Effect of sample size on the micro‐malting of barley
- 1 July 1984
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 35 (7) , 767-772
- https://doi.org/10.1002/jsfa.2740350713
Abstract
Steep moisture, malt moisture, malt yield, malt extract and extract yield were determined when barley samples in the range 5–100 g were subjected to the same malting procedure. Smaller samples took up more water during steeping, and produced malts with a higher moisture content. This led to a lower malt yield and a higher malt extract and extract yield for small samples. The malt moisture, malt extract and extract yield determinations on 5 g samples were of similar precision to those on 100 g samples, while the steep moisture and malt yield were more variable with the small sample.Keywords
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