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Changes in malt quality during production in two commercial malt houses


Yousif, AM and Evans, DE, Changes in malt quality during production in two commercial malt houses, Journal of the Institute of Brewing pp. 1-20. ISSN 2050-0416 (2020) [Refereed Article]

Copyright Statement

Copyright 2020 The Institute of Brewing & Distilling

DOI: doi:10.1002/jib.609


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 Details

Item Type:Refereed Article
Keywords:barley, malt quality, diastatic power
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture post harvest technologies (incl. transportation and storage)
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:139527
Year Published:2020
Web of Science® Times Cited:8
Deposited By:Agriculture and Food Systems
Deposited On:2020-06-18
Last Modified:2020-07-28

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