VIEW ARTICLE    DOI: 10.1094/ASBCJ-44-0095

Rapid Malt Modification Analyses in a Production Malthouse: Friabilimeter and Calcofluor Methodologies. Cecil E. Giarratano and David A. Thomas, Adolph Coors Company, Malting Research and Development, Golden, CO 80401. J. Am. Soc. Brew. Chem. 44:0095, 1986.

Sixty-nine production malt samples with various levels of modification were analyzed by Friabilimeter and Calcofluor-stain methods and compared to conventional ASBC malt analyses. A statistical comparison of the results proves that the two newer methods correlate well with conventional malt modification measurement and to each other, and can be used effectively to provide rapid and accurate malt modification data. However, the data show that these two methods differ considerably with respect to malt total and soluble protein analyses and, therefore, to malt extract quantification as described in the Bishop regularity principle of malt extract prediction. Specifically, the Friabilimeter method was highly correlated to total protein (r = -0.64) and malt extract (r = 0.60) but was not correlated to soluble protein (r = 0.09) in the malt. The Calcofluor method, however, was not statistically correlated with total protein, (r = -0.15), was correlated with soluble protein data (r = 0.34), and was somewhat less correlatable to percent malt extract (r = 0.36). These differences indicate that the Friabilimeter and Calcofluor-stain methods can be used to yield rapid and accurate information about general malt modification, but can result in different information regarding malt protein content and solubilization.

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