Effect of exogenous factors on malt quality.
The aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"...
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2009-05-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200905-0002_Vliv_exogennich_faktoru_pri_sladovani_jecmene_na_kvalitu_sladu.php |
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| author | Josef PROKEŠ Helena FIŠEROVÁ Alena HELÁNOVÁ Jiří HARTMANN |
| author_facet | Josef PROKEŠ Helena FIŠEROVÁ Alena HELÁNOVÁ Jiří HARTMANN |
| author_sort | Josef PROKEŠ |
| collection | DOAJ |
| description | The aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"). Targeted changes in its composition enable to simulate individual (potential) technologies of malting. This enabled to use the technology of floor malting with a minimum ventilation and exchange of intergrain gas. Further the technology of germination in a modified atmosphere (i.e. with changing concentrations of ethylene) and that of continuous ventilation during the whole period of germination were tested. It was demonstrated that a modified composition of intergrain gas can influence the final quality of malt. Low concentrations of added ethylene showed a positive effect on values of relative extract at 45 °C. Composition of intergrain gas also influenced malt homogeneity and modification.The aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"). Targeted changes in its composition enable to simulate individual (potential) technologies of malting. This enabled to use the technology of floor malting with a minimum ventilation and exchange of intergrain gas. Further the technology of germination in a modified atmosphere (i.e. with changing concentrations of ethylene) and that of continuous ventilation during the whole period of germination were tested. It was demonstrated that a modified composition of intergrain gas can influence the final quality of malt. Low concentrations of added ethylene showed a positive effect on values of relative extract at 45 °C. Composition of intergrain gas also influenced malt homogeneity and modification. |
| first_indexed | 2024-12-19T22:45:47Z |
| format | Article |
| id | doaj.art-5d5fe57167a948b29a9aea95ade20fb8 |
| institution | Directory Open Access Journal |
| issn | 0023-5830 2570-8619 |
| language | ces |
| last_indexed | 2024-12-19T22:45:47Z |
| publishDate | 2009-05-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-5d5fe57167a948b29a9aea95ade20fb82022-12-21T20:02:57ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl0023-58302570-86192009-05-0155512212610.18832/kp2009012kpr-200905-0002Effect of exogenous factors on malt quality.Josef PROKEŠ0Helena FIŠEROVÁ1Alena HELÁNOVÁ2Jiří HARTMANN3VÚPS, a. s., Sladařský ústav, Mostecká 7, 614 00 BrnoVÚPS, a. s., Sladařský ústav, Mostecká 7, 614 00 BrnoVÚPS, a. s., Sladařský ústav, Mostecká 7, 614 00 BrnoVÚPS, a. s., Sladařský ústav, Mostecká 7, 614 00 BrnoThe aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"). Targeted changes in its composition enable to simulate individual (potential) technologies of malting. This enabled to use the technology of floor malting with a minimum ventilation and exchange of intergrain gas. Further the technology of germination in a modified atmosphere (i.e. with changing concentrations of ethylene) and that of continuous ventilation during the whole period of germination were tested. It was demonstrated that a modified composition of intergrain gas can influence the final quality of malt. Low concentrations of added ethylene showed a positive effect on values of relative extract at 45 °C. Composition of intergrain gas also influenced malt homogeneity and modification.The aim of this study was to test effects of steeping technology, water content and the length of germination period on the quality of malt under conditions of a changing composition of gas present in a layer of germinating kernels of spring barley (hereinafter mentioned as "intergrain gas"). Targeted changes in its composition enable to simulate individual (potential) technologies of malting. This enabled to use the technology of floor malting with a minimum ventilation and exchange of intergrain gas. Further the technology of germination in a modified atmosphere (i.e. with changing concentrations of ethylene) and that of continuous ventilation during the whole period of germination were tested. It was demonstrated that a modified composition of intergrain gas can influence the final quality of malt. Low concentrations of added ethylene showed a positive effect on values of relative extract at 45 °C. Composition of intergrain gas also influenced malt homogeneity and modification.https://kvasnyprumysl.cz/en/artkey/kpr-200905-0002_Vliv_exogennich_faktoru_pri_sladovani_jecmene_na_kvalitu_sladu.phpbarleymaltmaltingexogenous factors |
| spellingShingle | Josef PROKEŠ Helena FIŠEROVÁ Alena HELÁNOVÁ Jiří HARTMANN Effect of exogenous factors on malt quality. Kvasný průmysl barley malt malting exogenous factors |
| title | Effect of exogenous factors on malt quality. |
| title_full | Effect of exogenous factors on malt quality. |
| title_fullStr | Effect of exogenous factors on malt quality. |
| title_full_unstemmed | Effect of exogenous factors on malt quality. |
| title_short | Effect of exogenous factors on malt quality. |
| title_sort | effect of exogenous factors on malt quality |
| topic | barley malt malting exogenous factors |
| url | https://kvasnyprumysl.cz/en/artkey/kpr-200905-0002_Vliv_exogennich_faktoru_pri_sladovani_jecmene_na_kvalitu_sladu.php |
| work_keys_str_mv | AT josefprokes effectofexogenousfactorsonmaltquality AT helenafiserova effectofexogenousfactorsonmaltquality AT alenahelanova effectofexogenousfactorsonmaltquality AT jirihartmann effectofexogenousfactorsonmaltquality |