http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Modification of starch during malting of sorghum
xiv, 150 leaves : illustrations ; 28 cm.
(MW 3.0 X 1 03 to 6.1 X 103 ) developed during malting in
activities. The amount of soluble amylopectin at 850C
all varieties. After 5 days of malting, dextrin content
amylase activities were highest in Dorado and lowest in
amylase activity was 65% of a commercial barley malt
and ATx630*R3338 (intermediate, waxy endosperm) were able to
ATx623*SC1 03 had the highest amount of sugars (1 1.6%) and
ATx630*R3338, and ATx623*SC1 03 were malted according to
carbohydrates more efficiently than Dorado although enzyme
commercial barley malt sample contained 10.6% sugars.
decreased during malting for all varieties. The amount of
development was delayed in Malisor 84-7 and Tortillero until
endosperm varieties during germination. Malting increased
enzyme activities. ATx623*SC1 03 (soft, normal endosperm)
Five sorghum varieties, Dorado, Malisor 84-7, Tortillero,
germination day 1 or 2. ATx630*R3338 produced significantly
increased with longer germination time. Apparent starch loss
longer germination time. After 5 days of malting, ot- and B-
losses (DML) and (x- and B-amylase activities increased with
Malisor 84-7. (x-Amylase activity in Dorado was 70% and B-
Malisor 847 had the lowest amount of sugars (6.6%). A
malt. Enzyme activity, endosperm composition (normal versus
mobilize starch and accumulate lower molecular weight
more dextrins during the germination period. Dextrin content
of the commercial barley malt was 15.6%. Total sugars (DP 1
ranged from 19.5% (Dorado) to 5.1% (Malisor 84-7) Dextrin
reference. Starch decreased and enzyme susceptible starch
soluble amylopectin at 1200C decreased for all normal
standard procedures and monitored for malting quality and
starch during malting. Few changes in the starch profile
starch modification during a 5 day malting period. Dry matter
Sucrose and glucose were the predominant sugars detected in
the proportion of starch soluble at 1200 and 850C. Dextrins
to DP 6) increased during malting. After 5 days of malting,
was highly correlated with DML and a- and B-amylase
waxy), and endosperm hardness affect the modification of
were seen in Malisor 84-7 during malting possibly due to low
"Major subject: Food Science and Technology".