Premium
COMPARATIVE STUDIES OF KILNED AND FREEZE‐DRIED MALTS
Author(s) -
Brudzynski A.,
Roginski H.
Publication year - 1969
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.2050-0416.1969.tb06385.x
Subject(s) - chemistry , food science , turbidity , amylase , freeze drying , yield (engineering) , chromatography , enzyme , biochemistry , biology , materials science , ecology , metallurgy
The effect of the drying process on malt qualities has been investigated. Green malt samples were dried in a pilot plant kiln, in a brewery kiln or in a pilot plant sublimator (freeze dryer). Some increase of α‐amylase activity as dextrinizing power in kilned malts was observed, but at the same time the β‐amylase and total diastatic activity decreased as compared with freeze‐drying. Modification, amylolytic activity as a whole and the yield of extract were significantly better in the freeze‐dried malts, which gave slightly poorer results with regard to colour, turbidity, pH and viscosity of worts.