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A METHOD FOR DIRECT ASSESSMENT OF MALT MODIFICATION
Author(s) -
Palmer G. H.
Publication year - 1975
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.2050-0416.1975.tb06413.x
Subject(s) - chemistry , chromatography , food science
A new test is described which directly determines the status of modification of individual malt corns. Longitudinally‐cut half sections of malt are extracted (‘mashed’) in water at 65°C. The enzymically modified regions of the endosperms are dissolved away whilst the unmodified areas are retained in the cut grains.