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The progressive changes in malt quality during malt production, barley to kilned malt, in commercial malt houses

Citation

Yousif, AM and Evans, DE, The progressive changes in malt quality during malt production, barley to kilned malt, in commercial malt houses, Journal of the Institute of Brewing ISSN 0046-9750 (In Press) [Refereed Article]

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Copyright 1999-2020 John Wiley

Abstract

This investigation presents a holistic and comprehensive assessment of the step-wise changes 16 in barley quality during the malting process for multiple batches of two Australian malting 17 varieties (Buloke and Gairdner), in two modern, commercial-scale pneumatic malthouses. The 18 study sought to analyse and compare malting plant and variety with respect to basic changes in 19 malt quality for protein (total protein, KI and FAN), fermentability (AAL and DP enzyme 20 levels), extract yield, along with the filtration indicators (lautering efficiency, viscosity and β-21 glucan). Overall, comparing the two malt plants, it was observed that although malt batches 22 and varieties followed different malting pathways, the finished and kilned malt ended up with 23 satisfactory malt quality in terms of FAN, viscosity, friability, fermentability and extract.

Item Details

Item Type:Refereed Article
Keywords:barley, malt quality, diastatic power
Research Division:Biological Sciences
Research Group:Biochemistry and cell biology
Research Field:Analytical biochemistry
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Barley
UTAS Author:Yousif, AM (Dr Adel Yousif)
UTAS Author:Evans, DE (Dr Evan Evans)
ID Code:136747
Year Published:In Press
Deposited By:Agriculture and Food Systems
Deposited On:2020-01-16
Last Modified:2020-04-08
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