NOTE ON THE MALTING QUALITY OF PEELED BARLEY*
Open Access
- 2 January 1959
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 65 (1) , 31-33
- https://doi.org/10.1002/j.2050-0416.1959.tb01423.x
Abstract
Laboratory malting tests showed that peeled kernels exhibited low germination percentage and abnormal growth. Modification during malting was poor for the peeled kernels, extract yield and enzymatic activity per kernel were reduced, and the general quality of malt and of extract was lowered. In the finished malts, the peeled kernels had an unattractive appearance which was due to mould infection. Mucor was the most prevalent type, and would be expected to carry undesirable products into the brewhouse. These results confirm the objections of the malting and brewing industry to peeled barley.Keywords
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