STUDIES ON BARLEY AND MALT WITH THE RAPID VISCOANALYSER: [II] THE EFFECTS OF MODIFICATION ON VISCOGRAMS

Abstract

The effects of modification on the rapid viscograms of barley and malt were investigated. Relationships between viscogram data and time of modification were examined under conditions of autolysis at highand low temperatures and enzyme inhibition at high temperature. The progress of modification of malts could be monitored by any of several viscogram measurements. Within varieties, almost all the characteristics of the rapid viscogram had close relationships to extract values. A significant exception was Time‐to‐peak under conditions of enzyme inhibition. Some comparisons with the Falling Number Apparatus are reported. 1995 The Institute of Brewing & Distilling