The Steeping of Barley. A Review of the Metabolic Consequences of Water Uptake, and Their Practical Implications

Brookes, P. A.; Lovett, D.A; MacWilliam, I. C.

doi:10.1002/j.2050-0416.1976.tb03716.x

Cited by 54 publications

(43 citation statements)

References 129 publications

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“…This could be due to a number of physical and chemical differences between equalsized seeds of these varieties. Initial water content can affect the rate of water uptake, drier seeds generally requiring longer steeping times than those with a higher moisture content (4). In the present experiments, Nordal seeds had a moisture content of 10.7% and Tokak of 9.1%.…”

Section: Discussion 41 Water Uptakementioning

confidence: 72%

“…balance between oxygen and carbon dioxide tensions in the microenvironment of the grain, temperature, final moisture content) play an important role in the quality of the final malt after germination (4,5,6,7,15,16,18,19,20). The development of fluorescence staining techniques specially designed to measure the extent of endosperm modification in individual germinating seeds and populations of these (3,8,9,10,11,17), prompted therefore a study of changes occurring both inside germinating seeds 0105-1938/83/0048/0035/$ 04.40 G. C. GIBBONS: O2/NE/COflAir and Steeping and in their embryos as a result of different treatments during steeping.…”

Section: Introducrlonmentioning

confidence: 99%

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The effects of oxygen, nitrogen, and carbon dioxide steeping regimes on endosperm modification and embryo growth of germinating barley seeds

Gibbons

1983

Carlsberg Res. Commun.

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A study has been made of the effects ofO2, N 2, CO 2, and air treatment during steeping of two varieties of barley, Nordal from Denmark and Tokak from Turkey. Steeping time was varied from I to 3 days and the seeds subsequently germinated on sand for 7 days. Water uptake, endosperm modification (measured as cell wall breakdown), and embryo growth (measured as root and shoot growth) were monitored throughout germination.The results showed that steeping in the presence of pure 02 and CO2 were toxic and inhibited subsequent water uptake, modification, and embryo growth. Anaerobic steeping in the presence ofN 2 had little inhibitory effect on these three parameters when compared to steeping in well aerated water. It is confirmed that removal of CO 2 from grains during steeping is more important than addition of oxygen.

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Section: Discussion 41 Water Uptakementioning

confidence: 72%

Section: Introducrlonmentioning

confidence: 99%

The effects of oxygen, nitrogen, and carbon dioxide steeping regimes on endosperm modification and embryo growth of germinating barley seeds

Gibbons

1983

Carlsberg Res. Commun.

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“…This process requires control since it can lead to increase in temperature and ex- cessive rootlet growth during germination and consequently high malting losses. If properly controlled, Brookes et al (1976) said that it is a much more rapid process which has economic advantages. Although high moisture levels were obtained in all SR1, SR2 and SR3 at FWST 30 and 35°C, sorghum grains steeped under SR2 had the highest moisture content (Table 1).…”

Section: Resultsmentioning

confidence: 99%

“…Grain water uptake may be infl uenced by many factors which include grain size, nitrogen content and initial moisture content of the grains (Brookes et al 1976). …”

Section: Resultsmentioning

confidence: 99%

Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars

Ukwuru

2010

J Food Sci Technol

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Nigerian improved sorghum cultivars 'L538', 'YG5760', 'L1499', 'SSH1' and 'SSH3' were investigated for the effect of steeping conditions on their amylolytic development. The grains were steeped using 3 steep regimes SR 1, SR 2 and SR 3 which involved steeping and re-steeping in cold distilled and de-ionized water for 36, 45 and 54 h respectively. Grains in each SR were divided into 4 portions and further steeped for 6 h using fi nal warm steep temperatures (FWST) of 30, 35, 40 and 45°C. α-and β-Amylase as well as diastatic activity were determined at different FWST. SR and FWST were correlated with enzyme development. Steeping conditions signifi cantly (p<0.05) affected amylolytic development of the sorghum malts. Optimum moisture content (48%) was obtained at FWST of 35°C. α-Amylase was the predominant enzyme. All enzyme activities were at a peak at FWST of 30 and 35°C and at SR 2. The highest enzyme activity was recorded by cultivar 'YG5760' malt-(α-amylase 272, β-Amylase 169 μg equivalent glucose). High relationship existed between α-amylase and moderate relationship between β-Amylase and SR. Similar relationship existed between enzyme development and FWST.

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“…The duration of the germination phase usually takes about 5 days, depending on the temperature and the water content (steeping degree) of the grain, which normally varies between 42 and 48% and is adjusted after steeping by spraying water during the first few days of germination (6,7,9,(11)(12)(13)(14)(15)(16)(17).…”

Section: Introductionmentioning

confidence: 99%

An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses

Müller

Methner²

2015

J. Inst. Brew.

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In times of rapidly increasing energy costs and rising importance of economic efficiency, the malting industry is searching for possibilities to reduce malting time to lower their production costs and to increase production capacities. The aim of this study was to compare a step-wise optimized accelerated malting procedure, combining optimal parameters found in previous individual investigations about steeping, germination and withering with two reference malting programmes: a standard laboratory malting programme according to MEBAK and a programme applied in an industrial malting plant. For five investigated spring barley cultivars, sufficient malt qualities according to the MEBAK specifications could be achieved in a malting process that was about 2 days shorter. Despite slightly lower extract contents, resulting from slightly higher pH values and activities of the starch degrading α-and β-amylases, a reduced and thus improved proteolytic modification, improved malt homogeneities, a reduced thermal impact resulting in lower malt colours, in turn implying an increased oxidative flavour stability, and an improved behaviour of premature yeast flocculation could be observed when malting was accelerated. The lautering properties, cytolytic modifications, deoxynivalenol content and gushing potential were not influenced in a significant positive or negative way. Next to the notable production time reduction, decreased dimethyl sulphide precursor contents imply advantages for the brewing and malting industry with regard to a shorter necessary boiling and kilning time. Further significant cost savings of €1.27-4.87/t malt could be calculated owing to a reduction in the amount of electrical energy used for aerating and cooling during germination and lower malting losses, depending on the cultivar.

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The Steeping of Barley. A Review of the Metabolic Consequences of Water Uptake, and Their Practical Implications

Abstract: The physiological and biochemical consequences of water uptake by the barley grain are reviewed, and their significance in malting assessed.

Cited by 54 publications

References 129 publications

The effects of oxygen, nitrogen, and carbon dioxide steeping regimes on endosperm modification and embryo growth of germinating barley seeds

The effects of oxygen, nitrogen, and carbon dioxide steeping regimes on endosperm modification and embryo growth of germinating barley seeds

Effect of steeping conditions on the amylolytic development of some Nigerian improved sorghum cultivars

An accelerated malting procedure - influences on malt quality and cost savings by reduced energy consumption and malting losses

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