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Malting of Hulless Barley Cultivars and Glenlea ( T. aestivum ) Utility Wheat
Author(s) -
SINGH T.,
SOSULSKI F. W.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb13397.x
Subject(s) - steeping , cultivar , germination , gibberellic acid , agronomy , food science , chemistry , mathematics , horticulture , biology
Malting of hulless barley cultivar, Scout, and Utility wheat, Glenlea, was compared with the hulled barley, Harrington. Hulless barley showed faster steeping rate than either Harrington or wheat cultivars. Gibberellic acid, applied by steeping in 1 ppm solution, and germination for 2‐8 days significantly increased cr‐amylase activity of Scout and Glenlea cultivars and their extract yields were 46% higher than Harrington malts. The 2‐day Scout malts produced highly viscous extracts. Desirable viscosity ( 5500 cPs ) was obtained from 5‐day malts.