The influence of barley origin and malting technology on ferulic acid content in barley and malt
2010
Mikyska, A.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Prokes, J.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Belakova, S.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Skach, J.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic) | Haskova, D.,Vyzkumny Ustav Pivovarsky a Sladarsky, Prague (Czech Republic)
The effect of variety, year, locality and malting technology on the concentration of ferulic acid in barley seeds and malt was evaluated in 15 malting barley varieties during six years. The concentration of free ferulic acid in laboratory wort depended on barley variety, year and locality. The level of free ferulic acid present in malt and the amount of ferulic acid released by mashing depended mainly on barley variety. Similarly, the concentration of total ferulic acid in barley and the concentration of free ferulic acid in wort was influenced by the variety. The concentration of free ferulic acid in wort was significantly influenced by malting technology. Higher steeping degree, higher germination temperature and time led to higher free ferulic acid levels.
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