Results 141 to 150 of about 5,506 (168)

Effect of quality parameters on lipoxygenase activity of wheat malt

Quality Assurance and Safety of Crops & Foods, 2014
Wheat malt is one of the main materials used in China's brewing industry, but in previous studies the relationship between the extent of proteolysis (Kolbach index), lipoxygenase (LOX) activity, 2-thiobarbituric acid (TBA) value, and other quality indices of the wheat malts was not sufficiently clear to guide wheat malting.
C. Wang, Y. Jin, J. Du, K. Zhang
openaire   +1 more source

Research on malting properties of wheat variety Adriana

2010
The aim of this work was to investigate malting properties of domestic confectionery wheat variety Adriana for pale malt production. Clean, conditioned grain obtained from the Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micro-malting (standard malting procedure for beer barley, standard procedure for producing pale ...
Krstanović, Vinko, Grozaj, Krunoslav, Habschied, Kristina, Slačanac, Vedran, Koceva Komlenić, Daliborka, Milaković, Zlata   +5 more
openaire   +2 more sources

Wheat Malting, Effects of Gibberellins and Certain Synergists on Enzyme Production during the Malting of Wheat

Journal of Agricultural and Food Chemistry, 1962
J. R. Fleming, J. A. Johnson, B. S. Miller   +2 more
openaire   +1 more source

Studies on the degradation pattern of wheat malt endo‐1,4‐β‐xylanase on wheat‐derived arabinoxylans

Journal of the Science of Food and Agriculture
AbstractBACKGROUNDWheat malt endo‐1,4‐β‐xylanase is a key enzyme for arabinoxylan degradation, but its wheat‐derived arabinoxylan degradation pattern is unclear.RESULTSWater‐extractable arabinoxylan (WEAX) of 300–750 kDa and 30–100 kDa were the two components with the highest degradation efficiency of wheat malt endo‐1,4‐β‐xylanase, followed by > ...
Jingxiao Fan, Yuhong Jin, Junhan Liu, Ximing Fei   +3 more
openaire   +2 more sources

Research on possibilities of wheat malt production from Slavonian bread-wheat varieties

2004
The aim of this work was to determine the malting quality of some typical Slavonian bread wheat varieties. The accent was on the possibility of pale malt production, but the other malts were considered as well. Despite inherent limitations of the investigation, some of the obtained malts were of favorable quality.
Ugarčić-Hardi, Žaneta, Krstanović, Vinko   +1 more
openaire   +2 more sources

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

Journal of Food Composition and Analysis, 2021
Aldo Todaro, Giuseppe Italo Francesco Perretti, Valeria Sileoni   +2 more
exaly  

Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making

Food Chemistry, 2021
Mengmeng Guo, Zhengtao Zhao
exaly  

Wheat Malting, Effects of Potassium Gibberellate on the Production of Alpha- and Beta-Amylase and Protease Activities during the Malting of Wheat

Journal of Agricultural and Food Chemistry, 1961
J. R. Fleming, J. A. Johnson
openaire   +1 more source

Research on possibilities of wheat malt production from slavonian bread-wheat varieties

2001
Cilj ovog rada je bilo utvrditi sladarsku kvalitetu nekih tipičnih slavonskih krušnih sorti pšenica Istraživanje je provedeno radi ispitivanja mogućnosti proizvodnje svijetlog pivskog slada, ali i ostalih tipova slada. I pored neizbježnih ograničenja u eksperimentu naki od dobivenih sladova su dobre kvalitete.
Krstanović, Vinko, Ugarčić-Hardi, Žaneta, Unbehend, Ljiljana, Koceva Komlenić, Daliborka, Klapec, Tomislav   +4 more
openaire  

Evaluation of Malts For Production of Alcohol From Wheat.

Industrial & Engineering Chemistry, 1945
C. B. Thorne, R. L. Emerson, W. J. Olson, W. H. Peterson   +3 more
openaire   +1 more source