Adding of Malts in Order to Prepare Suitable Raw Material for Baking and Beer Industries
Journal Title: Indian Journal of Research in Pharmacy and Biotechnology - Year 2015, Vol 3, Issue 4
Abstract
Malting is a complicated method includes soaking, sprouting, drying in controlled conditions of temperature and moisture. Diastatic power decrease significantly when adding barley. The amounts of barley-wheat protein are more than other cereals but the most malting efficiency of cold extracting is related to mixture of barley, triticale, and wheat. The amount of β Gluconase is more than triticale thus its extraction produces with less viscosity and facilitates its filtering.
Authors and Affiliations
Shilan Rashidzadeh, Zahra Darjani, Seyyed Omolbanin Sharifi Gharbi, Mohammad Ali Shariati
Keywords
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