Progress in breeding of spring barley for malting quality in the Breeding Station Hrubcice

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000052" target="_blank" >RIV/60193697:_____/17:N0000052 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/03/04.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/03/04.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201715" target="_blank" >10.18832/kp201715</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Progress in breeding of spring barley for malting quality in the Breeding Station Hrubcice

Popis výsledku v původním jazyce

The study assesses the quality of spring barley malting varieties bred in the Breeding Station in Hrubčice. After 60 years of breeding, extract content, the level of relative extract at 45 °C, and Kolbach index increased by 2.2, 2.4, and 4.2 percentage points respectively. Diastatic power increased by 60.6 WK units. Wort quality improved by 2.8 percentage points and the friability level by 6.8 percentage points; β-glucan content in wort reduced by 23.0 mg/l but this was not statistically signifi cant. The varieties contributed to the improvement of extract content in wort from 12.34%, to the level of relative extract at 45 °C from 4.84% and Kolbach index from 2.35%.The value of diastatic power was affected by the variety from 23.44% and wort quality from 11.25%. The degradation of cell walls was affected by the variety from 11.42% while β-glucan content from 6.36%.

Název v anglickém jazyce

Progress in breeding of spring barley for malting quality in the Breeding Station Hrubcice

Popis výsledku anglicky

The study assesses the quality of spring barley malting varieties bred in the Breeding Station in Hrubčice. After 60 years of breeding, extract content, the level of relative extract at 45 °C, and Kolbach index increased by 2.2, 2.4, and 4.2 percentage points respectively. Diastatic power increased by 60.6 WK units. Wort quality improved by 2.8 percentage points and the friability level by 6.8 percentage points; β-glucan content in wort reduced by 23.0 mg/l but this was not statistically signifi cant. The varieties contributed to the improvement of extract content in wort from 12.34%, to the level of relative extract at 45 °C from 4.84% and Kolbach index from 2.35%.The value of diastatic power was affected by the variety from 23.44% and wort quality from 11.25%. The degradation of cell walls was affected by the variety from 11.42% while β-glucan content from 6.36%.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

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OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

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

2017

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

2570-8619

Svazek periodika

63

Číslo periodika v rámci svazku

3

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

8

Strana od-do

126–133

Kód UT WoS článku

000430984600004

EID výsledku v databázi Scopus

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