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EFFECT OF GIBBERELLIC ACID ON THE MALTING OF INTACT AND CRUSHED BARLEY
Author(s) -
Sparrow D. H. B.
Publication year - 1965
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.2050-0416.1965.tb02083.x
Subject(s) - gibberellic acid , steeping , endosperm , germination , chemistry , agronomy , moisture , embryo , biology , zoology , food science , biochemistry , organic chemistry , microbiology and biotechnology
The malting behaviour of intact and crushed barley treated with varying concentrations of gibberellic acid (GA 3 ) is compared. With intact grain the influence of applied GA 3 , even at very low concentrations, is detectable at an early stage in the malting process. The contrast between the control and the lowest GA 3 concentrations is reduced as malting proceeds. With crushed grain, there is an initial delay in response to applied GA 3 , but at later stages there is a greater response to concentrations of 0·1 and 1·0 p.p.m. than in intact grain. With crushed grain, embryo activity is retarded, possibly owing to lack of moisture at the start of germination, and it is suggested that modification may occur over a wider area of the endosperm than with intact grain. These two factors are probably responsible for the greater sensitivity of crushed grain to applied GA 3 and the resultant higher extract yields. Practical implications are that steeping time can be reduced by crushing; this would result in a valuable reduction in total processing time.