Results 161 to 170 of about 22,252 (200)

Influence of maltings microflora on malt quality

1993
Abstract Variation in the pH of batches of malt can lead to inconsistent brewhouse performance, including inefficient removal of cold break and subsequent wort clarity problems. A major contributor to this variation is process-dependent fluctuation in the organic acid profile of the malt.
A C Stars, J B South, N A Smith
openaire   +1 more source

EFFECTS OF GAMMA IRRADIATION OF BARLEY AND MALT ON MALTING QUALITY

Journal of the Institute of Brewing, 1998
Two two-rowed barley cultivars, Tokak and Clerine, were irradiated at two different dose ranges (0.05-0.75 kGy and 0.5-5.0 kGy) using a 60 Co source. Irradiation of barley at the medium levels before malting had detrimental effects on most of the malt quality criteria.
H. Köksel, S. ÇElik, R. ÖZkara
openaire   +1 more source

INFLUENCE OF MALTING CONDITIONS ON QUALITY OF FINGER MILLET MALT

Journal of the Institute of Brewing, 1986
Effect of processing conditions on DM loss and quality characteristics of malt from Indaf-6 variety of finger millet was studied. Increasing the temp. of malting from 15 to 35 degree C caused increased DM loss. Germination at 15-20 degree C gave malts of higher alpha-amylase activities than those germinated at 30-35 degree C. Germination at 20 degree C
N. G. Malleshi, H. S. R. Desikachar
openaire   +1 more source

Effect of Malting Conditions on Pearl Millet Malt Quality

Journal of the Institute of Brewing, 2002
The effect of malting conditions on pearl millet malt quality in two varieties, SDMV 89004 and SDMV 91018, was investigated. Grain was steeped and germinated at four temperatures, 20°, 25°, 30° and 35°C, over 5 days. Generally, malt quality parameters (percentage of roots and shoots, diastatic power (DP), α- and β-amylase activity, free α-amino ...
L. A. M. Pelembe, J. Dewar, J. R. N. Taylor   +2 more
openaire   +1 more source

Image Processing of Halved Kernels in the Control of Malting and Malt Quality

Journal of the American Society of Brewing Chemists, 1996
A multi-task image processing system for halved kernels was developed. The system replaces visual inspection, human evaluation and reporting for pregermination test, determination of water infiltra...
P. Reinikainen, J. Hirvonen, N. Jaakkola, J. Olkku   +3 more
openaire   +2 more sources

Improvement of malting quality of barley by complementing the malt enzyme spectrum

Phytochemistry Reviews, 2002
The processing quality of cereals can be modified by altering the structural grain constituents or the enzyme activities that mobilize storage reserves of the seeds. In order to complement the malt enzyme spectrum, a gene encoding for a thermotolerant fungal endo-(1,4)-ß-glucanase was introduced into two barley cultivars, Kymppi and Golden Promise. The
Ritala, Anneli, Salmenkallio-Marttila, Marjatta, Aspegren, Kristian, Aikasalo, Reino, Kurten, Ulrika, Tammisola, Jussi, Teeri, Teemu, Mannonen, Leena, Kauppinen, Veli, Nuutila, Anna-Maria   +10 more
openaire   +3 more sources

A Comparison of Barley Malt Quality Measurements and Malt Sugar Concentrations

Journal of the American Society of Brewing Chemists, 2008
This study was conducted to test two hypotheses: 1) that malt osmolyte concentration (OC) values would be better correlated with malt sugar concentrations than malt extract (ME) values; and 2) that...
Stanley H. Duke, Cynthia A. Henson
openaire   +1 more source

The Use of Modified Atmosphere to Control Malt Quality

Technical Quarterly, 2008
In industrial malting, the temperature of the grain bed is difficult to control during the air-rest periods in steeping, and high temperatures during steeping may lead to high malting losses and impaired malt quality. Nitrogen gas was applied during air rest with the aim of controlling heat production in pilot-scale malting. This procedure was compared
Wilhelmson, Annika, Vilpola, Arvi, Räsänen, E., Peltola, P., Kotaviita, E., Home, Silja, Laitila, Arja   +6 more
openaire   +2 more sources

Evaluation of a Malting Barley Quality Assessment System

Journal of the American Society of Brewing Chemists, 1998
New malting barley varieties are annually tested for their malting and brewing potential according to a field trial set-up combined with quality evaluation on pilot scale. To assess the effects of trial year and location on quality evaluation data, a data base consisting of quality data from Dutch malting and brewing trials of new malting barley ...
Lonkhuijsen, H.J. van, Douma, A.C., Angelino, S.A.G.F.   +2 more
openaire   +2 more sources

Hordein and Malting Quality

Journal of the American Society of Brewing Chemists, 1979
E. D. Baxter, T. Wainwright
openaire   +2 more sources