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  • Barley varieties used for evaluation were obtained from the Central Institute for Supervising and Testing in Agriculture. We tested 2 sets (set A 9 varieties with different malting quality; set B 38 varieties with malting quality). The MME was measured using the method developed in the Research Institute of Malting and Brewing, Prague and compared with other technological characters as Extract, Kolbach index, Relative Extract 45 0C, Diastatic power, Friability, Content of b-glucans in wort, etc.). Statistically significant differences in MME were found among varieties. Statistically significant differences in MME were found among stations. We appeared correlations between MME and Friability (-0,753), Extract (-0,606), b-glucans (0,761).
  • Barley varieties used for evaluation were obtained from the Central Institute for Supervising and Testing in Agriculture. We tested 2 sets (set A 9 varieties with different malting quality; set B 38 varieties with malting quality). The MME was measured using the method developed in the Research Institute of Malting and Brewing, Prague and compared with other technological characters as Extract, Kolbach index, Relative Extract 45 0C, Diastatic power, Friability, Content of b-glucans in wort, etc.). Statistically significant differences in MME were found among varieties. Statistically significant differences in MME were found among stations. We appeared correlations between MME and Friability (-0,753), Extract (-0,606), b-glucans (0,761). (en)
  • Sladování ječmene je komplexní proces, který vede i ke změnám fyzikálních vlastností sladu. Jednou z nich je spotřeba energie potřebné k mletí (MME). Vzorky byly získány ze systému pokusů ÚKZÚZ. Byly testovány 2 soubory odrůd. MME byla měřena metodou vyvíjenou ve VUPS Praha. Byly nalezeny statisticky průkazné rozdíly v MME mezi odrůdami i mezi stanicemi. Byly stanoveny korelační koeficienty MME a vybraných technologických parametrů sladu (Friabilita (-0,753), Extrakt (-0,606), b-glukany (0,761)). (cs)
Title
  • Malt Milling Energy and Qualitative Parameters of Barley Malt
  • Energie potřebná k mletí a kvalitativní parametry sladu (cs)
  • Malt Milling Energy and Qualitative Parameters of Barley Malt (en)
skos:prefLabel
  • Malt Milling Energy and Qualitative Parameters of Barley Malt
  • Energie potřebná k mletí a kvalitativní parametry sladu (cs)
  • Malt Milling Energy and Qualitative Parameters of Barley Malt (en)
skos:notation
  • RIV/62156489:43210/05:00057257!RIV06-MSM-43210___
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  • 76;76
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  • P(1M0570)
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  • 528731
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  • RIV/62156489:43210/05:00057257
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  • malt; milling energy; quality (en)
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  • [12BA7DCC0077]
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  • Abstract book / 3rd International Congress Flour - Bread ´05 and 5th Croatian Congress of Cereal Technologists
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  • Ehrenbergerová, Jaroslava
  • Psota, Vratislav
  • Vejražka, Karel
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number of pages
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  • Faculty of Food Technology
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  • 953-7005-07-0
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  • 43210
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