Kvasny Prum. 1966; 12(12): 278-281 | DOI: 10.18832/kp1966043

Changes of proteins in barley and effect of nitrogenous substances upon the quality of beer.Peer-reviewed article

J. JANÁČEK

The first part of the article gives a detailed picture of the composition of proteins in barley special attention being paid to nitrogenous components determining in some way the malting technology. The changes of aminoacids in various parts of the plant during its vegetation period are described and explained. The second part of the article deals with the changes in barley proteins in the after - harvest period, i. e. from afterharvest reaping to various stages of the malting process and storage of malt. The closing paragraphs deal with the effect of nitrogenous substances upon the beer, with non - biologic turbidity, taste, colour, flavour, froth and general maturity.
(In Czech, English summary only)

Keywords: barley, nitrogenous substances, beer, quality

Published: December 1, 1966