The effect of acidic steeping on malt technological parameters.

Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested ... Ausführliche Beschreibung

1. Person: Lukáš JELÍNEK verfasserin
Weitere Personen: Anton KARACHEVTSEV verfasserin; Marcel KARABÍN verfasserin; Blanka KOTLÍKOVÁ verfasserin; Pavel DOSTÁLEK verfasserin
Quelle: In (01.10.2013)
Format: Online-Artikel
Sprache: Czech
English
Veröffentlicht: 2013
Beschreibung: Online-Ressource
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  Creative Commons License Source: Directory of Open Access Journals (DOAJ).
Zusammenfassung: Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i. e. extract, enzymatic activity, color and pH of congress wort were analyzed . Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts .Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague . Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i. e. extract, enzymatic activity, color and pH of congress wort were analyzed. Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts.

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