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Kaffircorn malting and brewing studies. XI. —Effect of malting conditions on the diastatic power of kaffircorn malt
Author(s) -
Novellie L.
Publication year - 1962
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.2740130210
Subject(s) - steeping , brewing , germination , sorghum , chemistry , moisture , food science , water content , mathematics , horticulture , agronomy , biology , fermentation , engineering , geotechnical engineering , organic chemistry
For optimum development of diastatic power in kaffircorn (sorghum), high temperatures (25‐30°) and high moisture content are needed during germination. Unlike barley, kaffircorn cannot be malted at a fixed level of moisture content determined by the steeping procedure.
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