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EFFECT OF ALKALINE STEEPING ON WATER UPTAKE AND MALT QUALITY IN SORGHUM
Author(s) -
Dewar J.,
Orovan E.,
Taylor J. R. N.
Publication year - 1997
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.2050-0416.1997.tb00957.x
Subject(s) - steeping , tannin , sorghum , chemistry , alkali metal , food science , agronomy , organic chemistry , biology
Condensed tannin‐free and high‐tannin sorghum grain were steeped in dilute alkali and the effects on water uptake during steeping and final malt quality were determined. With the condensed tannin‐free sorghum, steeping in dilute alkali led to increased water uptake during steeping and an improvement in malt quality in terms of diastatic power and free amino nitrogen. These effects are presumed to be due to the alkali opening up the pericarp cell wall structure of the grain, allowing more rapid water uptake. Best results were obtained by application of alkali early in steeping, presumably because the grain is less susceptible to alkali toxicity than later in steeping. Steeping high‐tannin sorghum in dilute alkali did not improve malt quality. This appeared to be because water uptake was not increased to the same extent as with condensed tannin‐free sorghum, as the alkali reacted with the tannins .