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 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.
| Original language | English |
|---|---|
| Pages (from-to) | 93-98 |
| Number of pages | 6 |
| Journal | Journal of the Institute of Brewing |
| Volume | 107 |
| Issue number | 2 |
| Publication status | Published - 2001 |
Keywords
- α-amylase
- β-amylase
- Barley
- Extract, β-glucan
- High nitrogen
- Low nitrogen