| Popis: |
Examination of starches separated from green malt and from kilned malts of colour ranging between 3 and 23 shows that only small amounts of “new” carbohydrate linkages are formed in the starches during kilning, though the colour changes from white to buff and the amount of contaminating protein increases. Nevertheless, standard enzymic treatments show that the higher the colour value of the malt, the less susceptible it is to attack by amylases, and the larger is the content of non-fermentable, non-dialysable dextrin. Although the amount of non-dialysable dextrin rises as the colour value of the malt increases, dextrin content of the derived wort is not directly related to the enzymic activity of the malt. Thus, the non-fermentable dextrin of wort from malt of colour 3 is little higher than that of wort from green malt, despite the considerably higher diastatic power of the latter. Head retention values of draught and bottled beers from the green malt and kilned malts of colours 3, 6 and 13 show no correlation with dextrin content. |
Plný text