EFFECTS OF AIR AND CARBON DIOXIDE IN THE STEEPING OF BARLEY

作者: T-M. Enari , T. Linnahalme , M. Linko

DOI: 10.1002/J.2050-0416.1961.TB01810.X

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摘要: Steeping without any aeration or bubbling the steep water with nitrogen carbon dioxide causes retardation of initial germination. However, no elongation germination period is needed to obtain malt normal quality. Thus yield significantly increased, by 1% when using and 2-2½% dioxide. The best results were obtained a steeping procedure involving dry-steeping. use dry-steeping in more even

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