Kvasny Prumysl, 2008 (vol. 54), issue 6
Thermogravimetric determination of moisture in brewing raw materials. Part I. - Possibilities of utilizing the thermogravimetric method to determine the moisture in barley and malt.Peer-reviewed article
Jiří ČULÍK, Tomáš HORÁK, Marie JURKOVÁ, Pavel ČEJKA, Vladimír KELLNER
Kvasny Prum. 2008; 54(6): 174-180 | DOI: 10.18832/kp2008010 
Thermogravimetric determination of the moisture content in native samples with the aid of HR 83 (Mettler Toledo) analyser is based on the concept of halogen heating and an automated monitoring of the course of the kilning curve. The possibility of utilizing this instrument in the field was tested on real samples of barley, green malt and malt. Validation of the methods for determining dry matter in barley, green and finished malt was performed. Based on the obtained observations, it can be stated that this instrument can be recommended to malting and brewing laboratories.Thermogravimetric determination of the moisture content in native samples with...
Monitoring of acrylamide in the course of malting and in beer.Peer-reviewed article
Renata MIKULÍKOVÁ, Zdeněk SVOBODA, Sylva BĚLÁKOVÁ, Simona MACUCHOVÁ
Kvasny Prum. 2008; 54(6): 181-185 | DOI: 10.18832/kp2008011
Acrylamide in food is produced in the course of Maillard's reaction and its precursors are reducing saccharides and amino acid asparagin. Reaction mechanism of the acrylamide formation in food depends on food composition and processing conditions. Acrylamide is formed in a significant quantity by heat treatment of food above 120 °C, the highest quantity of acrylamide is created at 150-180 °C. At higher temperatures acrylamide creation is substantially lower as the elimination reaction is faster than that producing acrylamide. Raw material for malt production is barley, a plant with content of nitrogen compounds and high content of starch. During malting...
Barley varieties registered in the Czech Republic in 2008.Peer-reviewed article
Vratislav PSOTA, Vladimíra HORÁKOVÁ, Radomír KOPŘIVA
Kvasny Prum. 2008; 54(6): 186-192 | DOI: 10.18832/kp2008012
In 2008 following malting varieties of spring barley were registered in the Czech Republic: Acrobat, Aktiv, Bernstein, Kangoo, Marthe, and Publican. The varieties Bernstein, Acrobat, Marthe, Publican, and Kangoo provided malts with very good extract content (82.4 to 82.9%). Activity of amylolytic and proteolytic enzymes was high in all the studied varieties. Optimal quality of wort was reflected in high values of final attenuation (81.8-84.0%). The variety Aktiv, unlike the other newly registered malting varieties, had a lower level of modification of cell walls (friability 83%, β-glucan content in wort 223 mg/l). In addition, a non malting variety...