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ENDOSPERM BREAKDOWN IN DECORTICATED BARLEY GRAINS GROWN AT 25°C ON A WET SUBSTRATUM
Author(s) -
Briggs D. E.,
Morrall P.
Publication year - 1984
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.2050-0416.1984.tb04290.x
Subject(s) - endosperm , chemistry , liquefaction , residue (chemistry) , botany , biology , biochemistry , organic chemistry
When decorticated grains are grown at 25°C, in the dark and on a wet substratum the starchy endosperm is progressively dissolved and the residue is surrounded by a fluid filled space. The pattern of endosperm liquefaction is described. Attention is called to the important differences which exist between malted grains and those which have been grown ‘wet and warm’.