运用常规石蜡制片法，在光学水平观察了淀粉在大麦胚珠发育中的消长动态。
Based on the conventional paraffin sectioning method, observation was done at the optical level on the dynamics of starch during the ovular development in barley.
在珍珠大麦的淀粉是大约 12% 反抗的和 43% 慢慢地-消化。
The starch in pearl barley is about 12% resistant and 43% slowly-digesting.
但同时保持其完整的酶活力。发芽激发了能够将发芽的大麦和其它谷物中的淀粉转化为糖的酶的活力，在发酵阶段，糖类可以很容易地被酵母菌利用。
Germination results in activation of enzymes which convert starches in the malted barley and in other cereal grains into sugars, which can be easily fermented by yeast during the fermentation step.
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