1. bookVolume 25 (2021): Issue 2 (December 2021)
Journal Details
License
Format
Journal
eISSN
2344-150X
First Published
30 Jul 2013
Publication timeframe
2 times per year
Languages
English
access type Open Access

Effect of malting process duration on malting losses and quality of wheat malts

Published Online: 30 Dec 2021
Page range: 221 - 232
Received: 28 Sep 2021
Accepted: 24 Nov 2021
Journal Details
License
Format
Journal
eISSN
2344-150X
First Published
30 Jul 2013
Publication timeframe
2 times per year
Languages
English
Abstract

The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis. The findings show that increased duration of the malting process (from 4 to 7 days) corresponded to greater total weight loss, with the most significant differences observed between 5-day and 6-day wheat malts. The qualitative analysis of the malts was carried out in accordance with EBC methodology. The assessments showed that the 5-day long malting process applied to the relevant wheat varieties resulted in production of high-quality malt with optimum malting losses observed in the case of Elixer and Rockefeller varieties. Slightly higher malting losses were identified in the case of Gimantis, and the malt obtained from this variety had very high contents of soluble protein (on average 5.34% d.m.) and Kolbach Index (average of 50.49%), which reflects high proteolytic activity during the grain malting process and a need to modify the malting process for this variety.

Keywords

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