Results 41 to 50 of about 3,410 (162)
Malting Quality of Hexaploid Triticale in Comparison with That of Barley, Wheat and Rye.
Japanese Journal of Crop Science, 1991 Malting quality of hexaploid triticale ( × Triticosecale Wittmack) was analysed in comparison with that of barley as a standard, and wheat and rye as parental species, by using the micro-malting method. Triticale malt had higher diastatic power than rye and wheat, and was particularly higher than barley. Malt extract and extract yield of triticale were
LERSRUTAIYOTIN, Rewat +2 more
openaire +2 more sources
Química Nova, 2006 A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented.
Filipe Silva +2 more
doaj +1 more source
Physiological aspects of creating a flour polycomposite mixture for bread
BIO Web of Conferences, 2021 The paper presents the results of research aimed at creating a flour polycomposite mixture for bread with dry milk whey and dry rye fermented malt. Leading manufacturers of flour polycomposite mixtures offer products with similar chemical composition ...
Berezina Natalia +3 more
doaj +1 more source
Evaluation of Antioxidant Activities of Cereals and their Malts
Nova Biotechnologica et Chimica, 2014 The aim of this study was to determine the influence of malting on the antioxidant content in cereals such as wheat (PS Sunanka, Zaira, PS 57/11 and Vanda), oat (Dunajec) and barley (Laudis 550) harvested in 2013.
Ondrejovič Miroslav +4 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai +2 more
wiley +1 more source
The Phenolic Compounds’ Role in Beer from Various Adjuncts
Molecules, 2023 Background: The present article considers the influence of malt with various adjuncts on beer organic compounds and taste profile composition, with more attention paid to the phenol complex change.
Irina N. Gribkova +6 more
doaj +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan +3 more
wiley +1 more source
Environmental Progress &Sustainable Energy, EarlyView.Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian +4 more
wiley +1 more source
Future Postharvest and Food, EarlyView.A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav +3 more
wiley +1 more source
Beverages, 2023 White beers owe their name to their straw yellow colour deriving from the use of unmalted wheat, which also supplies a relatively high protein content causing haze formation.
Antonietta Baiano +6 more
doaj +1 more source