Fig. 1. Frequency distribution of ß-amylase thermostability types in cultivated barley (n = 8263). Relative remaining activity after heat-treatment at 57.5°C for 30 min: A⁺: 68%; A: 58–62%; A–B:38–47% (OUI462 and OUI429, respectively); B: 25–35%; C: 1–5%.