Relationship between grain milling energy and malting quality of barley

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F08%3A%230000406" target="_blank" >RIV/60193697:_____/08:#0000406 - isvavai.cz</a>

Alternative codes found

RIV/62156489:43210/08:00118252

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Relationship between grain milling energy and malting quality of barley

Original language description

The study presents results of the research on the use of barley caryopses hardness for description and prediction of the malting quality. The content of protein, starch and non-starch polysaccharides was assessed in all grain samples. Grain hardness wasdetermined using a modified grain GME. Subsequently, the samples were micromalted, and the selected quality parameters were established. Statistically significant differences in the level of hardness between the varieties were found. However, the effectof locality and growing year was not proven. Share of a variety in the total variability of hardness reached nearly 47%. Correlations between the level of hardness and the selected quality parameters of barley and malt were calculated. Hardness values, such as the correlations with the malt extract, the Kolbach index, friability, ? -glucan content in wort, ? -glucan content in grain and malting quality index (MQI) were established.

Czech name

Vztah mezi mlecí energií zrna a sladovnickou kvalitou ječmene

Czech description

Práce uvádí výsledky výzkumu použití tvrdosti zrna ječmene pro popis a predikci sladovnické kvality. Tvrdost zrna byla stanovena pomocí modifikované metody GME. Zároveň byly vzorky mikrosladovány a byly stanoveny vybrané kvalitativní parametry. Byl zjištěn statisticky průkazný vliv odrůdy na tvrdost zrna. Vliv lokality ani ročníku nebyl prokázán. Podíl odrůdy na celkové variabilitě činil téměř 47 %. Byly vypočteny korelační koeficienty mezi tvrdostí a vybranými kvalitativními parametry zrna a sladu. Tvrdost zrna korelovala s extraktem, Kolbachovým číslem, friabilitou, obsahem ? ?glukanů ve sladině, obsahem ? ?glukanů v zrnu a ukazatelem sladovnické jakosti (USJ).

Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

GM - Food industry

OECD FORD branch

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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)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2008

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Cereal Research Communications

ISSN

0133-3720

e-ISSN

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Volume of the periodical

36

Issue of the periodical within the volume

1

Country of publishing house

HU - HUNGARY

Number of pages

9

Pages from-to

97-105

UT code for WoS article

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EID of the result in the Scopus database

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