Results 81 to 90 of about 3,410 (162)

Malting of preharvest sprouted wheat

Revista Ciência Agronômica, 2019
Pre-harvest sprouting is one of the most important problems of the wheat crop and it is necessary to find alternative uses for the grain because millers reject the damaged wheat.
Paulo de Tarso Carvalho, Adelaide Del Pino Beléia   +1 more
doaj   +1 more source

Quality changes and flavor analysis of barley craft beer during low-temperature fermentation process based on stage-controlled temperature [PDF]

Zhongguo niangzao
To improve the quality and flavor characteristics of craft beer, barley craft beer was brewed with stage-controlled temperature process using barley malt as the main raw material, wheat malt and caramel malt as the auxiliary materials. The changes in the
YANG Yatao, HU Yanling, YUAN Jiaman, DAI Xiaotong, DENG Chujin, LIAO Yan, DU Hui, MA Donglin
doaj   +1 more source

Nutritional, Functional, and Microbial Quality of Wheat Biscuits Enriched With Malted Pearl Millet and Orange Peel Flours

Food Science & Nutrition
ABSTRACT In this study, composite biscuits were produced by combining wheat flour (WF) with different proportions of malted pearl millet (MPM) flour (8%, 16%, 24%, and 32%) and orange peel (OP) flour (2%, 4%, 6%, and 8%), using 100% WF as a control.
Shonisani Eugenia Ramashia, Matimu Delicate Ntsanwisi, Oluwatoyin Oladayo Onipe, Mpho Edward Mashau, Gbeminiyi Olamiti   +4 more
openaire   +2 more sources

Importance and breeding of barley and oats [PDF]

Ratarstvo i Povrtarstvo, 2010
The poor competitive position of barley and oats in relation to maize and wheat is the main reason behind the decreasing acreages planted under these two crops. In Serbia, the reduced areas in barley and oats are primarily a result of decreased livestock
Pržulj Novo, Momčilović Vojislava, Nožinić Miloš, Jestrović Zorica, Pavlović Milanko, Orbović Branka   +5 more
doaj  

Comparison of the Degree of Proteolytic Modification in Wheat Malts Obtained from Wheat Grain Produced at Different Nitrogen Fertilization Rates

Applied Sciences
The degree of proteolytic modification in wheat malts significantly affects their quality, determining their suitability for use in brewing. Nitrogen fertilization at doses of 60 and 80 kg N·ha−1 applied during 3-year field experiments had a positive ...
Justyna Belcar, Józef Gorzelany
doaj   +1 more source

Сохранение посевных качеств зерна пшеницы озимой, выращенного при разных системах земледелия и предшественниках

Agricultural Science, 2013
The paper presents the results of studying the dynamics of seed quality parameters (germination energy and seed germinability) during the storage of wheat (variety Polesskaya 90), cultivated after perennial grasses, peas and maize for silage, under ...
ЯЩУК Н. , БУРЛАК И.
doaj  

Characteristics of Selected Bioactive Compounds and Malting Parameters of Hemp (Cannabis sativa L.) Seeds and Malt

Molecules
Hemp (Cannabis sativa L.) seeds are an interesting raw material for malting regarding its relatively high bioactive compounds concentration and proven advantageous properties in different food products and dietary supplements.
Marek Zdaniewicz, Robert Duliński, Krystyna Żuk-Gołaszewska, Tomasz Tarko   +3 more
doaj   +1 more source

Optimization of malted cowpea compositions and extrusion parameters for best quality Ethiopian emmer wheat-based snack food

Discover Food
AbstractChildhood malnutrition is a major concern in developing countries, particularly in Ethiopia. This study aims to address this problem by assessing the nutritional properties of snacks made from locally available raw materials. The study used a twin-screw extruder machine to study the effects of different processing conditions (barrel ...
Desye Alemu Teferi, Neela Satheesh, Messenbet Geremew Kassa, Mikru Tesfa Belachew   +3 more
openaire   +2 more sources

Impact ofFusariuminfection and fungicide treatment on wheat malt wort quality [PDF]

Journal of the Institute of Brewing, 2018
Kristina Mastanjević, Vinko Krstanović, Jasmina Lukinac, Krešimir Mastanjević   +3 more
openaire   +1 more source

Research Progress on Raw Materials, Adjuncts, and Flavor Formation in Craft Beer. [PDF]

Foods
Xu Y, Zhao X, Zhang Y, Ren H, Zhang L, Yi J, Cao X, Li Q.   +7 more
europepmc   +1 more source