Kvasny Prum. 1984; 30(2): 25-28 | DOI: 10.18832/kp1984005

New methods for malt checking. Determination of α-amylase in malt.Peer-reviewed article

M. NENTWICHOVÁ, A. DOLEŽALOVÁ

A description of the EBC method for α-amylase determination is made. Also methods based on a principle of chromogenous substrates (Phadebas, Spofa-Test) were tested. The correlation among values of α-amylase and the other important parameters of malt quality was calculated. A good correlation was found with RE at 45°C(R = 0.522⁺) and proteins (R = 0.495⁺). The correlation among the values of α-amylase and the others analytical criterions is demonstrated in the plot.
(In Czech, English summary only)

Keywords: malt, quality, α-amylase, determination

Published: February 1, 1984