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- W2031650014 abstract "To determine the effect of steeping time on final buckwheat malt quality, buckwheat was steeped for three different times resulting in three different out-of-steep moisture contents: 7 h steeping (35%), 13 h steeping (40%) and 80 h steeping (45%). An increased steeping time increased malting losses, total beta-amylase activity and Kolbach index. On the contrary total nitrogen, friability and viscosity of consequent congress worts were decreased. A maximum alpha-amylase activity was found in buckwheat malted with an out-of-steep moisture content of 45%. Beta-amylase existed in a soluble and latent form in buckwheat. The latent form was solubilised during malting. In addition extra beta-amylase was produced. In general the optimum out-of-steep moisture content for buckwheat is between 35 to 40%, which is a compromise between attaining the desired malt quality and minimising malting loss." @default.
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- W2031650014 date "2005-01-01" @default.
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- W2031650014 title "The Effect of Steeping Time on the Final Malt Quality of Buckwheat" @default.
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- W2031650014 doi "https://doi.org/10.1002/j.2050-0416.2005.tb00683.x" @default.
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