Barley proteins: relation to malt quality in a context of climate change and need of sustainability – The new challenge

Abstract

Proteins in raw materials play an important part in both malting and brewing processes, as actors of raw material biotransformation, contributors to foam, haze or even nitrogen source for the yeast. Nonetheless, a comparable total protein content of barley can lead to various malt qualities and different proteolysis levels. In a context of climate change, of inputs reduction and need of more sustainable raw materials, there is a need to improve knowledge of proteins in barley.