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MEASUREMENT OF PHYSICAL MODIFICATION OF DISTILLERY MALTS BY THE SCLEROMETER
Author(s) -
Chambers A. R.,
Drummond J.
Publication year - 1963
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.2050-0416.1963.tb06350.x
Subject(s) - reproducibility , moisture , food science , mathematics , standard deviation , chemistry , statistics , organic chemistry
A figure for the average hardness of various malts has been determined with the Scierometer . The reproducibility of the results has been assessed and the standard deviation calculated. It has been found that the value for average hardness of a malt sample is closely correlated with the standard analytical value for extract, and curves can therefore be drawn for English, Scottish and Canadian barleys from which the estimated extract can be read from the corresponding hardness values. Scierometer readings are not significantly affected either by the moisture content of the malt or by the temperature at which the test is carried out. The hardness of a well‐modified malt did not change during storage, but the hardness of some less well‐modified malts was found to improve when they were stored for several weeks.