Distinctive modification of malting barley [Hordeum vulgare] ""Sukai Golden""
2001
Sekiwa, T. (Tochigi-ken. Agricultural Experiment Station, Utsunomiya (Japan)) | Ohtsuka, M. | Tsunemi, J. | Kashima, N. | Oda, S.
The effect of malting conditions, particularly moisture content and germination temperature, and temporal shifts during malting, on malt quality of ""Sukai Golden"" were investigated. The increase in the extract and soluble nitrogen for ""Sukai Golden"" approached its maximum rate between 62hr and 86hr after the start of steeping, and those values were higher than for ""Amagi Nijyo"" and ""Houshun"". The degradation rate of 6-glucan for ""Sukai Golden"" was higher than that for ""Amagi Nijyo"" and the same as that for ""Houshun"". Under lower moisture conditions at steeping, a decrease in malt qualities was observed in all cultivars. Specifically, the lower the moisture during steeping, the lower the extract and soluble nitrogen, and the higher the content of wort B-glucan. However, the decrease in malt qualities for ""Sukai Golden"" seemed to be less than that for other cultivars. A reduction in malt qualities was also observed at higher germination temperatures. The decrease in malt quality for ""Sukai Golden"" at high temperatures was equivalent to the other cultivars. Our results indicate that the starch and protein modification of ""Sukai Golden"" was faster and more advanced than that of other cultivars.
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