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Changes in malt quality during production in two commercial malt houses

Yousif, AM ORCID: 0000-0002-1751-7888 and Evans, DE ORCID: 0000-0001-8765-9227 2020 , 'Changes in malt quality during production in two commercial malt houses' , Journal of the Institute of Brewing , pp. 1-20 , doi: 10.1002/jib.609.

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Abstract

This investigation presents a holistic and comprehensive assessment of the stepwise changes in barley quality during the malting process for multiple batches of two Australian malting varieties (Buloke and Gairdner), in two modern, commercial scale pneumatic malthouses. The study sought to analyse and compare malting plant and variety with respect to basic changes in malt quality for protein (total protein and free amino nitrogen), fermentability (apparent attenuation limit and diastatic power), extract yield, along with filtration indicators (lautering efficiency, viscosity and β‐glucan). Overall, comparing the two malt plants, it was observed that although malt batches and varieties followed different malting pathways, the finished and kilned malt was of satisfactory quality in terms of FAN, viscosity, friability, fermentability and extract.

Item Type: Article
Authors/Creators:Yousif, AM and Evans, DE
Keywords: barley, malt quality, diastatic power
Journal or Publication Title: Journal of the Institute of Brewing
Publisher: Wiley-Blackwell Publishing Ltd
ISSN: 2050-0416
DOI / ID Number: 10.1002/jib.609
Copyright Information:

Copyright 2020 The Institute of Brewing & Distilling

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