The Relationship Between Malt ‘Friability’ and Wort Viscosity

Bathgate, G. N.

doi:10.1002/j.2050-0416.1983.tb04217.x

Cited by 25 publications

(10 citation statements)

References 6 publications

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“…All the materials were grown in the field of the Tochigi branch of the Tochigi prefectural agricultural experiment 1 station in 2002-2003. Plants were spaced 10 cm apart within rows, and rows were spaced 65 cm apart.…”

Section: Plant Materialsmentioning

confidence: 99%

“…To make high quality breeding efficient, a quick quality estimation method that involves the use of grain or malt itself is required. To meet this requirement, a friabilimeter that uses malt for the prediction of EX and VI, and a pearlograph using malt for hot water extract have been developed and used in breeding 1,5,12 . A Single Kernel Characterization System 4100 (SKCS) has also been used in recent times for cereal quality estimation using grains of barley, wheat, rice, oats and sorghum 2,7,8,10,11 .…”

Section: Introductionmentioning

confidence: 99%

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Relationship Between Quality Parameters and SKCS Hardness Index in Malting Barley

Nakagawa

Sekiwa

Yamaguchi

et al. 2009

Journal of the Institute of Brewing

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To make an efficient and laborsaving quality selection in a malting barley breeding program, the relationship between malting quality parameters and the hardness index (HI) measured by Single Kernel Characterization System (SKCS) 4100 was studied with barley genetic resources and a group of descendant lines from "Yon Rkei 1363" that possess the high lysine allele lys1 and a very high diastatic power (DP). There was a highly significant correlation between the grain HI and the malt extract both in the genetic resources (r = -0.48**) and in the lys1 parent-derived lines (r = -0.50**). Malt HI showed a highly significant correlation with malt extract (r = -0.70** in genetic resources, r = -0.57** in the lys1 parent-derived lines) and malt total protein (r = 0.73**, 0.84**, respectively). For the selection of very high DP lines from the lys1 parent-derived group, high grain HI selection was effective as all the very high DP lines had much harder grain characteristics. Therefore SKCS was regarded as a useful tool for quality selection in malting barley breeding.

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Section: Plant Materialsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Relationship Between Quality Parameters and SKCS Hardness Index in Malting Barley

Nakagawa

Sekiwa

Yamaguchi

et al. 2009

Journal of the Institute of Brewing

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“…It was also noted that malt acidified with L. plantarum TMW 1.460 had a higher glassy corn fraction than all other malt samples. Numerous studies have examined the relationship between malt friability and wort viscosity, and reported strong negative relationships between the aforementioned parameters 6,47 . Our results do not support these findings as malt acidified with L. plantarum TMW 1.460, had the lowest friability, and a low wort viscosity.…”

Section: Friabilitymentioning

confidence: 99%

The Influence of Lactic Acid Bacteria on the Quality of Malt

Lowe

Arendt

Soriano

et al. 2005

Journal of the Institute of Brewing

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In this study three strains of lactic acid bacteria were applied during the malting process to evaluate the impact on malt and wort quality. The trials were performed in a micromalting plant simulating an industrial malting programme. The samples were compared to chemically acidified as well as non-acidified malt. Bacterial cultures were chosen with reference to their enzymatic (proteolytic /amylolytic) activity, or their good acidifying properties. The effects of lactic acid bacteria on wort characteristics were investigated and compared to wort produced from 100% unacidified malt. A chemical food grade lactic acid was also used to acidify the barley for comparison purposes. Characteristics such as pH, extract, colour, viscosity, total soluble nitrogen, free amino nitrogen, apparent fermentability, ␤-glucan and lautering performance of the resultant worts were determined. Results showed improved levels of ␤-glucanase in the malt although reduced malt friability was observed where LAB was employed. An improved lautering performance, lower wort viscosity and elevated TSN levels were also reported where LAB exhibiting protease activity were applied.

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“…Conventionally, the presence of β ‐glucan content in the MLR was expected since the levels of this polysaccharide have been associated with wort viscosity and are the primary cause of reduced filtration efficiency during the brewing process . Friability also has a minor but significant role in predicting wort viscosity related to the modification of malt cell walls . β ‐Glucan and friability were, however, minor predictors compared with xylanase in this investigation, which suggests the functional importance of measuring this enzyme when assessing malt quality.…”

Section: Resultsmentioning

confidence: 64%

Prediction of potential malt extract and beer filterability using conventional and novel malt assays

Cornaggia¹,

Evans

Draga³

et al. 2019

J. Inst. Brew.

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Colourimetric assays were used to measure the activities of six key hydrolases endogenous to barley: β‐glucanase, xylanase, cellulase, α‐amylase, beta‐amylase and limit dextrinase. The analysed barley malt samples were previously characterised by 27 conventional malt quality descriptors. Correlations between enzymatic activities and brewing parameters such as extract yield, fermentability, viscosity and filterability were investigated. A single extraction protocol for all six hydrolases was optimised and used for multi‐enzyme analysis using fully automatable assay formats. A regression analysis between malt parameters was undertaken to produce a relationship matrix linking enzyme activities and conventional malt quality descriptors. This regression analysis was used to inform a multi‐linear regression approach to create predictive models for extract yield, apparent attenuation limit, viscosity and filterability using the Small‐scale Wort rapId Filtration Test (SWIFT) and two different mashing protocols – Congress and a modified infusion mash at 65°C (MIM 65°C). It was observed that malt enzyme activities displayed significant correlations with the analysed brewing parameters. Both starch hydrolases and cell wall hydrolase activities together with modification parameters (i.e. Kolbach index) were found to be highly correlated with extract yield and apparent attenuation limit. Interestingly, it was observed that xylanase activity in malts was an important predictor for wort viscosity and filterability. It is envisaged that the automatable measurement of enzyme activity could find use in plant breeding progeny selection and for routine assessment of the functional brewing performance of malt batches. This analytical approach would also contribute to brewing process consistency, product quality and reduced processing times. © 2019 The Institute of Brewing & Distilling

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The Relationship Between Malt ‘Friability’ and Wort Viscosity

Cited by 25 publications

References 6 publications

Relationship Between Quality Parameters and SKCS Hardness Index in Malting Barley

Relationship Between Quality Parameters and SKCS Hardness Index in Malting Barley

The Influence of Lactic Acid Bacteria on the Quality of Malt

Prediction of potential malt extract and beer filterability using conventional and novel malt assays

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