Cereal Science and Malting Technology—The Future

Publisher Website
Google Scholar
Abstract
A detailed analysis of the endosperm of malting barley, using the friabilimeter and light and scanning electron microscopy, revealed that the patchy pattern of endosperm breakdown that can occur during malting is not readily detected by the friability tests or other methods of malt analyses. The tests performed indicated that increased knowledge of grain structure and function should not only improve the precision of currently used analytical methods but should also stimulate the development of better processing technologies. Greater analytical precision will make it possible for the maltster and brewer of the future to set more meaningful specifications from fewer analyses. One of the important consequences of this development will be that the malt specification of the future will provide a more reliable guide to the processing potential of malt in the brewhouse.