12,587
edits
Protein: Difference between revisions
→Malt
(→Malt) |
|||
| Line 22: | Line 22: | ||
FYI, some references report the malt protein content as the nitrogen content of a material multiplied by 6.25 (or some other factor). This is incorrect and misleading, since many substances besides proteins contain nitrogen.<ref name=bsp/> | FYI, some references report the malt protein content as the nitrogen content of a material multiplied by 6.25 (or some other factor). This is incorrect and misleading, since many substances besides proteins contain nitrogen.<ref name=bsp/> | ||
Barley naturally contains proteins that inhibit fungal (e.g. yeast) growth, such as LTP, barwin, and Thaumatin-like protein (active only in unmalted grain).<ref name=iimure/> These proteins can pass to the final beer.<ref name=stanislava/> | |||
===Adjuncts=== | ===Adjuncts=== | ||