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A METHOD FOR DIRECT ASSESSMENT OF MALT MODIFICATION |
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| Authors: | G. H. Palmer |
| Abstract: | A new test is described which directly determines the status of modification of individual malt corns. Longitudinally-cut half sections of malt are extracted (‘mashed’) in water at 65°C. The enzymically modified regions of the endosperms are dissolved away whilst the unmodified areas are retained in the cut grains. |
| Keywords: | malt mashing method modification |