THE MILLING ENERGY OF MALTED BARLEY AND ITS RELATIONSHIP WITH HOT WATER EXTRACT AND α-AMYLASE ACTIVITY
Open Access
- 6 May 1988
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 94 (3) , 143-146
- https://doi.org/10.1002/j.2050-0416.1988.tb04571.x
Abstract
Hot water extract is dependant on endosperm structure and its breakdown during malting. These endosperm characteristics can be rapidly assessed on 5 g samples by measuring the milling energy of malted barley. α-amylase determinations on the resultant flour indicate that good malting barleys have either moderate or high levels of the enzyme. High levels of α-amylase will not confer good malting quality where endosperm modification has proceeded slowly.Keywords
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