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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Quality characteristics of pearl millet malt as affected by steeping temperature and germination period
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Quality characteristics of pearl millet malt as affected by steeping temperature and germination period

机译：珍珠谷子麦芽的质量特征受浸泡温度和萌发期

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The effect of malting conditions on pearl millet malt quality was investigated. Grains were steeped for 24 h at different temperatures of 25, 30 and 35 degrees C and germinated at 25 degrees C for 24, 48 and 96 h. Generally, malt quality parameters such as malting loss, diastatic power, alpha- and beta-amylase activity, free amino nitrogen (FAN), water extracts were significantly affected (P&0.05) by steeping temperature and germination time. Malting loss, FAN, hot water extract, diastatic power of the malt increased with increase in germination time as well as steeping temperature However germination time from 24 h onwards to 48 h exerted more pronounced enhancing effect on malting loss (140%), hot water extract (145%) and FAN (41%) of the malt. A steeping temperature of 30-35 degrees C and germination time of 4 days were found to be optimal for pearl millet malting as these conditions resulted in high diastatic power, alpha- and beta-amylase activity, hot water extract, FAN and moderate malting loss.
机译：珍珠粟麦芽制造条件的影响麦芽质量调查。浸泡24 h 25在不同的温度下,30 - 35摄氏度,在25度发芽C 24、48和96 h。一般来说,麦芽质量参数如麦芽制造损失、糖化力、α-和beta-amylase活动,自由氨基酸氮(风扇)、水提取物显著影响(P&肝移植;0.05)浸泡温度和发芽时间。水提取物、麦芽的糖化力在萌发时间增加而增加然而萌发浸泡温度时间从24小时开始48 h施加更多明显提高影响麦芽制造损失(140%)、热水提取物(145%)和风扇(41%)麦芽。C和发芽时间4天被发现最优的珍珠粟麦芽制造条件导致高糖化力、α-和beta-amylase活动,热水提取、风扇和温和的麦芽制造损失。

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