Malt Milling Energy and Qualitative Parameters of Barley Malt

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F06%3A%230000588" target="_blank" >RIV/60193697:_____/06:#0000588 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Malt Milling Energy and Qualitative Parameters of Barley Malt
Original language description
Barley varieties used for evaluation were obtained from the Central Institute for Supervising and Testing in Agriculture. We tested 2 sets (set A 9 varieties with different malting quality; set B 38 varieties with malting quality). The MME was measured using the method developed in the Research Institute of Malting and Brewing, Prague and compared with other technological characters as Extract, Kolbach index, Relative Extract 45 0C, Diastatic power, Friability, Content of b-glucans in wort, etc.). Statistically significant differences in MME were found among varieties. Statistically significant differences in MME were found among stations. We appeared correlations between MME and Friability (-0,753), Extract (-0,606), b-glucans (0,761).
Czech name
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Czech description
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Project
<a href="/en/project/1M0570" target="_blank" >1M0570: Research Centre for Study of Extract Compounds of Barley and Hop</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2006
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
Proceedings of the 3rd International Congress Flour - Bread '05 and 5th Croatian Congress of Cereal Technologists
ISBN
953-7005-09-7
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Faculty of Food Technology
Place of publication
Osijek
Event location
Opatija
Event date
Oct 26, 2005
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
000240075200033

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