Kvasny Prum. 1984; 30(3): 49-52 | DOI: 10.18832/kp1984010

New methods for malt checking. Determination of friability and homogenity of malt.Peer-reviewed article

M. NENTWICHOVÁ, A. DOLEŽALOVÁ

The new criterion for a determination of malt friability is suitable from the standpoint of the quick and informative results of the degree of malt modification. The method is suitable for a plant-scale checking due to its simplicity. The value of friability reflects changes in the flour - crush EBC, the Kolbach Number, RE 45 °C, final attenuation and viscosity.
(In Czech, English summary only)

Keywords: malt, quality, control, friability

Published: March 1, 1984