Biochemical heterogeneity of malt is caused by both biological variation and differences in processing: I. Individual grain analyses of biochemical parameters in differently steeped barley (Hordeum vulgare L.) malts

摘要: Using individual grain analyses, the degree of inherent biological variation in germinating barley seeds has been established. Even under homogenous laboratory conditions, activities germination-related enzymes α-amylase, β-amylase and β-glucanase varied by a factor two to three. The comparison with single analyses different industrially produced malts (steeping systems without aeration, air suction pressurised aeration) revealed that heterogeneity these nearly tripled. This increase may be due gradients O2 CO2 arise large industrial steeping vessels. most malting was achieved any aeration during steeping. Therefore, improve homogeneity, common practise steep should omitted. Germination progression quite within three exhaustively aerated attempts, which indicated gaseous composition not only affecting germination progression.