Effect of mashing procedures on some sorghum varieties germinated at different temperatures

R. C. Agu, G. H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    A decantation mashing procedure, developed for the production of extract-rich worts from sorghum malt, was tested on different sorghum varieties. The levels of a- and ß-amylase were generally low compared with those of barley malt. A malting temperature of 30°C produced more a- and ß-amylase than a malting temperature of 20°C. Although sorghum malt contained lower levels of amylolytic enzymes than barley malt, it released similar levels of starch-derived extracts to those released by barley malt in the decantation mashing procedure. Both the sugar and protein compositions of sorghum worts were influenced by both malting temperature and the decantation mashing procedure.

    Original languageEnglish
    Pages (from-to)147-158
    Number of pages12
    JournalProcess Biochemistry
    Volume32
    Issue number2
    DOIs
    Publication statusPublished - Feb 1997

    Fingerprint

    malt
    malting
    barley
    temperature
    amylases
    extracts
    protein composition
    starch
    sugars
    enzymes

    Keywords

    • Malting
    • Mashing procedures
    • Sorghum varieties
    • Temperature

    Cite this

    @article{044ef127f7ee4afe8ecdcd550547c25a,
    title = "Effect of mashing procedures on some sorghum varieties germinated at different temperatures",
    abstract = "A decantation mashing procedure, developed for the production of extract-rich worts from sorghum malt, was tested on different sorghum varieties. The levels of a- and {\ss}-amylase were generally low compared with those of barley malt. A malting temperature of 30°C produced more a- and {\ss}-amylase than a malting temperature of 20°C. Although sorghum malt contained lower levels of amylolytic enzymes than barley malt, it released similar levels of starch-derived extracts to those released by barley malt in the decantation mashing procedure. Both the sugar and protein compositions of sorghum worts were influenced by both malting temperature and the decantation mashing procedure.",
    keywords = "Malting, Mashing procedures, Sorghum varieties, Temperature",
    author = "Agu, {R. C.} and Palmer, {G. H.}",
    year = "1997",
    month = "2",
    doi = "10.1016/S0032-9592(96)00074-X",
    language = "English",
    volume = "32",
    pages = "147--158",
    journal = "Process Biochemistry",
    issn = "1359-5113",
    publisher = "Elsevier",
    number = "2",

    }

    Effect of mashing procedures on some sorghum varieties germinated at different temperatures. / Agu, R. C.; Palmer, G. H.

    In: Process Biochemistry, Vol. 32, No. 2, 02.1997, p. 147-158.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Effect of mashing procedures on some sorghum varieties germinated at different temperatures

    AU - Agu, R. C.

    AU - Palmer, G. H.

    PY - 1997/2

    Y1 - 1997/2

    N2 - A decantation mashing procedure, developed for the production of extract-rich worts from sorghum malt, was tested on different sorghum varieties. The levels of a- and ß-amylase were generally low compared with those of barley malt. A malting temperature of 30°C produced more a- and ß-amylase than a malting temperature of 20°C. Although sorghum malt contained lower levels of amylolytic enzymes than barley malt, it released similar levels of starch-derived extracts to those released by barley malt in the decantation mashing procedure. Both the sugar and protein compositions of sorghum worts were influenced by both malting temperature and the decantation mashing procedure.

    AB - A decantation mashing procedure, developed for the production of extract-rich worts from sorghum malt, was tested on different sorghum varieties. The levels of a- and ß-amylase were generally low compared with those of barley malt. A malting temperature of 30°C produced more a- and ß-amylase than a malting temperature of 20°C. Although sorghum malt contained lower levels of amylolytic enzymes than barley malt, it released similar levels of starch-derived extracts to those released by barley malt in the decantation mashing procedure. Both the sugar and protein compositions of sorghum worts were influenced by both malting temperature and the decantation mashing procedure.

    KW - Malting

    KW - Mashing procedures

    KW - Sorghum varieties

    KW - Temperature

    UR - http://www.scopus.com/inward/record.url?scp=0030790205&partnerID=8YFLogxK

    U2 - 10.1016/S0032-9592(96)00074-X

    DO - 10.1016/S0032-9592(96)00074-X

    M3 - Article

    VL - 32

    SP - 147

    EP - 158

    JO - Process Biochemistry

    JF - Process Biochemistry

    SN - 1359-5113

    IS - 2

    ER -