Subject
|
Topic
|
Aims
|
Measuring category |
Methods
and tools
|
| Malting
barley quality assessment |
Introduction |
- specify the main source for
production of baking malt
- specify criteria of high quality
of malting barley
|
A
C
|
|
- specify properties of high quality
extract
- give interpretation of the role of
optimum crude protein levels in barley
|
C
|
- describe the relation between
quality of malting barley and quality of malt
|
D
|
- list factors determining low
protein content
|
A
|
- specify primary quality parameters
|
B
|
- compare and interpret requirements
of the polish norms for class I malting barley
with norms set by other countries
|
D
|
Moisture
|
- show relationships between
moisture and microbiological quality of grain
|
D
|
- list and discuss moisture content
determination methods
|
C
|
- compare different methods of
determining moisture contenti
|
B
|
- determine moisture levels using
electric moisture meters
|
C
|
- determine moisture levels by the
reference method
|
C
|
- determine moisture levels
according to the European Brewing Convention
|
C
|
- determine moisture levels by the
NIR technique
|
C
|
- chose a method to determine
moisture content suitable for specific conditions
and justify your choice
|
D
|
Impurities in
total, including foreign materials
|
- specify the requirements set by
the polish norms for class I malting barley
|
D
|
- compare the polish norms with the
French and German requirements
|
C
|
- define the term ‘impurities in
total’
|
A
|
- determine groups of malting barley
impurities:
- Useful
- Useless
|
C
|
- Show differences between useful
and useless impurities
|
B
|
- Determine total impurities
|
C
|
- determine proportion of impurities
using the visual image analysis
|
C
|
- give interpretation (justification/economic
importance) of determination of impurities
|
D
|
Water sensitivity
|
- define the term “germination
capacity”
|
A
|
- define the term “water
sensitivity”
|
A
|
- specify “water sensitivity”
levels in malting barley
|
C
|
- specify parameters favouring an
increase in “water sensitivity”
|
C
|
- explain the importance of
germination capacity and “water sensitivity”
for the brewing industry
|
B
|
Germination
capacity
|
- specify the optimum dormancy level
of kernels
|
C
|
- explain the importance of kernel
viability for the malting industry
|
B
|
- list factors determining
germination capacity of kernels
|
A
|
- list and describe successive
germination phases of kernels
|
C
|
- identify each germination phase of
kernels
|
C
|
- list methods applied to the
determination of germination capacity
|
A
|
- indicate the differences between EI
and EII germination capacity
|
B
|
- discuss Schönfeld’s method,
standard method and non-standard methods
|
B
|
- show essential differences between
the above methods
|
B
|
- determine germination capacity
using the above methods
|
C
|
- design a hierarchy of the methods
in terms of choosing effectively an appropriate
method for specific conditions
|
D
|
- explain the sense of determining
germination capacity
|
B
|
Protein content
|
- list possible effects of protein
levels exceeding the recommended content
|
B
|
- list and discuss nitrogen/protein
determination methods
|
C
|
- show essential differences between
the methods applied to determination of protein
|
B
|
- determine nitrogen/protein with
Kjeldahl’s method and NIR technique
|
C
|
- indicate the importance and
justify the right choice of a determination
method
|
D
|
Grain uniformity
|
- specify the effect of grain
uniformity on malt quality
|
C
|
- specify factors influencing grain
uniformity
|
A
|
- list and discuss the methods of
determining grain uniformity
|
A
|
- indicate differences between the
above methods essential for malt quality
|
B
|
- discuss the use of ISO 5223:1998
sieves for determination of grain uniformity
|
C
|
- discuss the application of
measuring geometric properties of grain using
digital image analysis (DIA) for determination of
grain uniformity
|
C
|
- present distribution of geometric
properties typical of particular malting barley
cultivars
|
B
|
- present shape coeffcients typical
of particular malting barley cultivars
|
B
|
- give interpretation of the above
properties for production of high quality malt
|
B
|
- what does mean the microbiological
quality
|
B
|
- indicate the most important mould
species influenced the quality of malting barley
|
C
|
Microbiological
evaluation
|
- indicate the most important mould
species influenced the quality of malting barley
|
A
|
- elassify the species of mould in
term of health hazard
|
A
|
- explain the disadvantage lack of
the microbiological tests
|
C
|
- explain the disadvantage of the
lack of microbiological tests
|
C
|
- describe the methods of
microbiological tests
|
A,B
|
- elaborate the design of malting
barley microbiological quality guarantee the high
quality of malt and beer.
|
D
|
