Quantity of dough (g)

Malt rate (%)

Rate of flow (mm/30s)

Matter dries (g/100g of gruel)

62

1

0

20.9 ± 0.62

62

2

0

20.91 ± 0.34

62

3

0

20.92 ± 0.45

62

4

0.3 ± 0.1

20.93 ± 0.97

62

5

0.6 ± 0.2

20.94 ± 0.88
The values are the mean ± standard deviation for n = 3
Table 2: Consistency of the gruels to which the malt is added before cooking.