Lesson 7 - Malt Quality SAQ
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This lesson provides the opportunity for you to test yourself on the material covered in Lesson 6 (Malt Quality) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q1
*Indicate whether the following statements are true or false. If false, provide a reason why you think this.
(a) The main parameters that indicate malt quality are:
- Moisture
- Colour
- Modification
- Enzyme activity
- Visual assessment
- Food safety
(b) During malt analysis, DP and DU refer to enzyme levels.
(c) Calcofluor stain is used to determine the total nitrogen level in malt.
(d) An acrospire growth greater than one, indicates over-modification.
Response:
(a) True.
(b) True.
(c) False. Calcofluor stain is used to bind to β-glucan in the cell walls.
(d) True.