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

R. C. Agu; G. H. Palmer

doi:10.1016/S0032-9592(96)00074-X

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

R. C. Agu, G. H. Palmer

Research output: Contribution to journal › Article › peer-review

37 Citations (Scopus)

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 language	English
Pages (from-to)	147-158
Number of pages	12
Journal	Process Biochemistry
Volume	32
Issue number	2
DOIs	https://doi.org/10.1016/S0032-9592(96)00074-X
Publication status	Published - Feb 1997

Keywords

Malting
Mashing procedures
Sorghum varieties
Temperature

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10.1016/S0032-9592(96)00074-X

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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.",

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AU - Palmer, G. H.

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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

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

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VL - 32

SP - 147

EP - 158

JO - Process Biochemistry

JF - Process Biochemistry

IS - 2

ER -

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

Abstract

Keywords

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