COLD WATER EXTRACT OF MALTS: SOLUBLE CARBOHYDRATE AND MALTING BEHAVIOUR

Abstract

A rapid and simple method for the determination of the carbohydrate fraction of the Cold Water Extract of malts is described. The extraction is preceded by treatment of the malt with barium hydroxide, which is then removed by precipitation with zinc sulphate. This both deactivates enzymes and prevents solubilization of protein. The method was modified so that it was both faster and used smaller samples. A sustainable rate of 80 samples per day can be tested by one operator. This method was used to follow the pattern of modification through malted grain by analysis of pearler residues. Malting and non‐malting cultivars differed in the localization of modification through the grain, with modification confined to the outer layers in non‐malting cultivars. The method was also used to measure the proportion of soluble carbohydrate formed during malting with increasing modification. The proportion of extract solubilized during malting by malting cultivars was less than that solubilized by feed cultivars. 1991 The Institute of Brewing & Distilling