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A RAPID TEST FOR THE PREDICTION OF MALTING QUALITY OF BARLEY
Author(s) -
Allison M. J.,
Cowe I.,
McHale R.
Publication year - 1976
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.2050-0416.1976.tb03743.x
Subject(s) - quality (philosophy) , grinding , test weight , mathematics , microbiology and biotechnology , statistics , food science , agronomy , biology , engineering , physics , cultivar , mechanical engineering , quantum mechanics
A grinding energy method developed for the prediction of the nutritional value of grass was adapted and used to differentiate barleys of good malting quality from those difficult to malt. This is a very rapid test (a few minutes per sample) and could be used as an initial step in screening for malting quality.