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THE USE OF HIGH AMYLOSE BARLEY FOR THE PRODUCTION OF WHISKY MALT
Author(s) -
Ellis R. P.
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.tb03771.x
Subject(s) - amylose , production (economics) , food science , chemistry , starch , economics , macroeconomics
High amylose barley starch is not readily degraded by barley amylases and does not give worts of increased fermentability. There is no reason to use high amylose barley either for malting or for animal feeding.