β-Glucan degradation in malting sorghum

In all of four malting sorghum varieties, β-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least β-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest β-glucan content...

Full description

Saved in:
Bibliographic Details
Published in:World journal of microbiology & biotechnology 1994-09, Vol.10 (5), p.595-596
Main Authors: OGBONNA, A. C, EGUNWU, A. L
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cereal and baking product industries
Food industries
Fundamental and applied biological sciences. Psychology
sorghum
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In all of four malting sorghum varieties, β-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least β-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest β-glucan content had the lowest volume of filterable wort.
ISSN:0959-3993
1573-0972
DOI:10.1007/BF00367676