 The equilibrium moisture content of malting barley grains (cv. Scarlett) was determined by gravimetric-static method in the range 20-50°C using saturated salt solutions (LiCl, MgCl2.6H2O, K2CO3, NaBr, NaNO2, KI, NaNO3, NaCl, (NH4)2SO4) to provide water activities for each temperature between 0.11 and 0.813. Desorption isotherms were obtained at 20, 30, 40, and 50°C. All the sorption curves w...

During the germination of seeds, storage proteins are degraded and the resulting amino acids are utilized by the growing seedling. In barley, this process is commercially important because it forms the basis for the malting and brewing industries. In this study, barleys and malts were mashed in the presence of compounds that specifically inhibited the four common proteinase classes. The efficac...