THE MILLING ENERGY OF MALTED BARLEY AND ITS RELATIONSHIP WITH HOT WATER EXTRACT AND α-AMYLASE ACTIVITY
Year: 1988
Type: article
Abstract: Hot water extract is dependant on endosperm structure and its breakdown during malting. These endosperm characteristics can be rapidly assessed on 5 g samples by measuring the milling energy of malted barley. α-amylase determinations on the resultant flour indicate that good malting barleys have either moderate or high levels of the enzyme. High levels of α-amylase will not confer good malting quality where endosperm modification has proceeded slowly.
Authors: J. S. Swanston, K. Taylor
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $3,450
OpenAlex ID: W1994100307