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<p>The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., <italic>Elixer</italic>, <italic>Rockefeller</italic> and <italic>Gimantis</italic>. 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 <italic>Elixer</italic> and <italic>Rockefeller</italic> varieties. Slightly higher malting losses were identified in the case of <italic>Gimantis</italic>, 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.</p>
</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.

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

Department of Food and Agriculture Production Engineering

Department of Weed Science and Tillage Systems

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

{"article-title":"Effect of malting process duration on malting losses and quality of wheat malts"}

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,...

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

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 221 - 232

Eingereicht: 28. Sept. 2021

Akzeptiert: 24. Nov. 2021

DOI: https://doi.org/10.2478/aucft-2021-0020

Schlüsselwörter
wheat grain, malting, malting losses, wheat malt quality

© 2020 Justyna Belcar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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

Online veröffentlicht: 30. Dez. 2021

Seitenbereich: 221 - 232

Eingereicht: 28. Sept. 2021

Akzeptiert: 24. Nov. 2021

DOI: https://doi.org/10.2478/aucft-2021-0020

Schlüsselwörterwheat grain, malting, malting losses, wheat malt quality

© 2020 Justyna Belcar et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
wheat grain, malting, malting losses, wheat malt quality