ß-glucan degradation in malting sorghum.

In all of four malting sorghum varieties, ß-glucan contents decreased by more than 50% 2 days after germination, due to enzymic digestion. The variety that had the least ß-glucan content in the malt gave the highest filterable volume of sweet wort while the variety with the highest ß-glucan content had the lowest volume of filterable wort.