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|Title:||Black point of barley: doesn’t mean Guinness!|
|Citation:||12th Australian Barley Technical Symposium Conference Proceedings, 11-14 September 2005: 4p. [CD-ROM]|
|Publisher:||Australian Barley Association|
|Conference Name:||Australian Barley Technical Symposium (12th : 2005 : Hobart, Tasmania)|
|Abstract:||The major end use of malting barley is for the production of beer. The malt can have a significant influence on brewing efficiency and final beer quality. Black pointed barley grain is considered unacceptable by maltsters because of the assumption it may affect the malting process and hence beer quality, by producing off-flavours, darker colour formation and beer staling. However, no evidence has been provided to categorically show that black pointed barley does alter the quality of grain, malt or beer produced. Black pointed and clean grains were malted and quality measurements performed on the wort produced. We investigated a number of malting quality parameters including hot water extract, diastatic power, and viscosity. The association with black point and variation in the colour of wort, total polyphenols in wort and wort pH, was also investigated to establish whether black point discoloured grain is suitable for use in the malting and brewing industry.|
|Keywords:||Enzymatic browning; black point threshold; hot water extract|
|Appears in Collections:||Agriculture, Food and Wine publications|
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