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Influence of Malting Conditions on Amylase Activity, Physical Characteristics and Nutrient Composition of Wheat Malt

Suhasini, A. W. and Malleshi, N. G. (1995) Influence of Malting Conditions on Amylase Activity, Physical Characteristics and Nutrient Composition of Wheat Malt. Journal of Food Science and Technology, 32 (2). pp. 98-103.

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Abstract

Wheat germinated at 25°C exhibited higher levels of amylase activity than that germinated at 15, 20, 30 and 35°C for any given period upto 120 h germination. Malting loss increased proportionately with temperature and duration of germination. Kilning the green malt of 12% moisture content at 65°C produced the malt of desirable aroma, colour and retained 75% of its amylase activity. Germination led to 13.7 and 45.0% decrease in 1000 kernel weight and hardness, respectively, along with 12% loss in starch content at 72 h. Although there was no appreciable change In protein content on malting, the malt protein contained slightly higher proportion of lysine, while the malt rootlets contained 22% proteins and 1.3% lysine. Malting enhanced the acid extractable minerals, ascorbic acid, riboflavin and nlacin, with a concomitant reduction in the dietary bulk (viscosity) of the malt slurry.

Item Type: Article
Uncontrolled Keywords: Germination, Effect of temperature, Amylase activity, Mineral availability, Vitamins, Viscosity, Amino acids
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 11 Dec 2007 09:41
Last Modified: 11 Oct 2018 09:09
URI: http://ir.cftri.com/id/eprint/1587

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