Abstract
The malting characteristics of high and low nitrogen barleys were compared. Results confirmed that low nitrogen facilitates malting rate and extract development. Modification rate was not related to β-glucan content. In general, these low nitrogen barleys and high nitrogen barleys had similar levels of α-amylase but high nitrogen barleys tend to have higher levels of β-amylase. Since barleys of similar nitrogens had different levels of α-amylase and β-amylase, nitrogen may not be a reliable indicator of the potential of the grain to develop amylolytic enzymes.
Full Text 
Sign-in/Register to access full text options
Sign-in/Register to access full text options 
Published version (
Free)
Free) 
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 call
