Hydrothermal treatment of sprout-damaged grain: II. Effects on the technological quality of rye
Sprout-damaged rye with the falling number of 87 was heat-treated by immersing the grain in water having temperatures of 80, 90 and 100°C. The treatment lasted at the most 60 sec and was followed by an immediate chilling process. The aim of the treatment was to suppress the excess of a-amylase activ...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
1978-05-01
|
| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/71978 |