| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277939 | Journal of Food Engineering | 2012 | 8 Pages |
Abstract
⺠We identify water diffusivity in four barleys displaying distinct malting qualities. ⺠We quantify the hydrolytic enzymatic activities after a standard steeping diagram. ⺠Water diffusion is not the limiting factor for malt quality. ⺠Enzymatic activities play the major role on malt quality. ⺠Water diffusivity is affected by the endosperm structure.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
J.E. Mayolle, V. Lullien-Pellerin, F. Corbineau, P. Boivin, V. Guillard,