The author (T.S.) expresses thanks to Drs. R.S. Bhatty and R.T. Tyler for their many useful suggestions and to Dr. B.S. Khangum for statistical evaluation of the results on the Dec-20 system. The financial assistance from Canadian Commonwealth Scholarship and Fellowship Committee for this study is gratefully acknowledsed.
Malting of Hulless Barley Cultivars and Glenlea (T. aestivum) Utility Wheat
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 50, Issue 2, pages 342–346, March 1985
How to Cite
SINGH, T. and SOSULSKI, F. W. (1985), Malting of Hulless Barley Cultivars and Glenlea (T. aestivum) Utility Wheat. Journal of Food Science, 50: 342–346. doi: 10.1111/j.1365-2621.1985.tb13397.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms reveived 9/13/84, revised 11/23/84, accepted 11/26/84.
Malting of hulless barley cultivar, Scout, and Utility wheat, Glenlea, was compared with the hulled barley, Harrington. Hulless barley showed faster steeping rate than either Harrington or wheat cultivars. Gibberellic acid, applied by steeping in 1 ppm solution, and germination for 2-8 days significantly increased cr-amylase activity of Scout and Glenlea cultivars and their extract yields were 46% higher than Harrington malts. The 2-day Scout malts produced highly viscous extracts. Desirable viscosity (5500 cPs) was obtained from 5-day malts.