Effect of sample size on the micro-malting of barley

Steep moisture, malt moisture, malt yield, malt extract and extract yield were determined when barley samples in the range 5–100 g were subjected to the same malting procedure. Smaller samples took up more water during steeping, and produced malts with a higher moisture content. This led to a lower...

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Veröffentlicht in:Journal of the science of food and agriculture 1984-07, Vol.35 (7), p.767-772
Hauptverfasser: Henry, R.J, McLean, B.T
Format: Artikel
Sprache:eng
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Zusammenfassung:Steep moisture, malt moisture, malt yield, malt extract and extract yield were determined when barley samples in the range 5–100 g were subjected to the same malting procedure. Smaller samples took up more water during steeping, and produced malts with a higher moisture content. This led to a lower malt yield and a higher malt extract and extract yield for small samples. The malt moisture, malt extract and extract yield determinations on 5 g samples were of similar precision to those on 100 g samples, while the steep moisture and malt yield were more variable with the small sample.
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.2740350713