Malt performance is more related to inhomogeneity of protein and β-glucan breakdown than to standard malt analyses

G. H. Palmer

    Research output: Contribution to journalArticle

    26 Citations (Scopus)

    Abstract

    Nitrogen analyses of the grains of samples of commercial malts indicate that ß-glucan breakdown and the uniformity of malt modification are influenced by uniformity of distribution of grain protein. It is proposed that for normal malting barley, variations in malt modification are related to the different percentages of grains which contain high levels and different types of proteins which resist enzymic modification during malting. This kind of inhomogeneity of malt modification can cause brewhouse problems but cannot be detected with precision by standard malt analyses.

    Original languageEnglish
    Pages (from-to)189-192
    Number of pages4
    JournalJournal of the Institute of Brewing
    Volume106
    Issue number3
    Publication statusPublished - 2000

    Keywords

    • β-D-glucan
    • Barley
    • Homogeneity
    • Malt
    • Modification
    • Protein

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