Kaffircorn malting and brewing studies. XI.—Effect of malting conditions on the diastatic power of kaffircorn malt
L. Novellie
Journal of the Science of Food and Agriculture
Abstract
Abstract For optimum development of diastatic power in kaffircorn (sorghum), high temperatures (25‐30°) and high moisture content are needed during germination. Unlike barley, kaffircorn cannot be malted at a fixed level of moisture content determined by the steeping procedure.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
kaffircorn (sorghum) malting cannot be done at a fixed level of moisture content determined by the steeping procedure
“Unlike barley, kaffircorn cannot be malted at a fixed level of moisture content determined by the steeping procedure.”
kaffircorn (sorghum) malting requires high temperatures (25-30°C) and high moisture content
“For optimum development of diastatic power in kaffircorn (sorghum), high temperatures (25‐30°) and high moisture content are needed during germination.”