Results 231 to 240 of about 6,662,160 (268)

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

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
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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
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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
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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 ...
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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.
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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