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THE EFFECTS OF DIFFERENT STEEPING REGIMES ON WATER UPTAKE, GERMINATION RATE, MILLING ENERGY AND HOT WATER EXTRACT
Author(s) -
SWANSTON J. S.,
TAYLOR K.
Publication year - 1990
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.2050-0416.1990.tb01009.x
Subject(s) - steeping , germination , cultivar , agronomy , moisture , water content , horticulture , chemistry , biology , food science , geotechnical engineering , organic chemistry , engineering
Five spring cultivars and one winter barley cultivar have been assessed for aspects of malting quality following four different steeping regimes. There were significant effects of cultivar and steeping regime for all characters and cultivar X steeping regime interaction for germination rate and hot water extract. Moisture content after steep was the best guide to the optimum steeping regime. Malting quality was best predicted, in genotypes which germinated rapidly, by determining grain hardness following steeping and 24 hrs germination.