The starch content of barley reflects the mass fraction of carbohydrates in the grain, which is critical for extractability in brewing, nutritional value in feed, and processing quality.
In the reference
23
varieties
crop Barley,
where this is mentioned in the description.
The starch content in the dry matter of barley grain typically ranges from 60–70%. To evaluate fermentable carbohydrates in the alcohol industry, the index of "conditional starch content" is used, which is determined by the polarimetric method using a specific conversion factor of 1.912.
Starch accumulation is influenced by weather conditions during the grain-filling period and nitrogen availability, with an inverse correlation observed between the starch fraction and protein content. In terms of technology for brewing, varieties with a predominance of large starch granules that ensure better extractability are preferred, and breeding programs are aimed at regulating the amylose-to-amylopectin ratio.
General information about the subject — on the page
Starch content.
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.