COMPARTMENT MALTING

Influence of Malting on Sorghum Protein Quality

The microbiology of malting and brewing.

Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globall...

Simulation of yield and quality of malting barley

A computer simulation model was developed to determine the likely response of grain yield and quality of malting barley crops to differing availability of water or nitrogen (N) and differing soil and climatic conditions. The model was validated for New Zealand conditions by comparing the results of model simulations with data from malting barley crops grown in the Manawatu. Simulations were the...

Optimization of Enzymatic Activities in Malting of Oat

Malting is usually carried out on intact barley seed, while hull is still attached to it. In this study, oat grain with and without hull was subjected to controlled germination to optimize its enzymes activity, in such a way that lipase has the lowest and αamylase and proteinase the highest activities. Since pH has a great impact on the activity of the enzymes, the pH of germination media was s...

Genetic diversity for quantitatively inherited agronomic and malting quality traits

a Department of Crop and Soil Science, Oregon State University, Corvallis, OR, 97331, USA b Cereal Crops Research Unit, USDA-ARS, 501 Walnut St., Madison, WI 53705, USA c Department of Agronomy, University of Wisconsin, Madison, WI 53706, USA d Department of Plant Science, McGill University, Ste Anne de Bellevue, QC H9X 3V9 Canada e Research Institute for Bioresources, Okayama University, Kuras...