Kvasny Prumysl, 1973 (vol. 19), issue 1
Effects of proteins contents on barley and mal quality.Peer-reviewed article
A. DOLE®ALOVÁ, H. VRTĚLOVÁ, M. TRKAN
Kvasny Prum. 1973; 19(1): 3-6 | DOI: 10.18832/kp1973001 
High percentage of nitrogenous compounds has a very pronounced negative effect upon the quality of brewing barley and malt. High content of albumens changes the structure of barley corns, increases their hardness and reduces their ability to absorb water. The higher is the percentage of nitrogenous compounds, the lower is percentage of tannins, as well as of most valuable components of grist after malt has been ground. Inferior quality of barley affects also malting technology and quality of malt. Except diastatic power and fermentability degree the quality of malt is in every other respect lower. Deterioration is especially significant in properties...