A RAPID TEST FOR THE PREDICTION OF MALTING QUALITY OF BARLEY
Open Access
- 6 May 1976
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 82 (3), 166-167
- https://doi.org/10.1002/j.2050-0416.1976.tb03743.x
Abstract
A grinding energy method developed for the prediction of the nutritional value of grass was adapted and used to differentiate barleys of good malting quality from those difficult to malt. This is a very rapid test (a few minutes per sample) and could be used as an initial step in screening for malting quality.Keywords
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