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THE USE OF MILLING ENERGY TO PREDICT INCREASES IN HOT WATER EXTRACT IN RESPONSE TO THE ADDITION OF GIBBERELLIC ACID DURING STEEPING
Author(s) -
Swanston J. S.
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.tb01029.x
Subject(s) - steeping , germination , gibberellic acid , cultivar , limiting , chemistry , agronomy , biology , horticulture , food science , mechanical engineering , engineering
Addition of gibberellic acid at 2 ppm during steeping of six spring barley cultivars was found to enhance both hot water extract and loss of grain hardness, as measured by malt milling energy. The rate of water uptake and percentage germination after 24 hrs were unaffected, greatly limiting their usefulness in predicting extract. Milling energy after 24 hrs germination correlated extremely well with extract after both 4 and 5 days germination, in five of the cultivars, so constitutes a very useful screening system in most instances. Extending the germination period may be necessary, however, to select progeny of parents with very hard endosperms but with the potential to modify extensviely during malting.