Effects of final warm water steep and air rest cycles on malt properties of three improved Nigerian sorghum cultivars

• Published in: Journal of the Institute of Brewing 1994-09, Vol.100 (5), p.335-338
• Main Authors: Ezeogu, L.I, Okolo, B.N
• Format: Article
• Language: English
• Subjects: amylase; amylases; Beers; Biological and medical sciences; cultivars; diastatic power; extract; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; mailing loss; malting quality; Sorghum; Sorghum (Poaceae); treatment; warm water steeping
• ISSN: 0046-9750; 2050-0416
• DOI: 10.1002/j.2050-0416.1994.tb00832.x

The effects of final warm steeping at 40°C and air‐rest cycles on malting loss and other malt quality parameters of three improved Nigerian sorghum cultivars were investigated. Grains were steeped for 48 h under four different steep regimes then germinated for 4 days at 30°C. The effect of final warm steeping on kernel growth, malting loss, diastatic power, α and β‐amylase and extracts of the malts was significantly affected by air‐resting, cultivar and the pair‐wise interactions of cultivar and steep regime. Generally, malting loss and kernel growth reduced significantly (p< 0.001) when the steep cycle was a combination of air‐resting and final warm water steep at 40°C. Diastatic power, α‐amylase, β‐amylase and extract also improved significantly in both ICSV 400 and KSV 8 when these grains were malted by a steep regime which combined both air‐rest cycles and final warm water steep. However steeping these grains under a final warm water steep without air‐resting led to a decrease in extract recovery and enzyme activity. Conversely steeping SK 5912 by a combination of air‐resting and final warm water steep generally, inhibited rather than enhanced extract and enzyme development.