THE MALT EXTRACT, RELATIVE EXTRACT AND DIASTATIC POWER AS A VARIETAL CHARACTERISTIC OF MALTING BARLEY

Authors

  • Å tefan Dráb
  • Helena Frančáková
  • Vratislav Psota
  • Miriam Solgajová
  • Eva IvaniÅ¡ová
  • Žigmund Tóth
  • Karolína Mocko
  • Hana Balková

Keywords:

malting barley, variety, locality, year, malt parameters

Abstract

Malting quality of barley depends on genetic and agro-ekological factors. Chemical composition of malting barley and its technological parameters are very important for malting and brewing, due to this fact the quality of barley must be strictly evaluated. The aim of this work was to evaluate the influence of variety, locality and year of production on the 5 technological parameters of malt: extract, relative extract at 45 °C, Kolbach index, diastatic power and friability. It was found out that the barley variety significantly influenced the following parameters: extract, relative extract and diastatic power. The growing locality weakly influenced qualitative parameters i.e. Kolbach index and relative extract at 45°C. The study confirmed the most significant impact of the year on the Kolbach index and friability.

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Published

2014-02-01

How to Cite

Dráb, Å tefan, Frančáková, H., Psota, V., Solgajová, M., IvaniÅ¡ová, E., Tóth, Žigmund, Mocko, K., & Balková, H. (2014). THE MALT EXTRACT, RELATIVE EXTRACT AND DIASTATIC POWER AS A VARIETAL CHARACTERISTIC OF MALTING BARLEY. Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 206–209. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7578

Issue

Vol. 3 No. special issue 3 (Food Sciences) (2014): February

Section

Food Sciences

License

Copyright (c) 2014 Å tefan Dráb, Helena Frančáková, Vratislav Psota, Miriam Solgajová, Eva Ivanišová, Žigmund Tóth, Karolína Mocko, Hana Balková

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).

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