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OPTIMAL BLENDING OF MALTS
Author(s) -
Moll M.,
Flayeux R.,
Mathieu D.,
Luu R. Phan Tan
Publication year - 1982
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.2050-0416.1982.tb04086.x
Subject(s) - simple (philosophy) , mathematics , food science , chemistry , epistemology , philosophy
A method is discussed for the prediction of the analytical results of blends of malt. The method takes account of the possibility of non‐linear interactions between malts when they are mashed by analysing a defined and limited number of blends of the malts as well as the pure malts themselves. A simple mathematical analysis of the experimental points allows the analytical result for any blend to be predicted. Seven analyses are necessary to a blend of three malts: fifteen would be required for a blend of four malts.