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Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt

Research on the Malting Properties of Domestic Wheat Varities

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
Agricultural Institute Osijek, Južno Predgrađe 17, 31000 Osijek, Croatia
Author to whom correspondence should be addressed.
Fermentation 2021, 7(1), 1;
Received: 25 November 2020 / Revised: 18 December 2020 / Accepted: 21 December 2020 / Published: 23 December 2020
(This article belongs to the Special Issue Brewing & Distilling 2.0)
This study aimed to establish the suitability of new Croatian wheat varieties for the production of pale wheat malt. Four new varieties/breeding lines from the Agricultural Institute Osijek were tested (Indira, OSK. 378/19, OSK. 346/20, and OSK. 353/20). The quality of starting wheat, the success of the micromalting process and the quality of finished malts were analyzed. The obtained results showed that the tested varieties/breeding lines meet the quality criteria for pale beer malt, and can be classified in the II malting quality group. The vast majority of quality indicators examined in this research showed values within the limits recommended for pale wheat malt. The obtained results were very good considering that these varieties are not intended for malting, nor in their selection process attention was paid to meet the brewing quality criteria. Due to the sensory characteristics of beer, the possibility of intervention during the malting process is limited, therefore when selecting wheat for malting, attention should be paid to the lowest possible content of total and soluble proteins, which can be achieved by appropriate agrotechnical measures in cultivation. View Full-Text
Keywords: feed wheat; malting quality; pale wheat malt feed wheat; malting quality; pale wheat malt
MDPI and ACS Style

Krstanović, V.; Habschied, K.; Dvojković, K.; Mastanjević, K. Research on the Malting Properties of Domestic Wheat Varities. Fermentation 2021, 7, 1.

AMA Style

Krstanović V, Habschied K, Dvojković K, Mastanjević K. Research on the Malting Properties of Domestic Wheat Varities. Fermentation. 2021; 7(1):1.

Chicago/Turabian Style

Krstanović, Vinko, Kristina Habschied, Krešimir Dvojković, and Krešimir Mastanjević. 2021. "Research on the Malting Properties of Domestic Wheat Varities" Fermentation 7, no. 1: 1.

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