We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Effect of cold shock on the enhancement of β-amylase activity during malting and malt processability for a red sorghum intended for brewing use.
- Authors
Bwanganga, Jean‐Claude Tawaba
- Abstract
The low β-amylase activity of sorghum malt is a major concern when malts are intended for use in brewing. Several studies have shown that the germination temperature plays an important role in β-amylase synthesis. In this study, the cold shock treatment was envisioned as a means of improving β-amylase synthesis during red sorghum malting. The results show that, when a high-frequency decrease in the germination temperature is used, the obtained malt exhibits a significantly increased β-amylase activity. This study shows that this increase is not sufficient to consider cold shock as a means of improving β-amylase activity for red sorghum brewing use, as the processabilty of the malts is unsatisfactory. Copyright © 2015 The Institute of Brewing & Distilling
- Subjects
BETA-amylase; MALTING; MALT industry; COLD shock proteins; SORGHUM; BREWING
- Publication
Journal of the Institute of Brewing, 2015, Vol 121, Issue 2, p219
- ISSN
0046-9750
- Publication type
Article
- DOI
10.1002/jib.207