Applied Biological Chemistry
- Volume 32 Issue 3
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- Pages.203-208
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- 1989
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Malting Quality Characteristics of Korean and North American Barley Varieties
한국산 보리와 미국산 보리의 제맥특성
- Lee, Won-Jong (Department of Food Science, Kang Reung National University)
- 이원종 (강릉대학 식품과학과)
- Published : 1989.09.30
Abstract
Eight samples of Korean two-rowed barley, 9 samples of North American barley and 3 samples of Korean six-rowed barley were analysed for 1,000 kernel weight, steeping time, germinative capacity, and protein content. The barley samples were malted with the same malting schedule and analyzed for malting loss, protein content, soluble protein, percent extract, wort viscosity, and diastatic power. The American barleys were higher in germinative capacity, percent extract and diastatic power than the Korean two-rowed barleys. The protein content ranged from 11.8 to 14.2% for the North American barleys and 9.7 to 15.5% for Korean barleys. The three Korean six-rowed barleys were lower in germinative capacity, percent extract and diastatic power, but were higher in wort viscosity than the Korean two-rowed barleys.
한국산 맥주맥 8종, 미국산 맥주맥 9종 및 한국산 6조맥 겉보리 3종의 제맥특성을 비교 검토하였다. 미국산 보리는 한국산 보리에 비하여 발아력이 우수하고 추출수율이 높을 뿐만 아니라 당화력도 우수하였다. 미국산 보리의 단백질함량은
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