MALTING AND BREWING QUALITIES OF SOME NIGERIAN RICE (ORYZA-SATIVA L) VARIETIES AND SOME THOUGHTS ON THE ASSESSMENT OF MALTS FROM TROPICAL CEREALS

被引：6

作者：

OKAFOR, N

IWOUNO, J

机构：

[1] State University of Technology, Enugu

来源：

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY | 1990年 / 6卷 / 02期

关键词：

D O I：

10.1007/BF01200940

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 [微生物学]; 0836 [生物工程]; 090102 [作物遗传育种]; 100705 [微生物与生化药学];

摘要：

The maiting qualities of six varieties of Nigerian rice were studied and compared with malts from sorghum and barley. A minimum of seven days was necessary for maximum yield of extract from malted rice. The beer brewed from the six rice malts were similar to each other and to those from sorghum and barley in analytical properties. The appropriateness of using methods designed for assessing barley malt should be re-examined for studying malts from tropical cereals. Meanwhile, it should be sufficient to determine the extract and the nitrogen content of the wort using the European Brewing methods to assess a tropical cereal for mall. © 1990 Rapid Communications of Oxford Ltd.

引用

页码：187 / 194

页数：8

共 13 条

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