The impact of germination time on the some selected parameters through malting process

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• 作者：Vahid Farzaneh^a ; ^{Farzaneh1364@gmail.com} ; Alireza Ghodsvali^b ; Hamid Bakhshabadi^c ; Zahra Zare^d ; Isabel S. Carvalho^a
• 关键词：Germination time ; Enzymatic activity ; Malting
• 刊名：International Journal of Biological Macromolecules
• 出版年：2017
• 出版时间：January 2017
• 年：2017
• 卷：94
• 期：part_PA
• 页码：663-668
• 全文大小：632 K
• 卷排序：94

文摘

Germination time presented the most substantial impact on malting. Increasing of the germination time reduced the starch quantity, beta-Glucan and malting efficiency. Increasing of the germination time increased beta-Glucanase and alpha-amylase enzymes, the diastatic power alongside of the hot water extract efficiency.