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Effects of variety and fertiliser nitrogen on alcohol yield, grain yield, starch and protein content, and protein composition of winter wheat
Abstract The effects of nitrogen (N) fertiliser on grain size and shape, starch and protein concentration, vitreosity, storage protein composition, and alcohol yield of two winter wheat varietiesExpand
A reassessment of sorghum for lager-beer brewing
Abstract The out-of-steep moisture of sorghum is lower than expected (33–36%), but is adequate for enzymic modification of endosperm substrates of sorghum, producing sufficient amylolytic enzymes forExpand
Some relationships between malted barleys of different nitrogen levels and the wort properties
Barleys containing different levels of total nitrogen seem to have similar initial patterns for endosperm modification during malting. The higher nitrogen barley had a slower rate of endospermExpand
Production of Grain Whisky and Ethanol from Wheat, Maize and Other Cereals
Wheat replaced maize as the main cereal raw material for Scotch grain whisky production 20 years ago. However, other cereals might also have potential for use in grain distilleries and ethanolExpand
ENZYMIC BREAKDOWN OF ENDOSPERM PROTEINS OF SORGHUM AT DIFFERENT MALTING TEMPERATURES
Enzymic breakdown of endosperm proteins of sorghum was more effective at 20°C than at 25°C and 30°C, as regards total protein solubilization, α-amino nitrogen and peptide production. Although theExpand
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
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
A comparison of some chemical properties of Garcinia kola and hops for assessment of Garcinia brewing value
Abstract Some chemical properties of a species of tropical seed, Garcinia kola, were assessed and compared with those of hops. Methanol and chloroform extracts of both materials were positive to theExpand
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
α-GLUCOSIDASE ACTIVITY OF SORGHUM AND BARLEY MALTS
Sorghum malt α-glucosidase activity was highest at pH 3.75 while that of barley malt was highest at pH 4.6. At pH 5.4 employed in mashing sorghum malt α-glucosidase was more active than theExpand
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