Results 171 to 180 of about 2,194 (205)

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
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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

Hordein and Malting Quality

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

Recent evaluation of malt quality

1995
Abstract Evaluation of malt quality has much improved in recent years. There is still a lack of understanding in the malt extract determination where false results are obtained with old obsolete methods. A method with a precise mass balance is available, which is also applicable to industrial brewhouses.
openaire   +1 more source

A NEW MALTING INDEX: PREDICTION OF MALTING QUALITY BY ENDOSPERM HYDRATION

Journal of the Institute of Brewing, 1992
The hydration of barley samples, representing all nine NIAB malting grades, has been measured by determining the levels of a tracer ion using x-ray analysis with a scanning electron microscope. There was a linear relationship between hydration of the ventral endosperm and NIAB malting grade.
openaire   +1 more source

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

Improvement of malting barley quality

1991
Abstract The current trend in one of the major malting barley growing areas of the world—Central Europe, is that more and more feed barley is grown on expense of especially row spring barley types. To revert this development and to breed even better malting barley for the future a research programme to “Adapt Barley to Industrial ...
openaire   +1 more source

STUDIES ON BARLEY AND MALT WITH THE RAPID VISCOANALYSER: [IV] AMYLOCLASIS, AMYLOLYSIS AND CYTOCLASIS OF MALT AND MALTING QUALITY

Journal of the Institute of Brewing, 1995
During investigations into viscometric methods for the assessment of quality potential of barley crossbreds from a breeding programme, unexpected positive relationships between the Peak Area of the viscogram and malting potential suggested that “viscometrically-resistant” starch was correlated with high malting quality.
openaire   +1 more source

The Barley Malting Microbiome: Influence on Malt Quality, Control and Characterization Methods

BrewingScience
The conversion of raw grains to malt is a pivotal step in the beer production process. By germination, the grains produce enzymes necessary for the conversion of starch into sugars during the mashing process, but also cell wall constituents are broken down which aids in wort filtration.
Galiwango, Steven Kasozi, De Rouck, Gert, Van de Voorde, Ilse, Weiland, Florian, Kızılyar, Elif Göksu   +4 more
openaire   +2 more sources