The effect of temperature on the modification of sorghum and barley during malting

Agu, R. C.; Palmer, G. H.

doi:10.1016/s0032-9592(97)00002-2

Cited by 53 publications

(35 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The activity of α-amylase of sorghum malt was assayed using the Megazyme Assay Kit 30 as reported previously 7 .…”

Section: α-Amylase Enzyme Assaymentioning

confidence: 99%

“…The extensive pioneer studies on sorghum 31,32 and many other follow-up research studies 1,[4][5][6][7][8][9][10][11][12][13][14][18][19][20][21][22][23]26,34,36,38,39,41,44,45,46 have resulted in the successful use of sorghum and malt in brewing continental beers in Nigeria, Mexico, Cuba, Israel, America, South Africa and some other countries of the world. When brewing with sorghum malt, the problems usually highlighted are inadequate enzyme levels, especially those hydrolysing starch and those degrading endosperm cell walls [14][15][16]19,20,24,25,35 .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

Ijasan

Goodfellow

Bryce

et al. 2011

Journal of the Institute of Brewing

View full text Add to dashboard Cite

A sorghum variety was supplied as commercial malt and as an unmalted cereal by a maltster. The commercial sample had been malted in a tropical country. Sub-samples of the unmalted cereal were malted in the laboratory under controlled germination temperatures of 28°C and 30°C. Laboratory and commercially malted sorghum were studied for their brewing qualities. The α-amylase development in sorghum malt was enhanced when germination was carried out at the higher temperature of 30°C rather than at 28°C. Hot water extract (HWE) was more variable. With infusion mashing, results showed a significant difference for germination time (3-6 days), but no significant difference relating to germination temperature. With the decantation mashing method the reverse was observed. The low numerical values of HWE obtained from sorghum malt in the infusion mashing process confirmed that this process is not suitable to produce optimal extract development from malted sorghum. The 28°C germinated sorghum released more FAN products into the worts than the 30°C malt, using both the infusion and decantation methods. With regard to the parameters tested, commercially malted sorghum gave lower analytical values than laboratory malted sorghum. It was also observed that variations in malting temperatures and mashing processes can cause unexpected variations in the analyses of sorghum malt. These findings suggest that careful process control is required during the malting and mashing of sorghum.

show abstract

“…The activity of α-amylase of sorghum malt was assayed using the Megazyme Assay Kit 30 as reported previously 7 .…”

Section: α-Amylase Enzyme Assaymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

Ijasan

Goodfellow

Bryce

et al. 2011

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…Sorghum is excellent source of protein, minerals, fibre and phytochemicals (Dykes and Rooney, 2007). Malting can further improve the protein and starch digestibilities (Agu and Palmer, 1997;Rooney et al, 2000). Like every other cereal, it is ideal to combine sorghum with legume as this will improve their nutritive value.…”

Section: Introductionmentioning

confidence: 99%

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

Kumari¹,

Sindhu²,

Singh³

2017

Int.J.Curr.Microbiol.App.Sci

View full text Add to dashboard Cite

“…A working hypothesis is that the genetic variation observed for differences in flavor contributions to beer is owing to the quantity and composition of substrates, generated during steeping and germination, for the flavor-producing reactions that occur during kilning. Differences in degree of modification are reported to affect malt and beer flavor (1,10,17). The effects of degree of malt modification on beer flavor, under research conditions, are discussed in the companion article that appears in the same issue (18).…”

Section: Discussionmentioning

confidence: 99%

Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor

Herb

Filichkin

Fisk

et al. 2017

Journal of the American Society of Brewing Chemists

View full text Add to dashboard Cite

J. Am. Soc. Brew. Chem. 75(4): [345][346][347][348][349][350][351][352][353] 2017 This research tested the hypothesis that barley genotype can affect beer flavor and assessed the relative contributions of genotype and location to beer sensory descriptors. Golden Promise, Full Pint, 34 of their doubled haploid progeny, and CDC Copeland were grown at three locations in Oregon, U.S.A. Grain from these trials was micromalted and the resulting malts used for nano-brewing. Sensory evaluations were conducted on the nano-brews. Barley genotype had significant effects on many sensory descriptors. The most significant sensory descriptorswhen comparing barley genotypes-were cereal, color, floral, fruity, grassy, honey, malty, toasted, toffee, and sweet. Golden Promise was significantly higher in fruity, floral, and grassy flavors, whereas Full Pint was significantly higher in malty, toffee, and toasted flavors. CDC Copeland was closest to neutral for most flavor traits. There were notable differences for some descriptors between locations. New combinations of parental flavor attributes were observed in the progeny. Multitrait analysis revealed regions of the barley genome with significant effects on malting quality and flavor traits. These findings are, of course, applicable only to the barley germplasm tested, the environment sampled, and the protocols used for micromalting and brewing. The necessary largerscale experiments involving optimized malts and larger volumes of beer are in process.

show abstract

The effect of temperature on the modification of sorghum and barley during malting

Cited by 53 publications

References 26 publications

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory

Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

Effects of Barley (Hordeum Vulgare L.) Variety and Growing Environment on Beer Flavor

Contact Info

Product

Resources

About