The Influence of Starch Pasting Properties and Grain Protein Content on Water Uptake in Barley
Steeping is the first operation of malting and its purpose is to increase the water content of the grain up to 43 percent to 46 percent; however, such a simple step encompasses several metabolic processes that affect germination and the final malt quality. The aim of this study was to evaluate the effect of initial grain protein content and starch pasting properties, measured using the Rapid Visco Analyser on water uptake in different barley varieties. CLICK HERE for complete article. Journal of the Institute of Brewing. Volume 120, Issue 1, pages 38–44, 2014.