Malt intended for use in beer brewing or elsewhere in the food industry
While α-amylase is active in a gelatinized solution of amylopectin, the viscosity of the solution is constantly dropping due to the degradation of the starch molecules, which can be tracked using a rotational viscometer. The change in the reciprocal of the specific viscosity serves as a measure for the activity of α-amylase.
Malt intended for use in beer brewing or elsewhere in the food industry
Through the action of endo-β-glucanase on a β-glucan solution, the viscosity of the solution continuously decreases, due to the degradation of the substrate molecules, which is measured using a rotary viscometer. The change in the reciprocal of the specific viscosity is a measure for the activity of endo-β-glucanase.