Study on green malts mixing of Golestan province cereal resources to produce desirable materials for baking and non-alcoholic malt beverage industries.
2009
Qods Vali, A`li Reza | Yaqbani, Mas`ud | Tabarsa, Rahim
In this project, the malts quantitative and qualitative characteristics (hot water extract, cold water extract, diastatic power, total and soluble protein, nitrogen modification index, colour and â-glucanase activity) obtained from cereals of barley var. Sahra, wheat var Tajan and Triticale, and their admixtured malts were investigated in Completely Randomized Design (CRD) with 8 treatment in order to determination of optimal treatment due to their diastatic power and hot water extract and production of suitable raw materials for malt beverages and bakery industries. Triticale and barley malts had maximum and minimum Kolbach index (p 0.05), respectively. Malts obtained from Triticale and admixture of barley-Triticale (90:10) malts, and barley-wheat (90:10) malt had maximum and minimum (p 0.05) hot water extract, respectively. Malts obtained from admixture of barley-wheat-Triticale (80:10:10) malts and mix of barley-wheat (90:10) malts had maximum and minimum (p 0.05) diastativ power, respectively. Results showed that addition of Triticale malt (10%) only, and both Tritivale and wheat (each one 10%) malts lead to production of suitable raw materials for malt beverages and bakery industries, respectively.
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