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Open AccessArticle

Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

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Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia
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Agricultural Institute Osijek, Južno Predgrađe 17, 31000 Osijek, Croatia
*
Author to whom correspondence should be addressed.
Fermentation 2021, 7(1), 8; https://doi.org/10.3390/fermentation7010008
Received: 5 December 2020 / Revised: 31 December 2020 / Accepted: 1 January 2021 / Published: 6 January 2021
(This article belongs to the Special Issue Brewing & Distilling 2.0)
This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values. View Full-Text
Keywords: malt; malting quality; Croatian hull-less barley; hulled barley malt; malting quality; Croatian hull-less barley; hulled barley
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MDPI and ACS Style

Habschied, K.; Lalić, A.; Krstanović, V.; Dvojković, K.; Abičić, I.; Šimić, G.; Mastanjević, K. Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019). Fermentation 2021, 7, 8. https://doi.org/10.3390/fermentation7010008

AMA Style

Habschied K, Lalić A, Krstanović V, Dvojković K, Abičić I, Šimić G, Mastanjević K. Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019). Fermentation. 2021; 7(1):8. https://doi.org/10.3390/fermentation7010008

Chicago/Turabian Style

Habschied, Kristina; Lalić, Alojzije; Krstanović, Vinko; Dvojković, Krešimir; Abičić, Ivan; Šimić, Gordana; Mastanjević, Krešimir. 2021. "Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)" Fermentation 7, no. 1: 8. https://doi.org/10.3390/fermentation7010008

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