Results 11 to 20 of about 5,506 (168)
Transformation of Selected Trichothecenes during the Wheat Malting Production
Toxins, 2021 The transformation of deoxynivalenol (DON), nivalenol (NIV), and their glucosides (DON3G and NIV3G) during the malting of grains of two wheat varieties was studied.
Marcin Bryła +5 more
doaj +3 more sources
Einkorn Wheat Malting Quality [PDF]
Kvasný průmysl, 2015 Standard malting technology was adapted for malting of einkorn wheat. The aim was to find the optimal variant of malting while maintaining traits decisive for high quality of malt made from einkorn wheat. Basic characters of wheat grain were assessed and
Lenka Sachambula +2 more
doaj +2 more sources
System for the evaluation of malting quality of wheat varieties
Kvasný průmysl, 2020 A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system.
Psota Vratislav, Musilová Markéta
doaj +3 more sources
Effect of malting process duration on malting losses and quality of wheat malts
Acta Universitatis Cibiniensis. Series E: Food Technology, 2021 The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis.
Belcar Justyna +3 more
doaj +2 more sources
Malting Quality of Spring Wheat Varieties [PDF]
Kvasný průmysl, 2017 During a three-year testing period (2013 – 2015), totally 99 samples of spring wheat (11 varieties from three testing localities) were analyzed. The basic parameters (extract, relative extract at 45 °C, diastatic power, final attenuation, friability and ...
Lenka Sachambula +7 more
doaj +2 more sources
Research on the Malting Properties of Domestic Wheat Varities [PDF]
Fermentation, 2020 This study aimed to establish the suitability of new Croatian wheat varieties for the production of pale wheat malt. Four new varieties/breeding lines from the Agricultural Institute Osijek were tested (Indira, OSK. 378/19, OSK. 346/20, and OSK. 353/20).
Vinko Krstanović +3 more
doaj +2 more sources
Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking
Applied SciencesMalt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the ...
Agnieszka Salamon +3 more
doaj +2 more sources
The Pressure of Fusarium Disease and Its Relation with Mycotoxins in The Wheat Grain and Malt [PDF]
Toxins, 2019 Fusarium head blight (FHB) is one of the most destructive wheat fungal diseases, causing yield loss, quality reduction, and accumulation of mycotoxins. The aim of this research was to summarize the occurrence of major Fusarium mycotoxins: deoxynivalenol (
Valentina Spanic +3 more
doaj +4 more sources
Anti-Inflammatory Substances in Wheat Malt Inducing Antisecretory Factor. [PDF]
Plant Foods Hum Nutr, 2019 Extensively malted cereals counteract enterotoxic diarrhea and inflammatory bowel diseases. This effect depends on a protein called antisecretory factor (AF), which is secreted into the blood as a larger complex known as the compleasome. In this study, we identified anti-inflammatory substances in malt and assayed their capacity to induce AF.
Johansson E +3 more
europepmc +4 more sources
Foods, 2022 Unmalted wheat grain and barley malt are the basic materials used in the production of Belgian wheat beers known as Witbier. A change in the ingredients defined in the recipe, by which part of the unmalted wheat is replaced with wheat malt, can ...
Justyna Belcar +3 more
doaj +1 more source