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This study was conducted to evaluate malt quality characteristics of barley cultivars(2- and 6-rowed barley) grown in Korea. Changes in β-glucan content during malting process were also investigated. Two-rowed varieties of barley exhibited considerably higher values in test weight(TW), 1,000 kernel weight (1,000 KW), and % plumpness than six-rowed barley varieties, which obviously influenced the level of malt extract. Six-rowed barley samples had slightly higher levels of β-glucan content than two-rowed ones. There were varietal differences in malt quality characteristics and degree of malt modification. During maltin process, β-glucan content was significantly reduced and the rate of the β-glucan degradation was dependent on the variety. Total β-glucan content present in raw barley tended to affect wort viscosity. A high correlationship was observed between β-glucan content in malt and wort viscosity, suggesting that malt β-glucan content was highly associated with malt quality.
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