Research on the Malting Properties of Domestic Wheat Varities
Abstract
:1. Introduction
2. Materials and Methods
3. Results and Discussion
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Day | |
---|---|
1st | Immersion steeping for; 5 h, water t = 14.0 °C Dry steeping for; 19 h, t = 14.5 °C |
2nd | Immersion steeping for; 4h, water t = 14.0 °C Dry steeping for 20 h, t = 14.5 °C |
3rd * | Immersion steeping for 2 h, water t = 14.0 °C |
3rd–7th | Germination was carried out at 14.5 °C during 4 days, air r.H. = 85–87%; |
8th | Duration of kilning was 19 h, performed according to standard procedures for pale malt (MEBAK) after last hour of germination, drying finished, malt degermination, measuring and packing in paper bags and stored |
Method | |||
---|---|---|---|
Unit | MEBAK® | EBC® | |
Micromalting | 2.5.3.1 | ||
1000 grain weight | g d.wt. | 3.4/4.4 | |
Moisture | % | 3.2/4.2 | |
Fine extract content | % d. wt. | 4.1.4.2.2. | |
Saccharification time | min | 4.1.4.2.4. | |
Clarity of wort | EBC | 4.1.4.2.6. | |
Filtration time (min) | min | 4.1.4.2.5. | |
Total proteins f = 6, 25 | % d. wt. | 4.3.1 | |
Soluble N | mg/L | 4.9.1 | |
Hartong number VZ 45 °C | % | 4.1.4.11. | |
Final attenuation of wort | % | 4.11 | |
Wort colour | EBC | 4.1.4.2.8.2. | |
Colour after cooking | EBC | 4.1.4.2.9. | |
Viscosity | mPas. 8.6%e | 4.1.4.4.2. | |
Diastatic power | °WK | 4.1.4.6. | |
α-amylase activity | DU | 4.13 | |
Vitreosity | % | 4.1.3.5.1 | |
FAN | mg/100 g malt dry m. | 4.10 | |
pH | - | 4.1.4.2.7. |
Variety | Method | INDIRA | OSK. 378/19 | OSK. 346/20 | OSK. 353/20 | |
---|---|---|---|---|---|---|
Physical analysis: | MEBAK | EBC | ||||
Grading I. class/above 2.5 mm (%) | 2.3.1 | 93.4 b | 91.2 d | 91.4 c | 95.1 a | |
Thousand grain weight (g dry wt.) | 2.3.2 | 44.59 a | 41.95 c | 39.17 d | 43.8 b | |
Filth (%) | 2.2.5 | 1.25 b | 1.20 b | 1.85 a | 1.10 c | |
Average vitreosity (%) | 2.3.4. | 31 b | 35 a | 28 c | 18 d | |
Physiological analysis: | ||||||
Germinative energy (3 days) | 2.4.2.1 | 98.0 a | 97.0 b | 95.0 c | 97.5 b | |
Germinative energy (5 days) | 99.4 a | 99.0 a | 97.5 b | 99.0 a | ||
Chemical analysis: | ||||||
Moisture content of grain (%) | 2.5.1 | 11.82 b | 11.28 c | 12.66 a | 11.87 b | |
Total proteins (% dry wt.) F = 5.7 | 3.3.1 | 12.35 c | 12.16c | 13.55 a | 12.75 b | |
Sedimentation value (ml) | ICC 115/1 | 36 a | 34 c | 34 c | 35 b | |
Gluten (%) | ICC 107/1 | 24.5 c | 24.8 c | 28.0 a | 26.6 b | |
Gluten index | ICC 107/1 | 99 a | 98 b | 92 d | 95 c | |
Falling number (s) | ICC 155 | 312 c | 301 d | 330 a | 322 b |
Quality Indicator | Variety | Recommended Value | |||
---|---|---|---|---|---|
INDIRA | OSK. 378/19 | OSK. 346/20 | OSK. 353/20 | ||
Moisture (%) | 5.87 b | 5.99 a | 5.91 a | 5.59 c | - |
1000 grain weight (g d.wt.) | 41.24 a | 38.02 c | 37.3 d | 40.1 b | - |
Vitreosity (%) | 8 a | 3 c | 2 d | 4 b | 5–10 |
Total proteins (% d.wt.) f = 6.25 | 11.6 b | 11.2 b | 12.5 a | 12.0 a | 11–11.5 |
Soluble N (mg/L) | 568.3 b | 542.5 c | 672.7 a | 562.3 c | 555–700 |
Fine extract content (% d.wt.) | 82.9 ab | 83.1 a | 83.0 a | 82.5 b | >83 |
Saccharification time (min) | 10–15 | 10–15 | 10–15 | 10–15 | 10–15 |
Clarity of wort (EBC u.) | 3.3 a | 3.0 a | 3.4 a | 3.1 a | - |
Wort colour (EBC u.) | 3.0 a | 3.4 a | 2.6 b | 2.8 b | 3–5 |
Colour after cooking | 4.2 b | 4.8 a | 4.7 a | 4.2 b | - |
Filtration time (min) | 55 a | 55 a | 54 b | 55 a | <60 |
pH | 5.7 b | 5.8 ab | 5.8 ab | 5.9 a | 5.9–6.1 |
Viscosity (mPas. 8.6%e) | 1.507 c | 1.505 c | 1.581 a | 1.556 b | 1.5–1.8 |
Hartong number VZ 45 °C (%) | 36.8 a | 36.7 a | 34.7 b | 32.1 c | >33 |
Diastatic power (°WK) | 265 c | 252 d | 271 b | 285 a | 250–420 |
α-amylase activity(DU) | 51 b | 46 c | 46 c | 55 a | 40–60 |
Final attenuation of wort(%) | 82.5 b | 83.0 a | 81.8 c | 83.0 a | >82 |
FAN (mg/100 g dry wt.) | 116 b | 110 c | 110 c | 143 a | <180 |
Variety | |||||
---|---|---|---|---|---|
INDIRA | OSK. 378/19 | OSK. 346/20 | OSK. 353/20 | Recommended Value | |
Moisture after 48 h (%) | 44.5 a | 44.5 a | 44.5 a | 44.5 a | - |
Moisture at the beggining of germination phase (%) | 42.9 b | 42.6 b | 43.3 b | 44.0 a | <44.5 |
Moisture of green malt (%) | 45.3 b | 45.8 b | 45.0 c | 46.2 a | - |
Moisture of malt (%) | 5.30 ab | 5.41 a | 5.09 c | 5.11 bc | 4.8–5.5 |
Total losses (g/d.wt.) | 13.8 a | 12.1 c | 11.7 c | 12.6 b | <10 |
Respiration losses (g/d.wt.) | 5.9 a | 5.0 b | 5.2 b | 5.4 ab | - |
Germination losses (g/d. wt.) | 7.9 a | 7.1 b | 6.5 c | 7.2 b | - |
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Krstanović, V.; Habschied, K.; Dvojković, K.; Mastanjević, K. Research on the Malting Properties of Domestic Wheat Varities. Fermentation 2021, 7, 1. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010001
Krstanović V, Habschied K, Dvojković K, Mastanjević K. Research on the Malting Properties of Domestic Wheat Varities. Fermentation. 2021; 7(1):1. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010001
Chicago/Turabian StyleKrstanović, Vinko, Kristina Habschied, Krešimir Dvojković, and Krešimir Mastanjević. 2021. "Research on the Malting Properties of Domestic Wheat Varities" Fermentation 7, no. 1: 1. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7010001