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

Kód výsledku v 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>

Výsledek na webu

<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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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

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

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

N - Vyzkumna aktivita podporovana z neverejnych zdroju

Rok uplatnění

2014

Kód důvěrnosti údajů

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

Název periodika

Journal of Microbiology, Biotechnology and Food Sciences

ISSN

1338-5178

e-ISSN

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Svazek periodika

3

Číslo periodika v rámci svazku

(special issue 3)

Stát vydavatele periodika

SK - Slovenská republika

Počet stran výsledku

4

Strana od-do

206-209

Kód UT WoS článku

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EID výsledku v databázi Scopus

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