COMBINED ACIDULATION AND GIBBERELLIC ACID TREATMENT IN THE ACCELERATED MALTING OF ABRADED BARLEY*
Open Access
- 2 January 1972
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 78 (1) , 81-83
- https://doi.org/10.1002/j.2050-0416.1972.tb03434.x
Abstract
Pilot-scale malting trials show that when slight acidulation of the steeping water is combined with a high level of gibberellic acid, abraded barley produces a full extract in only 72 h. Acidulation also inhibits growth of the rootlets, curbing malting loss, in addition to encouraging higher levels of total soluble nitrogen.Keywords
This publication has 2 references indexed in Scilit:
- MALTING AND BREWING PROPERTIES OF ABRADED BARLEY*Journal of the Institute of Brewing, 1970
- INCREASED ENDOSPERM MODIFICATION OF ABRADED BARLEY GRAIN AFTER GIBBERELLIC ACID TREATMENT*Journal of the Institute of Brewing, 1969