Qualitative and quantitative characteristics of barley malt during the period of soaking and germination
S Ghasemi Damavandi, AR Ghodsvali… - Iranian Journal of …, 2013 - nsft.sbmu.ac.ir
Backgrounds and Objective: Malting is the oldest Biotechnological processes in which the
product is produced with optimal nutritional properties. Barley due to certain chemical
compounds with better properties than other cereals in the malting. The aim of this study was
to survey the effect of soaking and germination time on barley malt characteristics. Materials
and Methods: The effect of soaking time on three different levels (24, 36, and 48 h) and three
levels of germination time (3, 7 and 9 days) on quantitative and qualitative characteristics of …
product is produced with optimal nutritional properties. Barley due to certain chemical
compounds with better properties than other cereals in the malting. The aim of this study was
to survey the effect of soaking and germination time on barley malt characteristics. Materials
and Methods: The effect of soaking time on three different levels (24, 36, and 48 h) and three
levels of germination time (3, 7 and 9 days) on quantitative and qualitative characteristics of …
Qualitative and quantitative characteristics of barley malt during the period of soaking and germination.
Abstract Backgrounds and Objective: Malting is the oldest Biotechnological processes in
which the product is produced with optimal nutritional properties. Barley due to certain
chemical compounds with better properties than other cereals in the malting. The aim of this
study was to survey the effect of soaking and germination time on barley malt characteristics.
Materials and Methods: The effect of soaking time on three different levels (24, 36, and 48 h)
and three levels of germination time (3, 7 and 9 days) on quantitative and qualitative …
which the product is produced with optimal nutritional properties. Barley due to certain
chemical compounds with better properties than other cereals in the malting. The aim of this
study was to survey the effect of soaking and germination time on barley malt characteristics.
Materials and Methods: The effect of soaking time on three different levels (24, 36, and 48 h)
and three levels of germination time (3, 7 and 9 days) on quantitative and qualitative …