Research of Malting Procedures for Winter Hard Wheat Varieties-Part II

• Published in: Foods 2021-01, Vol.10 (1), p.147
• Main Authors: Krstanović, Vinko, Habschied, Kristina, Mastanjević, Krešimir
• Format: Article
• Language: English
• Subjects: Business metrics; Food science; Indicators; Malt; moderately intensive malting procedure; moderately restrictive malting procedure; Process parameters; Respiration; Variance analysis; Viscosity; Wheat; wheat malt quality; Winter; Wort; Worts
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods10010147

This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.