The preharvest sprouting damage (PHSD) is one of the main problems in world wheat crop. During the preharvest sprouting typical germination biochemical process occurs, which also happens in malting, but without control and ...

It has been proposed that the composition of hordeins, besides grain protein content and grain size, is a determining factor of the malt extract, one of the most important criterions of barley malt quality. Six field ...

Malting is the process of transforming barley into malt. During malt storage, quality manutence is fundamental, mainly avoiding changes in the humidity and enzymatic activity of the product. Throughout the storage changes ...

The β-glucan content interferes directly in the malt quality parameters for the production of beer, especially in the filtration step. High β-glucans concentrations in barley require more time and temperature in the steeping ...

The malt production process, used for brewing beers, takes place in three distinct stages: maceration, germination and drying. The present study was planned considering the first two stages of the process, maceration and ...

Wheat is a versatile grain in the flour and beer production industry, conquering the second place in consumption, right after barley. Dated as the first cereal to be domesticated by man, it is rich in starch, a factor that ...

The growing use of wheat malt in food applications has boosted studies regarding suitable conditions for processing and storage. Because water sorption during storage may affect the malt functionality, sorption isotherms ...

Nitrogen fertilisation at heading is a practice for increasing grain protein content in malting barley. The objective of this study was to assess the effects of fertilisation on grain protein, the content and composition ...

Gluten-free flours based products present technological difficulties in their preparation, the texture is very different in comparison to products that contain gluten and their nutritional quality is often deficient due ...