This method describes how to determine malted barley varieties and how to detect mixtures of different barley varieties in one lot of malt.
Malt intended for use in beer brewing or elsewhere in the food industry
Separation and identification of the protein (hordein) fraction of barley or barley malt by means of gel electrophoresis. The method is suitable for all types of barley, as long as reference substances are available. However, the method cannot be used to identify barley varieties used to produce malt that has been so strongly modified that the protein fraction is almost completely degraded.