Sensitivity of the selected malting barley varieties to the degree of steeping

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F15%3A%230001101" target="_blank" >RIV/60193697:_____/15:#0001101 - isvavai.cz</a>

Výsledek na webu

<a href="http://www.kvasnyprumysl.cz/en/journal/2015/10-11/" target="_blank" >http://www.kvasnyprumysl.cz/en/journal/2015/10-11/</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Sensitivity of the selected malting barley varieties to the degree of steeping

Popis výsledku v původním jazyce

The set of 14 spring barley varieties was malted at two different degrees of steeping (42% and 45%) at the end of steeping. The differences between varieties were highlighted by decreasing the degree of steeping by 3 %. Extract content in the experimental set of varieties was not affected by the lower degree of steeping while most of the other studied technological traits were markedly affected by the lower degree of steeping. The decrease in the degree of steeping in the experimental set of the varieties led to the decrease in relative extract at 45 °C by 4.4%, Kolbach index by 3.2%, apparent final attenuation by 0.8%. The level of cytolytic modification was most affected by a lower degree of steeping. Degradation of the cell walls declined on average by 11.0% and β-glucan content in sweet wort increased on average by 211 mg/l. With one exception, all varieties got significantly beyond the acceptable levels of β-glucan content in sweet wort.

Název v anglickém jazyce

Sensitivity of the selected malting barley varieties to the degree of steeping

Popis výsledku anglicky

The set of 14 spring barley varieties was malted at two different degrees of steeping (42% and 45%) at the end of steeping. The differences between varieties were highlighted by decreasing the degree of steeping by 3 %. Extract content in the experimental set of varieties was not affected by the lower degree of steeping while most of the other studied technological traits were markedly affected by the lower degree of steeping. The decrease in the degree of steeping in the experimental set of the varieties led to the decrease in relative extract at 45 °C by 4.4%, Kolbach index by 3.2%, apparent final attenuation by 0.8%. The level of cytolytic modification was most affected by a lower degree of steeping. Degradation of the cell walls declined on average by 11.0% and β-glucan content in sweet wort increased on average by 211 mg/l. With one exception, all varieties got significantly beyond the acceptable levels of β-glucan content in sweet wort.

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/QJ1310091" target="_blank" >QJ1310091: Sladovnický ječmen pro</a><br>

Návaznosti

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

Rok uplatnění

2015

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

61

Číslo periodika v rámci svazku

10-11

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

288-295

Kód UT WoS článku

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EID výsledku v databázi Scopus

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