Malt intended for use in beer brewing or elsewhere in the food industry
Viscometric Determination of Gelatinization Temperature (GT)
The gelatinization temperature (GT) can be determined using a rotary viscometer (e.g., amylograph or viscograph, Brabender GmbH & Co. KG, Germany [7] or Rapid-Visco-Analyser (RVA), Perten Instruments, a PerkinElmer Company, USA [8]).
Unlike the analysis method for adjuncts which do not contain a large amount of enzymes, for the analysis of barley malt, a mash with a mash to sparge ratio of 1 : 4 (similar to that commonly found in the brewing process) is used [9]. The sample is heated according to a programmable temperature/time program (refer to table 1) and the viscosity is measured using measuring stirrer throughout the process.
A gelatinization begins to occur, an increase in viscosity is registered; temperature of the sample is measured and identified as the corresponding gelatinization temperature. An increase in viscosity of a minimum of 24 cP (mPa × s) within six seconds is the evaluation criterion for the pasting temperature.
This method describes how the extract content of adjuncts is determined.
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the method used for malt analysis.
This method describes how the extract content of adjuncts is determined.
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the procedure given in the method for malt analysis.
The gelatinization temperature can be determined using a rotary viscometer (e.g., Amylograph or Viscograph, Brabender GmbH & Co. KG, Germany [4] or a Rapid-Visco-Analyser, RVA, Perten Instruments, a PerkinElmer Company, USA [8]).
A suspension consisting of a finely ground sample and water is produced, whose precise mixing ratio should correspond to the analysis protocol for the adjunct in question. However, since for many cereals and pseudocereals no official analysis protocol exists, the initial weight for the adjuncts listed in table 2 has been determined empirically [3].
Once the suspension is prepared it is attempered according to a pre-programmed temperature/time program, and the viscosity is determined on a continuous basis by means of a rotor and a rotary torque measurement (fig. 1). When gelatinization begins, an increase in the viscosity is registered, and the corresponding sample temperature is defined as the gelatinization temperature. The standard evaluation criterion (PT) is a viscosity increase of at least 24 cP (≙ mPas) within six seconds.
This method describes how to determine not only the variety of barley but whether a lot of barley consists of a mix of varieties.
Barley intended for malt production as well as barley malt
Separation and identification of the protein (hordein) fraction of barley or barley malt by means of gel electrophoresis. The method is suitable for all types of barley, as long as reference substances are available. However, the method cannot be used to identify barley varieties used to produce malt that has been so strongly modified that the protein fraction is almost completely degraded.
Whole hops intended for use in beer brewing or elsewhere in the food industry
Evaluation of the appearance of hop cones is performed through visual inspection and sensory assessment.