Mash rheological studies - the development and application of novel grain characterisation methods

摘要

The development and application of laboratory-scale rheological methods for determining viscosity profiles during mashing and then relating this rhelogical data to the quality and process-ability of brew-house raw materials is the subject of this study. Clear correlations were found between the generated mash rheological data and the simulated levels of grain modification, grain components and both endogenous and exogenous enzyme types and levels. Application of these rheological methods can enable further characterisation of brewhouse raw materials, which can enable the maltster/brewer to make critical decisions to ensure optimal product quality.