This investigation presents a holistic and comprehensive assessment of the stepwise changes in barley quality during the malting process for multiple batches of two Australian malting varieties (Buloke and Gairdner), in two modern, commercial scale pneumatic malthouses. The study sought to analyse and compare malting plant and variety with respect to basic changes in malt quality for protein (total protein and free amino nitrogen), fermentability (apparent attenuation limit and diastatic power), extract yield, along with filtration indicators (lautering efficiency, viscosity and β‐glucan). Overall, comparing the two malt plants, it was observed that although malt batches and varieties followed different malting pathways, the finished and kilned malt was of satisfactory quality in terms of FAN, viscosity, friability, fermentability and extract. © 2020 The Institute of Brewing & Distilling

中文翻译：

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两个商业麦芽工厂生产过程中麦芽质量的变化

这项调查针对两个现代商业规模的气动麦芽厂，对多批两种澳大利亚麦芽品种（Buloke和Gairdner）在麦芽制造过程中大麦质量的逐步变化进行了全面而全面的评估。该研究旨在就麦芽品质（总蛋白质和游离氨基氮），发酵能力（表观减毒极限和透水能力），提取物产量以及过滤指标（提振效率）的基本变化，分析和比较制麦芽植物和品种。 ，粘度和β-葡聚糖）。总体而言，通过比较两种麦芽植物，可以观察到尽管批次和品种的麦芽遵循不同的麦芽制造途径，但从FAN，粘度，易碎性，发酵性和提取物的角度来看，成品麦芽和熟麦芽具有令人满意的质量。