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COMBINED ACIDULATION AND GIBBERELLIC ACID TREATMENT IN THE ACCELERATED MALTING OF ABRADED BARLEY *
Author(s) -
Palmer G. H.,
Barrett J.,
Kirsop B. H.
Publication year - 1972
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.2050-0416.1972.tb03434.x
Subject(s) - gibberellic acid , steeping , chemistry , agronomy , botany , food science , biology , germination
Pilot‐scale malting trials show that when slight acidulation of the steeping water is combined with a high level of gibberellic acid, abraded barley produces a full extract in only 72 h. Acidulation also inhibits growth of the rootlets, curbing malting loss, in addition to encouraging higher levels of total soluble nitrogen.