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Show simple item record Dewar, J en_US Taylor, JRN en_US Berjak, P en_US 2007-02-08T07:57:33Z en_US 2007-06-07T10:10:02Z 2007-02-08T07:57:33Z en_US 2007-06-07T10:10:02Z 1997-07 en_US
dc.identifier.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 en_US
dc.identifier.issn 0733-5210 en_US
dc.identifier.uri en_US
dc.description.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 en_US
dc.format.extent 304870 bytes en_US
dc.format.mimetype application/pdf en_US
dc.language.iso en en_US
dc.publisher Academic Press Ltd en_US
dc.rights Copyright: 1997 Academic Press Ltd. en_US
dc.subject Sorghum malt en_US
dc.subject Steeping practices en_US
dc.subject Malting en_US
dc.subject Food sciences en_US
dc.title Determination of improved steeping conditions for sorghum malting en_US
dc.type Article en_US

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