Affecting the Malting Barley Quality by Long-Term Storage.

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A_____%2F01%3A22700031" target="_blank" >RIV/62156489:_____/01:22700031 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Affecting the Malting Barley Quality by Long-Term Storage.
Original language description
Long-term storage of qualitative batches of malting barley for gradual consumption is one of possibilities how to ensure the uniform quality of grain for storage. Changes were recorded in samples of long-term stored malting barley varieties Akcent, Kompakt, Krona, Olbram and Rubín by means of parameters of produced malt (extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, ?-glucan content in malt extract, protein content in malt) in regular intervals for two years. At the beginning of the storage period, the malting barley was subjected to controlled ventilation and then the malting barley grain was stored without any active ventilation. It follows from the analysis that the long-term storage results particularly in the decreased activity of amylolytic and cytolytic enzymes, which results in the deterioration of malt extract quality.
Czech name
—
Czech description
—

Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
—

Publication year
2001
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)