STUDIES ON BARLEY AND MALT WITH THE RAPID VISCOANALYSER: [IV] AMYLOCLASIS, AMYLOLYSIS AND CYTOCLASIS OF MALT AND MALTING QUALITY

Abstract

During investigations into viscometric methods for the assessment of quality potential of barley crossbreds from a breeding programme, unexpected positive relationships between the Peak Area of the viscogram and malting potential suggested that “viscometrically‐resistant” starch was correlated with high malting quality. Further anomalous viscometric results from malts of the cultivar Schooner were used to explain its high malting potential, despite its known poor development of Diastatic Power, and to account both for the positive relationship between logPA and extract, mentioned above, and to explain the poor relationship between viscogram and extract data across cultivars. 1995 The Institute of Brewing & Distilling