|
KMID : 1134819970260030417
|
|
Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 3 p.417 ~ p.421
|
|
|
Characteristics of Malt Prepared with Covered Barley, Naked Barley and Wheat
|
|
Suh Hyung-Joo
Chung Soo-Hyun
Kim Young-Soon
Hong Jae-Hoon
Lee Hyo-Ku
|
|
|
Abstract
|
|
|
|
Quality of Sikhe, the Korean conventional rice beverage depended on the characteristics of saccharifying activities of various amylases, intrinsic flavour, budding rate and so on. To improve the quality of Sikhe, characteristics of malt produced with wheat, covered barley and naked barley were evaluated. The germination rate of wheat was 82%, but those of naked and covered barley were 69% and 56% for 6 days, respectively. Malt prepared from germinated grains with 1.5~2.0 times length of buds had the highest saccharifying power. When the extraction of enzyme and reducing sugar was carried out at 50℃ for 4 hr, saccharifying power and reducing sugar contents were the highest. Malt of wheat had the highest saccharifying power. Malt of naked barley had higher saccharifying power than that of covered barley. The amylase types of wheat, covered barley and naked barley were similiar to β-amylase.
|
|
|
KEYWORD
|
|
|
malt, Sikhe, ${\beta}$-amylase
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|