The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F11%3A%230000595" target="_blank" >RIV/60193697:_____/11:#0000595 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/cz/journal/2011/7-8/" target="_blank" >http://www.kvasnyprumysl.cz/cz/journal/2011/7-8/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates

Popis výsledku v původním jazyce

Malt from the varieties Bojos and Sebastian was prepared using three different methods: classical (3 days steeping, 3 days germination, degree of steeping 45.5 %), with shortened malting time (2 days steeping) and with a higher degree of steeping (47.5 %). Basic technological parameters were determined in the malts. The HPLC method with a refractometric detection was used for the determination of dextrins with DP 3-7 in sweet and hopped wort and green beer made from these malts. In both the varieties, trisaccharide content in sweet and hopped wort and green beer was the highest in the variant with a higher degree of steeping. In both varieties the shortened malting method resulted in increased content of unfermentable dextrins (DP 4?7) most in green beer and the variety Bojos had can by one third higher dextrin content compared to Sebastian. Dextrin (DP 4?7) content in sweet and hopped wort and green beer was significantly affected by the barley variety while the effect of malting meth

Název v anglickém jazyce

The Effect of Malting Conditions on Dextrin Contents in Beer Production Intermediates

Popis výsledku anglicky

Malt from the varieties Bojos and Sebastian was prepared using three different methods: classical (3 days steeping, 3 days germination, degree of steeping 45.5 %), with shortened malting time (2 days steeping) and with a higher degree of steeping (47.5 %). Basic technological parameters were determined in the malts. The HPLC method with a refractometric detection was used for the determination of dextrins with DP 3-7 in sweet and hopped wort and green beer made from these malts. In both the varieties, trisaccharide content in sweet and hopped wort and green beer was the highest in the variant with a higher degree of steeping. In both varieties the shortened malting method resulted in increased content of unfermentable dextrins (DP 4?7) most in green beer and the variety Bojos had can by one third higher dextrin content compared to Sebastian. Dextrin (DP 4?7) content in sweet and hopped wort and green beer was significantly affected by the barley variety while the effect of malting meth

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/2B06037" target="_blank" >2B06037: Vývoj nových metod charakterizace zbytkového extraktu, které umožní identifikovat a hodnotit složení dextrinů typických pro české pivo.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

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

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

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Svazek periodika

57

Číslo periodika v rámci svazku

7

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

7

Strana od-do

253-259

Kód UT WoS článku

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EID výsledku v databázi Scopus

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