Secrets To Superb Malting Barleys Explored

ARS chemist Mark Schmitt is discovering what happens -- biochemically -- inside malting barley grains as they sprout, so that plant breeders will have a better basis for developing superior varieties. (Credit: Image courtesy of USDA/Agricultural Research Service)

From Science Daily:

Science Daily (Feb. 6, 2010) — Many favorite breakfast cereals, candies, beers, and other foods and beverages owe much of their smooth, delicious flavor to malt. Malting barleys--the source of that malt--are the focus of studies at the Agricultural Research Service's (ARS) malting barley laboratory in Madison, Wis., part of the Cereal Crops Research Unit.

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