Journal of the Institute of Brewing · 1975 · 39 citations · 3 references
AgricultureAgronomyPlant SciencesCereal ScienceCrop PhysiologySeed ScienceBarley ScienceCereal Grain ChemistryGrain ProcessingGrain Structure AnalysisMalting ScienceStarch ChemistryBarley Malting QualityEndosperm SeparationGrain Endosperm CompositionMalted Grain ProcessingMalting Quality AssessmentMillingProtein Matrix OrganizationStarch Granule Organization
A rapid (10 minute) procedure is described which appears to differentiate barleys having good potential for malting by traditional methods from those less easy to malt. During controlled milling, barleys of good malting potential release more starch granules and, as a result, a suspension of the milled grain sediments more slowly in 70% ethanol. This probably reflects differences in the nature of the endosperm cell wall and the starch-protein matrix.
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RESPONSE OF CEREAL GRAINS TO GIBBERELLIC ACID
G. H. Palmer · Journal of the Institute of Brewing · 1970 · 22 citations · Full text