MALTING AND BREWING PROPERTIES OF ABRADED BARLEY*
Open Access
- 2 January 1970
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 76 (1) , 65-68
- https://doi.org/10.1002/j.2050-0416.1970.tb03263.x
Abstract
Pilot scale malting trials confirmed earlier observations that, after gibberellic acid treatment, grain in which the pericarp had been scarified to a small degree malted at a faster rate than the control, which had also been treated with gibberellic acid. The hot water extracts of the abraded grains were correspondingly higher than those of the control while the total processing time was reduced by more than 25%. Abraded malts cured more rapidly than normal gibberellic acid-treated malts and gave worts of higher fermentability, nitrogen content and amino acid content. Beers of good quality were produced from abraded grain.Keywords
This publication has 1 reference indexed in Scilit:
- RECOMMENDED METHODS OF ANALYSIS OF BARLEY, MALT AND ADJUNCTSJournal of the Institute of Brewing, 1961