EFFECT OF GRAIN COMPOSITION ON WATER-UPTAKE BY MALTING BARLEY - A GENETIC AND ENVIRONMENTAL-STUDY

被引：41

作者：

MOLINACANO, JL

RAMO, T

ELLIS, RP

SWANSTON, JS

BAIN, H

URIBEECHEVERRIA, T

PEREZVENDRELL, AM

机构：

[1] LA MORAVIA DAMM,LLEIDA,SPAIN

[2] SCOTTISH CROP RES INST,DUNDEE DD2 5DA,SCOTLAND

[3] FDN IBERCEBADAS,NAVARRA,SPAIN

[4] IRTA,CTR MAS BOVE,REUS,SPAIN

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1995年 / 101卷 / 02期

关键词：

D O I：

10.1002/j.2050-0416.1995.tb00851.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Water uptake into the grain is a critical aspect of malting quality. Contrasting environments have been used to examine the role of protein and cell wall components in water uptake. A model based on a threshold value for protein content, the ratio of B to C hordeins and the composition and solubility of beta-glucans has been formulated. Better malting performance is associated with lower levels of insoluble beta-glucans and higher levels of C-Hordein.

引用

页码：79 / 83

页数：5

共 28 条

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