Do brewers need a starch modification index?
This contribution is a review of scientific investigations of the Hartong Index at 45 °C (VZ 45 °C) and a discussion of the respective findings. In a previous publication, the authors subdivided issues arising into three major breakdown processes i.e. proteolysis, cytolysis and amylolysis in the malting and brewing process [16]. This article summarises the outcome of the investigations and critically discusses the question whether VZ 45 °C is a useful specification for assessing malt quality.
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