Abstract
Abstract The effect of different steeping conditions on phytate, β‐glucan and vitamin E in barley during malting was studied by a full factorial experiment with three variables (steeping temperature, barley variety and steeping additions). Addition of lactic acid to the steeping water induced a reduction of phytate during steeping and germination, especially in combination with the high steeping temperature (48 °C). Furthermore, lactic acid and high temperature steeping inhibited β‐glucanase development, resulting in a well‐preserved β‐glucan content after germination. When steeping was conducted without addition of lactic acid, the low steeping temperature (15 °C) promoted development of both phytase and β‐glucanase activity during germination. A slightly higher level of tocopherols and tocotrienols was observed in samples steeped at 15 °C than in samples steeped at 48 °C. However, addition of lactic acid reduced the amount for both temperatures. When lactic acid bacteria were added to the steeping water none of the parameters studied differed from samples steeped with water only. The results show the possibility of combining phytate degradation with a preserved β‐glucan content during malting and can thus be of interest for development of cereal products with improved nutritional value. Copyright © 2004 Society of Chemical Industry
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Claims 8
Claim · model-written summary
Adding lactic acid to the steeping water reduced phytate during steeping and germination, especially at high steeping temperature.
- Taxon
- barley
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Hordeum vulgaret0 - Treatment
- Addition of lactic acid to the steeping watere1
- Outcome
- phytatee1
- Direction
- reductione1
- Qualifier
- especially in combination with the high steeping temperature (48 °C)e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e1“Addition of lactic acid to the steeping water induced a reduction of phytate during steeping and germination, especially in combination with the high steeping temperature (48 °C)”
Claim · model-written summary
Lactic acid and high temperature steeping inhibited beta-glucanase development.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- lactic acid and high temperature steepinge2
- Gene
- glucanasee2
- Outcome
- developmente2
- Direction
- inhibitede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e2“lactic acid and high temperature steeping inhibited β‐glucanase development, resulting in a well‐preserved β‐glucan content after germination”
Claim · model-written summary
Lactic acid and high temperature steeping preserved beta-glucan content after germination.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- lactic acid and high temperature steepinge2
- Outcome
- content after germinatione2
- Direction
- preservede2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e2“lactic acid and high temperature steeping inhibited β‐glucanase development, resulting in a well‐preserved β‐glucan content after germination”
Claim · model-written summary
Low steeping temperature without lactic acid promoted phytase development during germination.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- low steeping temperature (15 °C)e3
- Gene
- phytasee3
- Outcome
- developmente3
- Direction
- promotede3
- Comparator
- without addition of lactic acide3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e3“When steeping was conducted without addition of lactic acid, the low steeping temperature (15 °C) promoted development of both phytase and β‐glucanase activity during germination”
Claim · model-written summary
Low steeping temperature without lactic acid promoted beta-glucanase activity during germination.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- low steeping temperature (15 °C)e3
- Gene
- glucanase activitye3
- Outcome
- developmente3
- Direction
- promotede3
- Comparator
- without addition of lactic acide3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e3“When steeping was conducted without addition of lactic acid, the low steeping temperature (15 °C) promoted development of both phytase and β‐glucanase activity during germination”
Claim · model-written summary
Barley steeped at 15 °C had a slightly higher level of tocopherols and tocotrienols than at 48 °C.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- samples steeped at 15 °Ce4
- Outcome
- tocopherols and tocotrienolse4
- Direction
- highere4
- Comparator
- samples steeped at 48 °Ce4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e4“A slightly higher level of tocopherols and tocotrienols was observed in samples steeped at 15 °C than in samples steeped at 48 °C”
Claim · model-written summary
Adding lactic acid reduced the amount of tocopherols and tocotrienols at both steeping temperatures.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- addition of lactic acide5
- Outcome
- the amounte5
- Direction
- reducede5
- Qualifier
- for both temperaturese5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e5“However, addition of lactic acid reduced the amount for both temperatures”
Claim · model-written summary
Lactic acid bacteria added to steeping water did not change any measured parameter relative to water only.
- Taxon
- barleyHordeum vulgaret0
- Treatment
- lactic acid bacteriae6
- Outcome
- parameters studiede6
- Direction
- differede6
- Comparator
- samples steeped with water onlye6
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“malted barley steeped with lactic acid at high temperature”
e6“When lactic acid bacteria were added to the steeping water none of the parameters studied differed from samples steeped with water only”
The same questions in other papers
heat · growth · Hordeum vulgare (barley)Results differ
5 papers in the same direction as this paper · 20 in the opposite direction
- negative
- negative
- no effect
22 papers more in this group
See all 26 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.