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Malt Modification: Friability and Beta Glucan

As part of the Alexander bench top malt analysis system we have been working on a method of measuring malt friability using milling energy – the amount of energy used by a mill to grind a sample of malt.


Since friability is a measure of malt modification, we thought it would be interesting to test our system by looking at the correlation between milling energy and the beta glucan content of two malting barley varieties on their journey through the malting process.



As you can see from the two graphs above, there is good correlation between the amount of energy needed to grind up a sample of malt, and the malts beta glucan content, showing that our milling energy analyser is a robust measure of malt modification.


Keep tuned for more updates!


Cheers!

curio malting

Pioneer House, 9 Bond Avenue,

Bletchley, Milton Keynes,

MK1 1SW, United Kingdom

 

 

malting@curio.group

+44 (0) 1442 843640
 

© Curio Group 2017. All Rights Reserved.

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