Reassessing the importance of barley starch and amylolytic enzyme properties in malting and brewing
CF De Schepper, CM Courtin - Comprehensive Reviews in …, 2024 - Wiley Online Library
Efficient conversion of starch to fermentable sugars and dextrins is essential during brewing
as it drives process efficiency, resource efficiency, and the quality of the end product. Recent …
as it drives process efficiency, resource efficiency, and the quality of the end product. Recent …
Environment found to explain the largest variance in physical and compositional traits in malting barley grain
M Ramanan, DRS Gielens… - Journal of the …, 2024 - Wiley Online Library
BACKGROUND Starch is the most abundant constituent (dry weight) in the barley
endosperm, followed by protein. Variability of compositional and potentially related physical …
endosperm, followed by protein. Variability of compositional and potentially related physical …
Barley Grain Proteome Assessment Using Multi-Environment Trial Data and Machine Learning
M Ramanan, H Bettenhausen… - Journal of Agricultural …, 2024 - ACS Publications
Proteomics can be used to assess individual protein abundances, which could reflect
genotypic and environmental effects and potentially predict grain/malt quality. In this study …
genotypic and environmental effects and potentially predict grain/malt quality. In this study …
Malting-'the middle parts of fortune'-a history of innovation and the enduring quest for efficiency
DE Evans, W Shen, P Brookes - Journal of the Institute of Brewing, 2024 - jib.cibd.org.uk
Why was the work done: The malting process has long been a target for innovation to
improve malt quality. The efficiency of utilisation of labour, capital, water and energy …
improve malt quality. The efficiency of utilisation of labour, capital, water and energy …