RE-APPRAISAL OF THE USEFULNESS OF WARM-WATER STEEPING IN MALTING IN THE LIGHT OF THE EFFECT OF GIBBERELLIC ACID
Open Access
- 6 May 1964
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 70 (3) , 221-225
- https://doi.org/10.1002/j.2050-0416.1964.tb01984.x
Abstract
A method of malting is described in which warm water is utilized to restrict growth, and gibberellic acid is employed to promote modification. In comparison with conventional malting processes, it allows appreciable reductions to be made both in the duration of steeping and in the overall time of malting; moreover, it gives a substantially improved yield of malt.Keywords
This publication has 3 references indexed in Scilit:
- Gibberellic Acid and the Malting of Embryo-less BarleyNature, 1962
- Physiological effects of gibberellic acid. III. Observations on its mode of action on barley endospermPlant Physiology, 1961
- The influence of temperature on the absorption of water by seeds of hordeum vulgare in relation to the temperature coefficient of chemical changeProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1912