Using of gibberellic acid and enzymes in malting of new Novi Sad [Yugoslavia], varieties of barley
1986
Grujic, O. (Tehnolocki fakultet, Novi Sad (Yugoslavia)) | Gacesa, S. | Klasnja, M. | Glavardanov, R.
It has been found out that newly acknowledged winter barley variety "Novosadski 293" is suitable for the production of high-quality malt according to the applied procedures of malting, with significantly shorter process, without the increase of losses and in spite of the higher content of proteins. "Novosadski 301" barley variety has significantly lesser quality for malting than the "Novosadski 293" variety in the same investigated procedure. It has been assumed that with some variations in the malting conditions it is possible to produce malt with better technologic characteristics. In the investigation, malting is carried out with the addition of gibberellic acid or the enzyme (multycarbohydraze for nonstarched polysaccharides).
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