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ON THE RELATIONSHIP BETWEEN THE SOLUBLE PROTEIN IN BREWERY AND LABORATORY MASHES
Author(s) -
Oliver J. H.
Publication year - 1941
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1941.tb06101.x
Subject(s) - food science , chemistry , biochemistry
The conditions of the laboratory 10 per cent. mash are sufficient to measure the total extract yield of a malt, but the solution of protein is not nearly so complete as it is with the greater thickness and longer time employed in the brewery mash. Whilst the value of the laboratory soluble nitrogen figure may, therefore, be limited, it is more important that, unless very carefully prepared, laboratory worts may be so divorced from practice as to reduce the value of work carried out with them to the level of analytical exercises.