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THE RELATIONSHIP BETWEEN MALT ‘FRIABILITY’ AND WORT VISCOSITY
Author(s) -
Bathgate G. N.
Publication year - 1983
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.2050-0416.1983.tb04217.x
Subject(s) - food science , friability , viscosity , chemistry , germination , mathematics , chromatography , botany , biology , materials science , biochemistry , composite material , metabolism , first pass effect
There is accumulating evidence relating brewhouse performance of malt to either the β‐glucan content of the malt or to aspects of wort viscosity. Malts are occasionally found with adequate standard analyses yet produce worts with higher than average viscosities. The ‘Friabilimeter’ has been used to investigate the properties of such malts. It has been demonstrated that, in many cases, wort viscosity is strongly influenced by small proportions (<5%) of water sensitive grains which fail to germinate properly, as well as by the overall degree of modification. Such grains are more troublesome in this respect than ‘dead’ grains which fail to germinate at all. The ‘Friabilimeter’ allows a quick and accurate determination of whole vitreous grains in a malt sample and is deemed to be a more convenient and reliable process control tool than systems reliant on sectioning and staining of malt.