Results 1 to 10 of about 68,623 (213)

Effect of malting process duration on malting losses and quality of wheat malts

Acta Universitatis Cibiniensis. Series E: Food Technology, 2021
The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis.
Belcar Justyna, Sekutowski Tomasz R., Zardzewiały Miłosz, Gorzelany Józef   +3 more
doaj   +2 more sources

By-Products in the Malting and Brewing Industries—Re-Usage Possibilities

Fermentation, 2020
Beer production includes the formation of different by-products such as wastewater, spent grains, spent hops, and yeast. In addition to these well-known by-products, it is necessary to mention germ/rootlets, which also remain after the malting process ...
Anita Lalić, Krešimir Mastanjević, Vinko Krstanović   +2 more
exaly   +2 more sources

The Breeding of Winter-Hardy Malting Barley

Plants, 2021
In breeding winter malting barley, one recurring strategy is to cross a current preferred spring malting barley to a winter barley. This is because spring malting barleys have the greatest amalgamation of trait qualities desirable for malting and brewing.
Eric J. Stockinger
doaj   +2 more sources

Elucidation of Nutritional Quality, Antinutrients, and Protein Digestibility of Dehulled and Malted Flours Produced from Three Varieties of Bambara Groundnut (Vigna subterranean) [PDF]

Foods
Bambara groundnut (Vigna subterranean) is an important legume grain in sub-Saharan Africa, including South Africa. Nevertheless, the peculiarity of being hard to cook and mill and the availability of antinutritional factors often limit Bambara groundnut (
Mpho Edward Mashau, Thakhani Takalani, Oluwaseun Peter Bamidele, Shonisani Eugenia Ramashia   +3 more
doaj   +2 more sources

Variation in quality of grains used in malting and brewing

Frontiers in Plant Science, 2023
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley (Hordeum vulgare L.) remains unparalleled in its success as a primary brewing grain.
G. Fox, H. Bettenhausen
semanticscholar   +1 more source

Effect of malting on physicochemical, antioxidant, and microstructural properties of finger millet (Eleusine coracana) flours

Food Science & Nutrition, 2023
Finger millet (Eleusine coracana L. Gaertn.) is a gluten‐free crop with a high amount of fiber, calcium and iron, outstanding malting qualities and a low glycemic index.
K. T. Murungweni, S. E. Ramashia, M. Mashau   +2 more
semanticscholar   +1 more source

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

Journal of the Institute of Brewing, 2021
Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer.
W. Filipowska, B. Jaskula‐Goiris, M. Ditrych, P. Bustillo Trueba, G. De Rouck, G. Aerts, C. Powell, D. Cook, L. De Cooman   +8 more
semanticscholar   +1 more source

The Microbiology of Malting and Brewing

Microbiology and Molecular Biology Reviews, 2013
Nicholas A Bokulich, Charles W Bamforth
exaly   +2 more sources

Monitoring of gluten in Czech commercial beers

Czech Journal of Food Sciences, 2020
Between 2014 and 2019, a total of 361 commercially available Czech beer samples (103 brands) were analysed for gluten content using a competitive enzyme immunoassay. The gluten levels in different types of beers ranged from < 10 mg L-1 to 3 380.0 mg L-
Marek Pernica, Rastislav Boško, Zdeněk Svoboda, Karolína Benešová, Sylvie Běláková   +4 more
doaj   +1 more source

Multi-trait Genomic Prediction Model Increased the Predictive Ability for Agronomic and Malting Quality Traits in Barley (Hordeum vulgare L.)

G3: Genes, Genomes, Genetics, 2020
Plant breeders regularly evaluate multiple traits across multiple environments, which opens an avenue for using multiple traits in genomic prediction models.
M. Bhatta, L. Gutiérrez, Lorena Cammarota, Fernanda Cardozo, S. Germán, Blanca Gómez-Guerrero, María Fernanda Pardo, Valeria Lanaro, Mercedes Sayas, A. Castro   +9 more
semanticscholar   +1 more source