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Open AccessArticle

Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt

1
Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
2
Department of Food Quality Analysis and Evaluation, Faculty of Food Technology, University of Agriculture, Balicka Street 122, 30-149 Kraków, Poland
3
Nantes Nanotechnological Systems, Dolne Młyny Street 21, 59-700 Bolesławiec, Poland
*
Author to whom correspondence should be addressed.
Biomolecules 2020, 10(2), 267; https://doi.org/10.3390/biom10020267
Received: 7 January 2020 / Revised: 4 February 2020 / Accepted: 7 February 2020 / Published: 10 February 2020
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition. View Full-Text
Keywords: plasma-treated waters; barley; energy and germination capacity; water uptake capacity of the grain; malting plasma-treated waters; barley; energy and germination capacity; water uptake capacity of the grain; malting
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Pater, A.; Zdaniewicz, M.; Satora, P.; Khachatryan, G.; Oszczęda, Z. Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt. Biomolecules 2020, 10, 267.

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