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Using individual grain analyses, the degree of inherent biological variation in germinating barley seeds has been established. Even under homogenous laboratory conditions, the activities of the germination-related enzymes α-amylase, β-amylase and β-glucanase varied by a factor of two to three. The comparison with single grain analyses of different industrially produced malts (steeping systems without...
During malting, barley (Hordeum vulgare L.) seeds are germinated to promote the mobilisation of storage compounds. Germination is strongly influenced by O 2 and CO 2 ; however, any distinction between the particular effects is missing. Since, in this study, the ambient O 2 concentration was maintained when high CO 2 concentrations were applied, for the first time the...
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