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STUDIES IN BARLEY AND MALT XIV. EFFECTS OF RESTRICTING GROWTH ON THE BEHAVIOUR OF BARLEY DURING MALTING
Author(s) -
Kirsop B. H.,
Pollock J. R. A.
Publication year - 1959
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1959.tb01455.x
Subject(s) - phthalide , coumarin , germination , chemistry , agronomy , botany , biology , organic chemistry
When coumarin is present in the water in which barley is soaked prior to germination, the subsequent development of roots is markedly inhibited though many of the other changes which take place during malting, including those involved in modification, occur to at least the normal extent. Phthalide exerts similar effects, but substituted coumarins or analogous compounds show little or no activity of this type.