The effect of barley grain malting time modification on selected properties of worts obtained with maize addition
2007
Zembold-Gula, A. | Blazewicz, J.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa
The purpose of the research was to determine the influence of cultivar, malting time and thickness of brewing barley grains on selected properties of laboratory worts, which were obtained from 4-, 5- and 6-day malts of the Pilzen type with maize grits addition. It was stated than cultivar have significant effect on majority properties of worts. The addition of 20 percent of maize grits caused an increase in mash extractivity and worts viscosity, and also a decrease in colour intensity, degree of apparent final attenuation and content of total soluble nitrogen and free amino nitrogen. Worts obtained from malts, which were produced from barley grains of differential thickness, were differed as regards only colour intensity. 5-days malting time of brewing barley grain was contributed to the best technological parameters of worts, in comparison to 4- and 6-days malting time
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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