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SOME EFFECTS OF THE USE OF GIBBERELLIC ACID IN MALTING
Author(s) -
MacWilliam I. C.,
Reynolds T.
Publication year - 1966
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.2050-0416.1966.tb02948.x
Subject(s) - steeping , gibberellic acid , chemistry , hydrogen peroxide , aeration , food science , botany , biochemistry , germination , organic chemistry , biology
In a conventional two‐steep process or in a rapid steeping procedure, gibberellic acid at a concentration of 0·5 p.p.m. effected increases in hot water extracts of the resultant malts when it was added in either of the two steeps. A much greater effect was obtained by the addition of the stimulant to the second steep than to the first, or by applying it as a spray after steeping. When it was employed in both steeps the effects produced were cumulative. No advantage accrued if the grain was aerated during steeping in gibberellic acid solution or soaked in hydrogen peroxide solution since higher hot water extracts and more rapid modification were not obtained, and malting losses, largely resulting from additional formation of rootlets, were increased.