EFFECTS OF MALTING CONDITIONS ON QUALITY CHARACTERISTICS OF MALT AND ROASTED MALT EXTRACT

Authors
KIM KO KIM MK KANG YY LEE YC
Citation
Ko. Kim et al., EFFECTS OF MALTING CONDITIONS ON QUALITY CHARACTERISTICS OF MALT AND ROASTED MALT EXTRACT, Cereal chemistry, 70(4), 1993, pp. 440-442
Citations number
17
Categorie Soggetti
Food Science & Tenology","Chemistry Applied
Journal title
Cereal chemistry → ACNP
ISSN journal
00090352
Volume
70
Issue
4
Year of publication
1993
Pages
440 - 442
Database
ISI
SICI code
0009-0352(1993)70:4<440:EOMCOQ>2.0.ZU;2-I
Abstract
The effects of malting conditions (germination period and drying tempe rature) on the proximate composition of barley malt and on the sensory quality of roasted malt extracts were examined. Response surface meth odology was used to find optimum malting conditions based on sensory q uality. Proximate composition of malt was affected by malting conditio ns. Germinating barley for four days and drying at 77-degrees-C were f ound to be the optimum malting conditions for high sensory quality roa sted malt extract.