The malt extract, relative extract and diastatic power as a varietal characteristic of malting barley

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F14%3A%230000971" target="_blank" >RIV/60193697:_____/14:#0000971 - isvavai.cz</a>
Result on the web
<a href="http://www.jmbfs.org/wp-content/uploads/2014/01/58_jmbfs_drab_2014_fs.pdf" target="_blank" >http://www.jmbfs.org/wp-content/uploads/2014/01/58_jmbfs_drab_2014_fs.pdf</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The malt extract, relative extract and diastatic power as a varietal characteristic of malting barley
Original language description
Malting quality of barley depends on genetic and agro-ekological factors. Chemical composition of malting barley and its technological parameters are very important for malting and brewing, due to this fact the quality of barley must be strictly evaluated. The aim of this work was to evaluate the influence of variety, locality and year of production on the 5 technological parameters of malt: extract, relative extract at 45 °C, Kolbach index, diastatic power and friability. It was found out that the barley variety significantly influenced the following parameters: extract, relative extract and diastatic power. The growing locality weakly influenced qualitative parameters i.e. Kolbach index and relative extract at 45°C. The study confirmed the most significant impact of the year on the Kolbach index and friability.
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
GM - Food industry
OECD FORD branch
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Publication year
2014
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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