PREDICTION OF THE MALTING QUALITY OF BARLEY BY A MODIFIED ZELENY SEDIMENTATION TEST

被引：14

作者：

REEVES, SG

BAXTER, ED

MARTIN, HL

WAINWRIGHT, T

机构：

[1] Brewing Research Foundation, Redhill, Surrey, Lyttel Hall, Nutfield

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1979年 / 85卷 / 03期

关键词：

barley; hordein; malting; sedimentation; variety;

D O I：

10.1002/j.2050-0416.1979.tb06844.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The Zeleny sedimentation test, developed to predict the bread‐making quality of wheat flour, has been modified to predict the malting potential of barley samples. The test appears promising for the evaluation of malting potential of unknown varieties. 1979 The Institute of Brewing & Distilling

引用

页码：141 / 143

页数：3

共 18 条

[1]

ADEYEMI IA, 1975, J SCI FOOD AGR, V26, P544

[2] RAPID TEST FOR PREDICTION OF MALTING QUALITY OF BARLEY [J].