Claim · model-written summary
The overall decrease in starch from barley to malt was comparable to increases in sucrose and glucosan.
- Taxon
- barley
.jpg?width=60)
Hordeum vulgaree0 - Outcome
- starche0
- Direction
- falle0
- Comparator
- rise in sucrose and the rise in glucosane0
Verbatim
e0“The overall fall in starch which occurs in passing from barley to malt is comparable in magnitude with both the rise in sucrose and the rise in glucosan occurring at the same time”
Title
CHEMICAL ASPECTS OF MALTING IV. CHANGES IN THE CARBOHYDRATES OF BARLEY DURING MALTING
G. Harris; I. C. MacWilliam Journal of the Institute of Brewing 1954. doi:10.1002/j.2050-0416.1954.tb02752.x
Other claims from this paper (6)
- Observation Simple sugar changes agreed generally with prior findings.
- Observation Fructose residue polysaccharides decreased on steeping and during the first day on the malting floor.
- Observation Glucose, arabinose and xylose residue polysaccharides rose on steeping.
- Observation Glucose, arabinose and xylose residue polysaccharides fell for two days after steeping.
- Observation Glucose, arabinose and xylose residue polysaccharides then rose steadily throughout germination.
- Mechanism Some glucosan may derive from sources other than starch.