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
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