Table 3. Pearson’s correlation coefficients(r) between chemical composition and physical characteristics in covered barley grain and malt

	α-Amylase	β-Amylase	Potential diastatic power	Diastatic Power	Yield	β-Glucan	Starch	Husk ratio	Test weight	Protein
α-amylase	1
β-amylase	0.082	1
Potential diastatic power	0.107	0.977***	1
Diastatic Power	0.245	0.654**	0.644**	1
Yield	0.325	-0.139	-0.194	0.235	1
β-Glucan	0.032	0.038	0.064	-0.125	0.219	1
Starch	0.089	-0.108	-0.133	0.046	0.052	-0.264	1
Husk ratio	0.131	-0.027	0.009	0.072	-0.015	0.096	-0.666**	1
Test weight	0.182	0.016	0.031	-0.143	0.132	0.123	0.097	-0.376	1
Protein	-0.124	0.207	0.248	0.034	-0.238	0.205	-0.673**	0.430	0.038	1
Amylose	0.081	0.370*	0.313	0.304	-0.193	-0.357*	0.461*	-0.219	0.164	-0.286

Levels of significance; * p <0.1, ** p <0.001, *** p <0.0001.