Barley Koji Malt Quality Parameters for Steeping and Fermentation Experiments

1.1 MB of experimental data on barley koji malts, assessing the effects of steeping times (6, 7, and 8 hours) and solid-state fermentation durations (40, 44, and 48 hours) on malt quality and metabolomic profiles. The dataset was authored by Aline Duarte Correa De Brito and last updated on 2026-04-27. It demonstrates the potential of barley koji malts as an innovative alternative for specialty malts in craft brewing.

Use Cases

• Modeling the relationship between steeping time and enzymatic performance based on the described experimental parameters.
• Analyzing the effect of solid-state fermentation duration on color development in malt based on the study's focus.
• Comparing the extract levels and production times of barley koji malts to standard base malts as referenced in the description.

Strengths

• Data includes specific, controlled experimental parameters: three steeping times (6, 7, 8h) and three fermentation durations (40, 44, 48h).
• Files are provided in structured formats (DOCX, XLSX) totaling 1.1 MB, facilitating analysis.
• Dataset is openly licensed under CC-BY-4.0, allowing for reuse and redistribution.

Limitations

• Row count is unknown, which may limit suitability assessment for large-scale modeling.
• Column-level documentation is absent; field semantics must be inferred after download.

Provenance

Source

figshare

Collection Method

Experimental study assessing the brewing suitability of kilned barley koji.

Time Range

Experimental timeframe not specified.

Freshness

Last updated 2026-04-27 21:17:24; freshness should be verified.

Geography

Geographic scope not specified.