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Kaffircorn malting and brewing studies. XII. —Effect of malting conditions on malting losses and total amylase activity
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.2740130211
Subject(s) - brewing , amylase , moisture , chemistry , food science , horticulture , agronomy , biology , enzyme , biochemistry , fermentation , organic chemistry
The losses sustained in malting Kaffircorn are much higher than those in barley malting, and are greatly increased at high moisture levels. A true increase in amylase activity results from increasing the moisture content during malting; the rise in diastatic power in the later stages of malting is not therefore due to high malting losses.