Results 131 to 140 of about 5,506 (168)
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Wheat bread biofortification with rootlets, a malting by‐product
Journal of the Science of Food and Agriculture, 2013AbstractBACKGROUNDBarley rootlets, a malting by‐product, are currently discarded or used as fodder. In this study, milled rootlets and Lactobacillus plantarum FST 1.7‐fermented rootlets were incorporated into wheat bread. The objective was to formulate a high‐nutrition alternative to wholemeal breads with improved technological attributes ...
WATERS D +5 more
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The effect of inorganic processing during malting on the enzymatic activity of wheat malt
Food processing industry, 2022Определяющей целью солодоращения является повышение ферментативной активности зерна. Нами предлагается способ интенсификации солодоращения пшеницы посредством применения неорганического стимулятора роста «Энерген». В исследовании использовали пшеницу Алтайской селекции трех сортов: «Алтайская 100», «Дуэт» и «Алейская».
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Journal of the Science of Food and Agriculture, 2014
AbstractBACKGROUNDArabinoxylans (AXs) are partially water‐extractable polymers that cause problems of viscosity and filterability during beer brewing. This study investigated the effects of Kolbach index (KI) on water‐extractable AXs (WEAXs).RESULTSKI had positive correlations with extract (r = 0.845) and free amino nitrogen (FAN) (r = 0.958).
Mengmeng, Guo +3 more
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AbstractBACKGROUNDArabinoxylans (AXs) are partially water‐extractable polymers that cause problems of viscosity and filterability during beer brewing. This study investigated the effects of Kolbach index (KI) on water‐extractable AXs (WEAXs).RESULTSKI had positive correlations with extract (r = 0.845) and free amino nitrogen (FAN) (r = 0.958).
Mengmeng, Guo +3 more
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Effects of Wheat Starch Contents on Malt Qualities [PDF]
Journal of the Institute of Brewing, 2011 The relationships between wheat starch content and wheat malt qualities were studied in the present work. Six wheat varieties that were typical in starch, protein content and amylopectin/amylose ratio were selected from 12 wheat varieties and germinated under the same conditions. The decreased degree of total starch content after malting had a positive
Y.-H. Jin +3 more
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The Influence of Glumes on Malting and Brewing of Hulled Wheats
Journal of the American Society of Brewing Chemists, 2013The composition and malting behaviors of different malts and worts of the hulled wheat varieties Rossorubino (Triticum dicoccum) and Monlis (T.
MARCONI, Ombretta +5 more
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Malted wheat-based weaning food-a review
International Journal of Farm Sciences, 2019A brief review of literature on malted wheat for weaning foods and the nutritional changes after malting is presented. The benefits of malted wheat and problems related to wheat as weaning foods are described. Malting increases bioavailability of iron and zinc by reducing phytic acid levels.
null Malsawmtharzela, Ak Gupta
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Investigation of the Suitability of Hulled Wheats for Malting and Brewing
Journal of the American Society of Brewing Chemists, 2011Hulled wheats (einkorn, emmer, and spelt) are gaining interest in Italy as wholesome, tasty grains that are linked to the land and tradition.
H. Mayer +4 more
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Effects of wheat protein compositions on malt quality
Quality Assurance and Safety of Crops and Foods, 2014Wheat protein is one of the quality-determining factors of wheat malt. In the present study, wheat protein compositions and malt quality were determined to examine their correlation. During malting, gliadin and glutenin decreased, albumin and globulin increased and the wheat insoluble protein, especially glutelin, determined the dissolved degree of ...
M. Guo, Y. Jin, J. Du, K. Zhang, D. Zhao
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Metabolism of phenolic acids in whole wheat and rye malt sourdoughs
Food Microbiology, 2019This work aimed to study the phenolic acid metabolism of sourdough lactic acid bacteria (LAB) in laboratory media, and in sourdough fermentation with single cultures and in co-fermentations. Lactobacilli were selected from isolates obtained from 35 sourdough samples.
Valery Ripari +2 more
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