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NOTE ON VISCOSITY OF LABORATORY WORTS AS INDEX OF MALT MODIFICATION
Author(s) -
Essery R. E.
Publication year - 1953
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.2050-0416.1953.tb02732.x
Subject(s) - index (typography) , food science , viscosity , chemistry , mathematics , computer science , thermodynamics , physics , world wide web
A preliminary study of the viscosities of laboratory worts, prepared by The Institute of Brewing Standard Method from six specially‐prepared malts and twelve commercial malts selected for their variation in degree of modification, indicates that there is insufficient differentiation to enable the figures to be used for the assessment of degree of modification. It is suggested that a modified mashing procedure might yield more useful results and should be developed before going on to the more extensive study of the effect of variety and of cultural and malting conditions on the viscosity of the extract.