Kvasny Prum. 1980; 26(2): 25-28 | DOI: 10.18832/kp1980005

Barley abrasion.Peer-reviewed article

H. VRTĚLOVÁ

Results of comprehensive experiments, which have been carried out with abraded barley, characterized by higher protein content, show that slight mechanical damage caused to corns by abrasion has favourable effects upon the modification speed and quality of malt. By combining abrasion with addition of a small amount of gibberellic acid positive effects can be intensified, so that after 3-4 days of germination malt can be produced of satisfactory quality, i. e. of quality comparable with that of malt produced from reference samples of unabraded barley (Table 2). Organoleptic properties of beer brewed from abraded barley after malting lasting only 4 days were also superior to beer brewed from unabraded barley after 5-day malting. A laboratory microplant was used to brew necessary samples of beer.
(In Czech, English summary only)

Keywords: abrasion, barley, quality, malt

Published: February 1, 1980