Abstract
The metabolism of the germinating barley seed is a complicated physiological process. From the point of view of industrial malting, the syntheses of amylolytic and proteolytic enzymes as well as the degradation of endospermal structures are extremely important. In order to control his process the maltster needs to have a good understanding of these processes as well as of the regulatory mechanisms which control them. When a good malting barley is allowed to germinate under traditional conditions for the time needed, a good malt can be produced without this scientific background. The present day brewing industry, however, has to work with barleys which are not of the traditional malting type and furthermore accelerated processes are an economic necessity. Under these circumstances, the maltster needs all scientific help he can get. Biochemical and physiological research on germination provides him with the tools he needs for process control and optimisation.
| Original language | English |
|---|---|
| Pages (from-to) | 25 - 31 |
| Number of pages | 7 |
| Journal | Journal of the Institute of Brewing |
| Volume | 92 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - 1986 |
| MoE publication type | Not Eligible |
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Mobilisation of endospermal reserves during the germination of barley. / Enari, Tor-Magnus; Sopanen, Tuomas.
In: Journal of the Institute of Brewing, Vol. 92, No. 1, 1986, p. 25 - 31.Research output: Contribution to journal › Article › Scientific › peer-review
TY - JOUR
T1 - Mobilisation of endospermal reserves during the germination of barley
AU - Enari, Tor-Magnus
AU - Sopanen, Tuomas
PY - 1986
Y1 - 1986
N2 - The metabolism of the germinating barley seed is a complicated physiological process. From the point of view of industrial malting, the syntheses of amylolytic and proteolytic enzymes as well as the degradation of endospermal structures are extremely important. In order to control his process the maltster needs to have a good understanding of these processes as well as of the regulatory mechanisms which control them. When a good malting barley is allowed to germinate under traditional conditions for the time needed, a good malt can be produced without this scientific background. The present day brewing industry, however, has to work with barleys which are not of the traditional malting type and furthermore accelerated processes are an economic necessity. Under these circumstances, the maltster needs all scientific help he can get. Biochemical and physiological research on germination provides him with the tools he needs for process control and optimisation.
AB - The metabolism of the germinating barley seed is a complicated physiological process. From the point of view of industrial malting, the syntheses of amylolytic and proteolytic enzymes as well as the degradation of endospermal structures are extremely important. In order to control his process the maltster needs to have a good understanding of these processes as well as of the regulatory mechanisms which control them. When a good malting barley is allowed to germinate under traditional conditions for the time needed, a good malt can be produced without this scientific background. The present day brewing industry, however, has to work with barleys which are not of the traditional malting type and furthermore accelerated processes are an economic necessity. Under these circumstances, the maltster needs all scientific help he can get. Biochemical and physiological research on germination provides him with the tools he needs for process control and optimisation.
U2 - 10.1002/j.2050-0416.1986.tb04371.x
DO - 10.1002/j.2050-0416.1986.tb04371.x
M3 - Article
VL - 92
SP - 25
EP - 31
JO - Journal of the Institute of Brewing
JF - Journal of the Institute of Brewing
SN - 0046-9750
IS - 1
ER -