The most important issues related to the activity of beta-glucanases in barley and their synthesis during the malting process were presented in the article. The factors affecting the level of beta-glucan in barley and its breakdown during the malting and wort production process have been discussed. Attention was given to the selection of barley varieties with low beta-glucan content and ability to synthesize large amounts of beta-glucanases in the earliest stages of germination.
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.