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Please use this identifier to cite or link to this item: http://hdl.handle.net/10204/1659

Title: Determination of improved steeping conditions for sorghum malting
Authors: Dewar, J
Taylor, JRN
Berjak, P
Keywords: Sorghum malt
Steeping practices
Food sciences
Issue Date: Jul-1997
Publisher: Academic Press Ltd
Citation: Dewar, J, Taylor, JRN and Berjak, P. 1997. Determination of improved steeping conditions for sorghum malting. Journal of Cereal Science, Vol. 26(1), pp 129-136
Abstract: The effect of various steeping conditions (time, temperature and aeration) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steeping time and temperature had a highly significant effect on sorghum malt quality. In general, malt quality increased with steeping time (from 16-40 h). Malt diastatic power increased with steeping temperature (up to 30 degrees C) and free amino nitrogen and extract content peaked at a steeping temperature of 25 degrees C. Aeration during steeping appeared to enhance the extract and free amino nitrogen content of the finished malt. Sorghum malt quality was found to be directly related to the sleep-out moisture of the grain
URI: http://hdl.handle.net/10204/1659
ISSN: 0733-5210
Appears in Collections:Plant biotechnology
General science, engineering & technology

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