Abstract When making malt, the endosperm is hydrated during steeping to make stored starch available for extraction. Differences in steep regime impact malt quality. Differences in malt quality results between the United States Department of Agriculture-Agricultural Research Service (USDA-ARS) and Montana State University (MSU) malt quality laboratories are primarily due to differences in steep regime and are reported herein. Evidence suggests that differences in steep regime in this study were primarily due to length of water immersion versus air rests, rather than other differences (e.g., temperature of steep, sorting of seed, or length of germination). The difference in steep regime caused a difference in the level of endosperm modification. To confirm this finding, three different steep regimes on seven different lines were tested and it was found that the impact on quality varied depending on the trait and in some cases on the genotype. The steep regime was found to have affected both moisture uptake and quality of hydration. Finally, the implications of these findings on malt quality analysis and breeding for malt quality are discussed.

中文翻译：

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浸泡制度对大麦麦芽品质的影响及其对育种方案选择的影响

摘要 制作麦芽时，胚乳在浸泡过程中会发生水化，从而使储存的淀粉可用于提取。陡峭状态的差异会影响麦芽质量。美国农业部 - 农业研究服务部 (USDA-ARS) 和蒙大拿州立大学 (MSU) 麦芽质量实验室之间的麦芽质量结果差异主要是由于陡峭状态的差异，在此报告。有证据表明，本研究中陡峭状态的差异主要是由于水浸时间与空气静止时间的不同，而不是其他差异（例如，陡峭的温度、种子的分类或发芽的长度）。陡峭状态的差异导致胚乳改性水平的差异。为了证实这一发现，在七个不同品系上测试了三种不同的陡峭方案，发现对质量的影响因性状和某些情况下的基因型而异。发现陡峭的状态影响了水分吸收和水合作用的质量。最后，讨论了这些发现对麦芽质量分析和麦芽质量育种的影响。