Vztah mezi mlecí energií zrna a sladovnickou kvalitou ječmene

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/62156489:43210/08:00118252

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Relationship between grain milling energy and malting quality of barley

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Relationship between grain milling energy and malting quality of barley

Popis výsledku anglicky

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.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/1M0570" target="_blank" >1M0570: Výzkumné centrum pro studium obsahových látek ječmene a chmele</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2008

Kód důvěrnosti údajů

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

Název periodika

Cereal Research Communications

ISSN

0133-3720

e-ISSN

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Svazek periodika

36

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

HU - Maďarsko

Počet stran výsledku

9

Strana od-do

97-105

Kód UT WoS článku

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EID výsledku v databázi Scopus

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