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THE MILLING ENERGY OF MALTED BARLEY AND ITS RELATIONSHIP WITH HOT WATER EXTRACT AND α‐AMYLASE ACTIVITY
Author(s) -
Swanston J. S.,
Taylor K.
Publication year - 1988
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.2050-0416.1988.tb04571.x
Subject(s) - endosperm , amylase , food science , chemistry , enzyme , agronomy , botany , biology , biochemistry
Hot water extract is dependant on endosperm structure and its breakdown during malting. These endosperm characteristics can be rapidly assessed on 5 g samples by measuring the milling energy of malted barley. α‐amylase determinations on the resultant flour indicate that good malting barleys have either moderate or high levels of the enzyme. High levels of α‐amylase will not confer good malting quality where endosperm modification has proceeded slowly.