The objective of this study was to evaluate the effects of dietary supplementation of barley malt extract and barley malt vinegar on growth performance, jejunal morphology and meat quality of broilers. A total of 600 day-old chicks were allocated to four dietary treatments to evaluate the effect of dietary inclusion of 0.2% barley malt extract alone or along with 0.4 or 0.8% of malt vinegar as ...

in this project, the quantitative and qualitative characteristics of malt obtained from barley, (var. sahra), wheat (var tajan) and triticale, and their admixtured malts were investigated in a completely randomized design with eight treatments to determine the optimal treatment using diastatic power, hot water extract and production of suitable raw materials for the malt beverage and bakery ind...

triticale (x triticosecale wittmack) is a hybrid seed plant result from wheat and secale. this seed has high amylolitic and protelytic activities, introducing it as adjuncts in mashing process. in this study, influence of malting process on physico-chemical properties variety of barley (namely sahra) and triticale and malt quality of them were investigate. malt of barley was selected as referen...

to investigate variation and detect of genomic regions controlling quality and quantity of malt extract in barely, a study was conducted using a set of 72 double haploid barley lines as well as their parents (stepto & morex) at experimental stations of university of mahabad and agricultural research center of mian'doab in rcbd with two replications during cropping season (2011-12). differe...

The article reflects the possibilities of using descriptor-profile method in modeling recipes functional food products taking into account consumer preferences. Preserved foods sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. simulation preferences preserved product was carried out a tasting analysis. There were thirty-two features descriptors identifi...

introduction: low quality and short shelf-life are the most important reasons for bread waste. statistics show that each iranian person consumes about 150 kg bread annually, but the low quality of bread and public discontent, would resultin 30 percent waste of traditional breads. previously barley malt was used as an additive to improve the quality and shelf life of bread (including barbari bre...

During the brewing process, lipid oxidation can lead to undesirable flavours in beer [I]. Naturally occuring phenols in malt (germinated barley) have proven their effectiveness as antioxidants [2]. Ferulic acid (4-hydroxy-3methoxy cinnamic acid) is the most abundant phenolic acid in barley. It acccounts for 0.14% of dry matter in barley grains 131, and it is mainly esterified to arabinofuranosy...

Little is known about the effect of management practices on net global warming potential (GWP) and greenhouse gas intensity (GHGI) that account for all sources and sinks of greenhouse gas (GHG) emissions in dryland cropping systems. The objective of this study was to compare the effect of a combination of tillage, cropping system, and N fertilization on GWP and GHGI under dryland cropping syste...

This study aimed to decrease the cholesterol content of egg yolk of laying hens through inclusion of barley malt rootlets in the diets. Forty-two, 54-week-old, Lohman laying hens were fed for a 12 weeks laying period on 3 iso-caloric and iso-nitrogenous diets contained 0 (control), 25.5 or 51.1g barley malt rootlets/kg. Inclusion of barley malt rootlets at 25.5 or 51.1g/kg diet significantly de...

In this study, the process of vacuum impregnation Kangoo barley grain, at stage soaking, was used in production light malt. The influence on speed water uptake by barley, temperatures 12, 14, 16 and 18 °C, also analyzed. At research, grain soaked to obtain a moisture content approximately 42%. samples for tests were taken every 2 h. intended malt an air–water system kept submerged 6 It then rem...