Kvasny Prum. 1977; 23(12): 265-269 | DOI: 10.18832/kp1977042

Laboratory study of the application of barley as brewing adjunct.Peer-reviewed article

V. Ch. BAČVAROV, J. MOŠTEK

In laboratory scale same variants of single decoction process suitable for 30-40% replacement of differently modified malts by barley in absence of commercial enzymatic preparates has been investigated. It was found out that, from technological and economical point of view no barley pre-treatment is necessary. Relatively low point of gelatinization of barley starch at about 60°C, makes possible its good saccharification  by malt enzymes, as well as degradation of the rest of the barley endosperm substances. A combined single decoction process in all variants normally modified malts and especially  with undernormally  modified ones. Complexes of amylolytic enzymes of normally modified and over-normally modified light malts guarantee suitable degradation of starch of barley used for 30-40% replacement of malt.(In Czech, English summary only)

Keywords: barley, malt, adjunct

Published: December 1, 1977