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.
The gelatinization temperature can be determined using a rotary viscometer (e.g., Amylograph or Viscograph, Brabender GmbH & Co. KG, Germany [4] or a Rapid-Visco-Analyser, RVA, Perten Instruments, a PerkinElmer Company, USA [8]).
A suspension consisting of a finely ground sample and water is produced, whose precise mixing ratio should correspond to the analysis protocol for the adjunct in question. However, since for many cereals and pseudocereals no official analysis protocol exists, the initial weight for the adjuncts listed in table 2 has been determined empirically [3].
Once the suspension is prepared it is attempered according to a pre-programmed temperature/time program, and the viscosity is determined on a continuous basis by means of a rotor and a rotary torque measurement (fig. 1). When gelatinization begins, an increase in the viscosity is registered, and the corresponding sample temperature is defined as the gelatinization temperature. The standard evaluation criterion (PT) is a viscosity increase of at least 24 cP (≙ mPas) within six seconds.
This method describes how to evaluate the moisture present in barley as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Manual inspection of the moisture present in a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
visual assessment
This method describes how to evaluate the degree of contamination present in a lot of barley as part of the visual and manual inspection process.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual inspection for the presence of foreign grain or contaminants. Also refer to R-110.22.011 Sortierung von Gerste.
This method describes how to determine whether kernels are cracked as part of the visual and manual inspection of a lot of barley.
Barley intended for the production of malt is to be evaluated on the basis of the characteristics described below.
Visual assessment