Kvasny Prum. 1978; 24(10): 217-220 | DOI: 10.18832/kp1978036

Polyphenolic Substances and Some Problems of Substituting Malt with Unmalted Barley.Peer-reviewed article

J. CUŘÍN, V. ČERNOHORSKÝ

The authors have studied the effects of unmalted barley, used as a partial substitute of malt, upon the concetration of polyphenolic substances in brewing semiproducts and beer. Unmalted barley was of the same variety as used for preparing malt. Substitution reduces the concentration both of polyphenolic substances and anthocyanogenes leaving the polymerization index practically unchanged. Wet grinding of unmalted barley increased the overall deficit of polyphenolic substances and also raised slightly the polymerization index.
(In Czech, English summary only)

Keywords: polyphenolic substances, substitution, malt, barley

Published: October 1, 1978