Premium
THE EFFECT OF MOISTURE AND NITROGEN LEVELS ON MILLING ENERGY OF BARLEY
Author(s) -
Cowe I. A.,
Cuthbertson D. C.,
Swanston J. S.
Publication year - 1989
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.2050-0416.1989.tb04649.x
Subject(s) - moisture , nitrogen , water content , agronomy , spring (device) , cultivar , range (aeronautics) , materials science , environmental science , chemistry , composite material , biology , geology , mechanical engineering , geotechnical engineering , organic chemistry , engineering
Milling energy values of both spring and winter cultivars of barley are shown to be highly influenced by moisture content of samples. Within the range 10 to 18% moisture, the relationship between milling energy and moisture content was linear. For spring barley, milling energy values could be adjusted to a common moisture content of 12% using a correction factor of 25 Joules for each percent moisture. Nitrogen content of malting samples correlated poorly, although still at a significant level, with milling energy and considerable variation in grain hardness could be observed at any nitrogen level considered suitable for malting.