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PREDICTION OF THE MALTING QUALITY OF BARLEY BY A MODIFIED ZELENY SEDIMENTATION TEST
Author(s) -
Reeves S. G.,
Baxter E. D.,
Martin H. L.,
Wainwright T.
Publication year - 1979
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.2050-0416.1979.tb06844.x
Subject(s) - sedimentation , quality (philosophy) , test (biology) , mathematics , agricultural engineering , biology , botany , engineering , paleontology , sediment , philosophy , epistemology
The Zeleny sedimentation test, developed to predict the bread‐making quality of wheat flour, has been modified to predict the malting potential of barley samples. The test appears promising for the evaluation of malting potential of unknown varieties.