Relationship Between Grain Milling Energy and Malting Quality of Barley

被引：0
作者：
K. Vejražka
V. Psota
J. Ehrenbergerova
P. Hrstkova
机构：
[1] Mendel University of Agriculture and Forestry,Department of Plant Production, Breeding and Plant Medicine
[2] Malting Institute,undefined
[3] Research Institute of Brewing and Malting,undefined
[4] Plc.,undefined
[5] Research Institute for Fodder Crops,undefined
[6] Ltd. Troubsko,undefined
来源：
Cereal Research Communications | 2008年 / 36卷
关键词：
barley; grain; malting quality; hardness; milling energy; -glucans;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
The study presents results of the research on the use of barley caryopses hardness for description and prediction of the malting quality. In 2001–2003, twelve barley varieties from three localities were analyzed. The content of protein, starch and non-starch polysaccharides was assessed in all grain samples. Grain hardness was determined using a modified grain milling energy method (GME). Subsequently, the samples were micromalted, and the selected quality parameters were established.
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页码：97 / 105
页数：8
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