Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"malt quality"”.
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The Genetic Architecture of Grain Quality and its Temporal Relationship with Growth and Development in Winter Malting Barley (Hordeum vulgare)
This thesis explores the genetic architecture of malting quality within the Virginia Tech barley breeding program, and discusses implications for imposing selection on complex traits that are difficult to phenotype. Malting quality measures are destructive, and can not be performed before selection …
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Investigation of winter wheat sowing date management and genetic architecture of malting quality in winter barley and milling/baking performance in soft red winter wheat
… and the development cultivars that meet the quality requirements of higher value end-use markets is important to increase production and profitability of winter annual grains and the double crop rotation in the Eastern U.S. In Chapter I, fifteen commercially relevant winter wheat genotypes …
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Virginia-grown Barley for Craft Brewing: Evaluation of Free Amino Nitrogen Content and Malt Sensory Characteristics
Regionally-Grown barley is in demand for craft malting and brewing in Virginia. Barley lines suited to both Virginia's climate and craft brewing applications are currently under development. Free amino nitrogen (FAN) is a malt quality parameter that influences beer flavor directly and via yeast …
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Optimation of Ontaku/ Oshikundu: Pearl millet and sorghum malts quality and conveniet premix development
… R. Br) meal/flour, commonly known as mahangu, malts of pearl millet or sorghum (Sorghum bicolour (L.) Moench) and/or brans (pearl millet). Brewing of oshikundu remains an art in households with no empirical improvement of a controlled fermentation flow process to give a consistent product. Some …
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Development of a toolbox for the reduction of hordeins in barley malt beers
… rye or barley. Beer is produced from barley malt and therefore contains hordeins, (gluten like proteins). Beers labelled as gluten-free must contain below 10 mg/kg hordeins (10 mg/kg hordeins = 20 mg/kg gluten under current regulations) to be considered safe for gluten sensitive consumers. …