The effect of technological characters of barley grain on malt quality

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F13%3A%230000817" target="_blank" >RIV/60193697:_____/13:#0000817 - isvavai.cz</a>
Result on the web
<a href="http://kvasnyprumysl.cz/en/journal/2013/10-11" target="_blank" >http://kvasnyprumysl.cz/en/journal/2013/10-11</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of technological characters of barley grain on malt quality
Original language description
The study evaluated 572 samples of barley grain from harvest years 2010, 2011 and 2012. Six technological parameters of barley were determined: volume weight, thousand grain weight, sensitivity to water, germination capacity and content of nitrogenous substances in barley. The micromalting test was conducted and 13 technological parameters were assessed in the produced malt: water contents after the first and second steeping, malt yield, extract, relative extract at 45 °C, wort color, diastatic power, friability, beta-glucan content in wort, content of nitrogenous substances in malt, soluble nitrogenous substances, Kolbach index and apparent final attenuation. The correlation coefficients were determined between the studied barley and malt parameters.The highest extent of the correlation was found between the content of nitrogenous substances in barley and extract (-0.72), friability (-0.37), apparent final attenuation (-0.35) and also between starch content and extract (0.66), Kolbac
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
CB - Analytical chemistry, separation
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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