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 |
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Hauptverfasser: | , |
Format: | Artikel |
Sprache: | eng |
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Online-Zugang: | Volltext |
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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. |
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ISSN: | 0022-5142 1097-0010 |
DOI: | 10.1002/jsfa.2740350713 |