R-100.02.005
Extract Content in Adjuncts – Method According to DE CLERCK
Purpose
This method describes how the extract content of adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
Principle
After gelatinization of the starch in the adjunct, the starch is liquefied and converted through the addition of malt. Subsequently, the extract content is determined according to the method used for malt analysis.
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R-100.04.030
Protein Content in Adjuncts – KJELDAHL
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.04.042
Protein Content of Adjuncts – DUMAS Combustion Method
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.04.182
Protein Content in Adjuncts – NIR
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are added at...
Descriptors:
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R-100.04.183
Protein Content in Adjuncts – NIT
Purpose
This method describes how the protein content in adjuncts is determined.
Scope of application:
Unmalted grains, such as rice, corn (maize), sorghum, barley or starch products, subjected to various degrees of processing (e.g., grits, flakes), which are to be...
Descriptors:
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R-100.05.020
Fat Content (Free Crude Fat) in Adjuncts
Purpose
This method describes how the fat content of adjuncts is determined. The fat content can play a significant role, esp. in the case of corn...
Scope of application:
Unmalted corn (maize), subjected to various degrees of processing (e.g., grits, flakes), which are to be added at certain points in the processes of beer...
Descriptors:
Principle
The sample is extracted with petroleum ether in a Soxhlet apparatus equipped with a reflux condenser; the solvent is evaporated and the crude fat residue weighed.
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