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Kaffircorn malting and brewing studies. VII. —Changes in the carbohydrates of kaffircorn during malting
Author(s) -
von Holdt M. M.,
Brand J. C.
Publication year - 1960
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740110809
Subject(s) - maltose , brewing , fructose , sucrose , starch , food science , chemistry , carbohydrate , germination , sugar , botany , biology , biochemistry , fermentation
Abstract The sugars present in the kafficorn grain and malt have been identified: glucose, fructose and sucrose are present in the grain, while the malt contains also maltose and lower maltose oligosaccharides. Data are given for the changes occurring in the content of these sugars and starch during germination of the kaffircorn and drying of the malt at 50°.