Next Article in Journal
An Application of the Theory of Planned Behaviour to Predict Intention to Consume Plant-Based Yogurt Alternatives
Next Article in Special Issue
Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations
Previous Article in Journal
Responses on Must and Wine Composition of Vitis vinifera L. cvs. Riesling and Cabernet Sauvignon under a Free Air CO2 Enrichment (FACE)
Previous Article in Special Issue
Research of Malting Procedures for Winter Hard Wheat Varieties—Part I
Article

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

Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Foods 2021, 10(1), 147; https://doi.org/10.3390/foods10010147
Received: 20 November 2020 / Revised: 22 December 2020 / Accepted: 8 January 2021 / Published: 12 January 2021
(This article belongs to the Special Issue Effects of Malting and Brewing Process on Sensory and Quality of Beer)
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. View Full-Text
Keywords: moderately intensive malting procedure; moderately restrictive malting procedure; wheat malt quality moderately intensive malting procedure; moderately restrictive malting procedure; wheat malt quality
MDPI and ACS Style

Krstanović, V.; Habschied, K.; Mastanjević, K. Research of Malting Procedures for Winter Hard Wheat Varieties—Part II. Foods 2021, 10, 147. https://doi.org/10.3390/foods10010147

AMA Style

Krstanović V, Habschied K, Mastanjević K. Research of Malting Procedures for Winter Hard Wheat Varieties—Part II. Foods. 2021; 10(1):147. https://doi.org/10.3390/foods10010147

Chicago/Turabian Style

Krstanović, Vinko, Kristina Habschied, and Krešimir Mastanjević. 2021. "Research of Malting Procedures for Winter Hard Wheat Varieties—Part II" Foods 10, no. 1: 147. https://doi.org/10.3390/foods10010147

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop