Malting quality index.
Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d....
| Main Authors: | , |
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| Format: | Article |
| Language: | ces |
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Research Institute of Brewing and Malting, Plc.
2002-06-01
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| Series: | Kvasný průmysl |
| Subjects: | |
| Online Access: | https://kvasnyprumysl.cz/en/artkey/kpr-200206-0001_Ukazatel_sladovnicke_jakosti.php |
| _version_ | 1811235893215756288 |
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| author | V. PSOTA K. KOSAŘ |
| author_facet | V. PSOTA K. KOSAŘ |
| author_sort | V. PSOTA |
| collection | DOAJ |
| description | Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure".Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure". |
| first_indexed | 2024-04-12T12:00:15Z |
| format | Article |
| id | doaj.art-568f8d867b9f4ab88da92726375d69eb |
| institution | Directory Open Access Journal |
| issn | 0023-5830 2570-8619 |
| language | ces |
| last_indexed | 2024-04-12T12:00:15Z |
| publishDate | 2002-06-01 |
| publisher | Research Institute of Brewing and Malting, Plc. |
| record_format | Article |
| series | Kvasný průmysl |
| spelling | doaj.art-568f8d867b9f4ab88da92726375d69eb2022-12-22T03:33:53ZcesResearch Institute of Brewing and Malting, Plc.Kvasný průmysl0023-58302570-86192002-06-0148614214810.18832/kp2002011kpr-200206-0001Malting quality index.V. PSOTAK. KOSAŘBased on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure".Based on demands of Czech beer and malt producers the evaluation system of malting barley variety technological quality was amended. It was agreed that in the scope of the malting quality index further parameters will be evaluated in the future: protein content in a barley grain, extract yield in d. m., relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability of malt and ß-glucan content in wort. Weights of evaluated parameters and limit values (optimal and non-acceptable) as well (limits) were determined subjectively based on experience and requirements of Czech malt houses and breweries' representatives. Point value of each individual parameter is calculated with the help of regression equations and the total value of malting quality results from modification of so-called "superiority measure".https://kvasnyprumysl.cz/en/artkey/kpr-200206-0001_Ukazatel_sladovnicke_jakosti.phpbarleyquality |
| spellingShingle | V. PSOTA K. KOSAŘ Malting quality index. Kvasný průmysl barley quality |
| title | Malting quality index. |
| title_full | Malting quality index. |
| title_fullStr | Malting quality index. |
| title_full_unstemmed | Malting quality index. |
| title_short | Malting quality index. |
| title_sort | malting quality index |
| topic | barley quality |
| url | https://kvasnyprumysl.cz/en/artkey/kpr-200206-0001_Ukazatel_sladovnicke_jakosti.php |
| work_keys_str_mv | AT vpsota maltingqualityindex AT kkosar maltingqualityindex |