Results 11 to 20 of about 10,411 (269)
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 +3 more
doaj +2 more sources
Einkorn Wheat Malting Quality [PDF]
Kvasný průmysl, 2015 Standard malting technology was adapted for malting of einkorn wheat. The aim was to find the optimal variant of malting while maintaining traits decisive for high quality of malt made from einkorn wheat. Basic characters of wheat grain were assessed and
Lenka Sachambula +2 more
doaj +3 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]
FoodsBambara 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 +3 more
doaj +2 more sources
Activity of Proteolytic Enzymes During Malting and Brewing [PDF]
Kvasný průmysl, 2017 Malting is controlled germination of barley grain under certain conditions to the time of grain modifi cation and it is a key process of the brewing and distilling industries.
Karolína Benešová +3 more
doaj +3 more sources
Quality of malting barley grain in the Czech Republic, crop 2017 [PDF]
Kvasný průmysl, 2018 The quality parameters of 277 samples of malting barley from crop 2017 were assessed according to the standard ČSN 46 1100-5. The average content of nitrogenous substances was 12.2% and starch content 62.6%.
Ivo Hartman
doaj +3 more sources
Dormancy of the selected varieties of malting barley in 2001-2004. [PDF]
Kvasný průmysl, 2005 Dormancy of barley belongs today to the parameters of malting barley quality evaluation. The following malting barley varieties were assessed - Jersey, Kompakt, Scarlett, and Tolar, since 2002 a new variety Prestige and in 2004 also the variety Malz ...
Josef PROKEŠ
doaj +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 +4 more
doaj +1 more source
Kvasný průmysl, 2022 Various malts are suitable for the production of a certain type of beer, which can also be selected on the basis of their sensory properties. Sensory evaluation of malts is part of the development of sensory tools (maps) used in malting and brewing ...
Zdeněk Svoboda +5 more
doaj +1 more source
The occurrence of the selected Fusarium mycotoxins in Czech malting barley, harvested in 2012-2017
Czech Journal of Food Sciences, 2019 In 2012-2017, the occurrence of deoxynivalenol, zearalenone and T-2 toxin in 592 samples of malting barley from different regions of the Czech Republic was studied using the ELISA immunochemical method.
Zdeněk Svoboda +3 more
doaj +1 more source
Optimization of Determination of Dimethyl Sulfi de in Wort and Beer
Kvasný průmysl, 2017 Sulphur compounds present in barley, malt and beer are mostly non-volatile substances (amino acids, proteins, inorganic sulphates) from which volatile sensory active substances can be produced under certain conditions. The presence of these substances in
Zdeněk Svoboda +3 more
doaj +1 more source