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 ß-glucan content. In general, these low nitrogen barleys and high nitrogen barleys had similar levels of a-amylase but high nitrogen barleys tend to have higher levels of ß-amylase. Since barleys of similar nitrogens had different levels of a-amylase and ß-amylase, nitrogen may not be a reliable indicator of the potential of the grain to develop amylolytic enzymes.
|Number of pages||6|
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 2001|
- Extract, β-glucan
- High nitrogen
- Low nitrogen