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A SIMPLE DIAMYLASE PROCEDURE FOR THE ESTIMATION OF α‐AMYLASE AND DIASTATIC ACTIVITY
Mercuric chloride was used to selectively inhibit the sulphydryl function of β-amylase, enabling the dextrinizing activities of α-amylase and the Diastatic Power (total reducing power activity) to beExpand
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The effect of temperature on the modification of sorghum and barley during malting
Abstract Comparative studies of germinated sorghum and barley revealed that both cereals developed similar levels of hydrolytic enzymes especially when assessed as total amylolytic activityExpand
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Quality Assessment of Different Sorghum Varieties for Their Brewing Potential
Four sorghum varieties (SK 5912, KSV 4, KSV 8, ICSV 400) were malted and extracted under similar conditions to assess their quality for brewing. The results showed that, in general, the sorghumExpand
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HOMOGENEITY OF THE FRIABLE FLOUR OF MALTING BARLEY
A detailed comparison was made of the properties of the friable flours and non-friable residues of two samples of malted barley of different nitrogen contents. The friable flours were sieved andExpand
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The sorghum embryo in relation to the hydrolysis of the endosperm during germination and seedling growth
Time-course changes in the structural and physiological properties of sorghum grain embryo have been investigated in relation to the hydrolysis of the endosperm during germination and seedlingExpand
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THE ACTION OF ENDO-β-1,3-GLUCANASES ON BARLEY AND MALT β-GLUCANS
The β-glucan extracted from ungerminated barley with water at 40 °C has a much lower specific viscosity than the corresponding material isolated from a wort prepared at 65 °C from a two-dayExpand
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THE EMBRYO OF BARLEY IN RELATION TO MODIFICATION OF THE ENDOSPERM
Differential dissection of the embryo of barley grains, followed by observation of the extent of modification and assessment of α-amylase production in the endosperm, has shown that the variousExpand
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The Effect of Nitrogen Level on the Performance of Malting Barley Varieties during Germination
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 toExpand
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A Reassessment of the Chemical Structure of Barley and Wheat Starch Granules
Barley starch exists in two clearly defined populations of large (ca. 25 μ diameter) and small (ca. 5, μ diameter) granules, whilst in wheat there is a range of granule sizes with no similar bimodalExpand
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Influence of corn size distribution on the diastatic power of malted barley and its impact on other malt quality parameters.
Detailed studies were carried out on the influence of corn size distribution on the values obtained for diastatic power (DP) of commercially malted barley. Malted barley was screened using aExpand
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