<abstract xmlns="http://www.w3.org/1999/xhtml"><p>The study was designed to assess technological quality of grains from two wheat cultivars (<italic>Elixer</italic> and <italic>Rockefeller</italic>), as well as one cultivar of winter (<italic>Joy</italic>) and one cultivar of spring barley (<italic>Irina</italic>), and to carry out the malting process at temperature of 15°C for 5 days. Malt analyses were carried out in accordance with the ECB Methods. The wheat malts were found with lower <italic>Kolbach</italic> index, and high viscosity was identified in wort obtained from wheat. The findings related to the wheat malts showed better quality parameters in <italic>Elixer</italic> variety compared to <italic>Rockefeller</italic> variety. <italic>Elixer</italic> wheat malt had higher diastatic power (427.03 WK) and lower extractivity (81.85%) compared to <italic>Joy</italic> barley malt (376.12 WK and 85.79%). Laboratory tests assessing the malts and wort showed that winter barley grain has high malting quality and can be used without modifications in the malting and mashing processes in brewing industry. It is necessary to conduct further research focusing on cultivation, agricultural techniques and technologies applied in wheat farming, in order to obtain cultivars which can be used to produce high quality malts.</p></abstract>

The study was designed to assess technological quality of grains from two wheat cultivars (Elixer and Rockefeller), as well as one cultivar of winter (Joy) and one cultivar of spring barley (Irina), and to carry out the malting process at temperature of 15°C for 5 days. Malt analyses were carried out in accordance with the ECB Methods. The wheat malts were found with lower Kolbach index, and high viscosity was identified in wort obtained from wheat. The findings related to the wheat malts showed better quality parameters in Elixer variety compared to Rockefeller variety. Elixer wheat malt had higher diastatic power (427.03 WK) and lower extractivity (81.85%) compared to Joy barley malt (376.12 WK and 85.79%). Laboratory tests assessing the malts and wort showed that winter barley grain has high malting quality and can be used without modifications in the malting and mashing processes in brewing industry. It is necessary to conduct further research focusing on cultivation, agricultural techniques and technologies applied in wheat farming, in order to obtain cultivars which can be used to produce high quality malts.

Technological Assessment of Winter Cultivar of Common Wheat (<italic>Triticum aestivum</italic> L.) and Winter Barley (<italic>Hordeum vulgare</italic> L.) for Pale Malt Production

Department of Food and Agriculture Production Engineering

Acta Universitatis Cibiniensis. Series E: Food Technology

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

Technological Assessment of Winter Cultivar of Common Wheat ( L.) and Winter Barley ( L.) for Pale Malt Production

The study was designed to assess technological quality of grains from two wheat cultivars (Elixer and Rockefeller), as well as one cultivar of winter (Joy) and...

Technological Assessment of Winter Cultivar of Common Wheat (Triticum aestivum L.) and Winter Barley (Hordeum vulgare L.) for Pale Malt Production

Pubblicato online: 25 giu 2020

Pagine: 89 - 98

Ricevuto: 16 gen 2020

Accettato: 06 apr 2020

DOI: https://doi.org/10.2478/aucft-2020-0008

Parole chiave
winter barley, wheat malt, malting loss, index, extract potential, diastatic power

© 2020 Justyna Belcar et al., published by Sciendo

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

Technological Assessment of Winter Cultivar of Common Wheat (Triticum aestivum L.) and Winter Barley (Hordeum vulgare L.) for Pale Malt Production

Pubblicato online: 25 giu 2020

Pagine: 89 - 98

Ricevuto: 16 gen 2020

Accettato: 06 apr 2020

DOI: https://doi.org/10.2478/aucft-2020-0008

Parole chiavewinter barley, wheat malt, malting loss, index, extract potential, diastatic power

© 2020 Justyna Belcar et al., published by Sciendo

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

Parole chiave
winter barley, wheat malt, malting loss, index, extract potential, diastatic power