Jakosc slodownicza odmiany a zmiany barwy przekroju podluznego jeczmienia browarnego w czasie moczenia

• Autorzy: Kozirok W. , Fornal L.
• Języki publikacji: PL

Abstrakty

EN

The colour of longitudinal section of malting barley kernels before and after steeping in water of different temperature of (10, 20 and 30°C) was estimated using DIA system LUCIA G ver 4.80. The results were evaluated as the average value of brightness levels versus frequency of their occurrence. The colour of longitudinal section was not varied too much amongst investigated varieties, however, varieties Annabell, Binal, Stratus and Scarlett were different in colour as compared to varieties Polo, Prosa and Johan. The temperature of water during steeping changed markedly the distribution of brightness levels. The results indicated two varieties Annabell and Scarlett as showing the highest levels of brightness which suggests the starchy structure of endosperm. The starchy structure of barley endosperm is required in malting.

Słowa kluczowe

PL

jakosc slodu; zboza; zmiany barwy; ziarno; moczenie; przekroj podluzny; jeczmien browarny

• Wydawca: -
• Czasopismo: Pamiętnik Puławski
• Rocznik: 2004
• Tom: 135
• Opis fizyczny: s.101-112,rys.,tab.,bibliogr.

Twórcy

autor

Kozirok W.

• Uniwersytet Warminsko-Mazurski, Olsztyn

autor

Fornal L.

Bibliografia

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