broken kernels
free from heat damage
free of insects, admixtures, ergot, treated seeds, smut and odors
not artificially dried
plump kernels of uniform size
free from residue

13. 


14. • Animal feed
•Human food
•Malting barley

15. S. NO. Types of Barley Potential Uses
1
Feed Barley Livestock and Poultry
2
Pearl Barley Soups, dressing flour
3
Milling Barley Sattu, grits, baby food, bread and biscuits
4
Malt Barley Green malt, dry malt, milk based beverage
1. Malt grain for dairy feeds
2. Alcohols, spirits, whiskies
3. Infant baby food, chocolate from malt
4. Malted sprouts, vinegar, non beverage products
5. Health tonics, Chocolate
6. Milk based beverage and Malt milk

16. •

18. 46%-43% moisture( 5 days)
Physiological events:
1. Embryo growth: gibberellic acid to aleurone – enzyme
production
2. Enzymatic modification of the endosperm
Kilning
43 %- 5 % moisture
water loss, formation of color and flavor compound
Malt
Basic step of malt production

19. Malt fall the four categories based on the length of time, temperature,
and moisture during kilning:
1. Base malt
2. Crystal malt
3. Toasted malt
4. Roasted malt

20. 1. Color
2. Moisture
3. Extract
4. Diastatic power
5. Protein
6. Meatiness
7. Kernel size

21. 1. Carbohydrate
2. Proteins
3. Vitamins
4. Minerals

22. PROCESS OF BEER PRODUCTION

25. • Barley remains one of the world's economically important crops for its uses in food,
feed and beverage production.
• Barley is secure in uses for feed, malting, and food, and the potential is great to
improve barley for all these uses.
• Given the state of knowledge about the positive traits of barley and barley’s current and
future attributes, the future for barley use in food products is improving and very
promising.
• The health claim will help the food barley industry a great deal, by increasing the
interest of health conscious consumers and by providing information for nutritional
educators.