Abstract
Laboratory malting tests showed that peeled kernels exhibited low germination percentage and abnormal growth. Modification during malting was poor for the peeled kernels, extract yield and enzymatic activity per kernel were reduced, and the general quality of malt and of extract was lowered. In the finished malts, the peeled kernels had an unattractive appearance which was due to mould infection. Mucor was the most prevalent type, and would be expected to carry undesirable products into the brewhouse. These results confirm the objections of the malting and brewing industry to peeled barley.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
