| Título: | New method to quantify the degree of hydration of barley grains using a grain scanner |
| Autores: | GÓMEZ GUERRERO, BLANCA, Autor ; AGUSTINA RODRÍGUEZ, Autor ; TANIA DE LEÓN, Autor ; VALERIA LANARO, Autor |
| Tipo de documento: | documento electrónico |
| Editorial: | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU), 2022 |
| Otro editor: | Latitud - Fundación LATU |
| ISBN/ISSN/DL: | 69630 |
| Dimensiones: | 1 p. |
| Nota general: | Presentado en: Brewers Forum EBC Congress (38vo. : 2022 mayo 29, junio 1 : Madrid-España) |
| Langues: | Español |
| Clasificación: | |
| Resumen: |
Steeping process consist in submerging grain in water until the moisture content reached the required level.
• The water absorption depends on barley variety, year or harvesting conditions, the grain size and steeping regime during malting process. • The degree of hydration of barley during malting process is an important factor to understand and determine. • The aim of this study was to develop a new and reliable method to quantify the degree of hydration using a grain scanner. |
| Creative Commons : | CC BY |
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