Dewar, JTaylor, JRNBerjak, P2007-02-082007-06-072007-02-082007-06-071997-07Dewar, J, Taylor, JRN and Berjak, P. 1997. Determination of improved steeping conditions for sorghum malting. Journal of Cereal Science, Vol. 26(1), pp 129-1360733-5210http://hdl.handle.net/10204/1659http://hdl.handle.net/10204/1659The 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 grain304870 bytesapplication/pdfenCopyright: 1997 Academic Press Ltd.Sorghum maltSteeping practicesMaltingFood sciencesArticleDewar, J., Taylor, J., & Berjak, P. (1997). Determination of improved steeping conditions for sorghum malting. http://hdl.handle.net/10204/1659Dewar, J, JRN Taylor, and P Berjak "Determination of improved steeping conditions for sorghum malting." (1997) http://hdl.handle.net/10204/1659Dewar J, Taylor J, Berjak P. Determination of improved steeping conditions for sorghum malting. 1997; http://hdl.handle.net/10204/1659.TY - Article AU - Dewar, J AU - Taylor, JRN AU - Berjak, P AB - 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 DA - 1997-07 DB - ResearchSpace DP - CSIR KW - Sorghum malt KW - Steeping practices KW - Malting KW - Food sciences LK - https://researchspace.csir.co.za PY - 1997 SM - 0733-5210 T1 - Determination of improved steeping conditions for sorghum malting TI - Determination of improved steeping conditions for sorghum malting UR - http://hdl.handle.net/10204/1659 ER -