No abstract

The change in viscosity of a mash of finely ground malt and water, with increasing temperature, was studied with a Brabender-Viscograph. A peak-shaped viscogram was obtained, the shape being characteristic of malt. The size of the peak differed considerably in different malt samples tested. A method for viscographic analysis of malt was devised. Examination of the relation between the viscogram and the properties of malt showed that the viscosity just before gelatinization, the maximum viscosity, the final viscosity and the peak area of the viscogram of the mash were correlated with various quality factors of the malt.The viscogram can be obtained rapidly and easily and so seems to offer a useful method for evaluation of the quality of malt.