eCite Digital Repository
Changes in malt quality during production in two commercial malt houses
Citation
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
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 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 |
Downloads: | 0 |
Repository Staff Only: item control page