β-glucan degradation in malting sorghum

✍ Scribed by A. C. Ogbonna; A. L. Egunwu

• Book ID: 104743169
• Publisher: Springer
• Year: 1994
• Tongue: English
• Weight: 142 KB
• Volume: 10
• Category: Article
• ISSN: 1573-0972
• DOI: 10.1007/bf00367676

✦ Synopsis

In all of four malting sorghum varieties, β-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least β-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest β-glucan content had the lowest volume of filterable wort.