Next Article in Journal
Fermentation as a Strategy for Bio-Transforming Waste into Resources: Lactic Acid Production from Agri-Food Residues
Next Article in Special Issue
Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)
Previous Article in Journal
Single and Multiple Inoculum of Lactiplantibacillus plantarum Strains in Table Olive Lab-Scale Fermentations
Previous Article in Special Issue
Observations on the Malting of Ancient Wheats: Einkorn, Emmer and Spelt
Article

Research on the Malting Properties of Domestic Wheat Varities

1
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
2
Agricultural Institute Osijek, Južno Predgrađe 17, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Fermentation 2021, 7(1), 1; https://doi.org/10.3390/fermentation7010001
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. https://doi.org/10.3390/fermentation7010001

AMA Style

Krstanović V, Habschied K, Dvojković K, Mastanjević K. Research on the Malting Properties of Domestic Wheat Varities. Fermentation. 2021; 7(1):1. https://doi.org/10.3390/fermentation7010001

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. https://doi.org/10.3390/fermentation7010001

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