The effect of treatment of barley grain and malt with low-temperature plasma discharge on the malt gushing potential

Sylvie Běláková; Zbyněk Havelka; Andrea Bohatá; Ivo Hartman; Hana Kábelová; Pavel Kříž; Miroslav Dienstbier; Petr Bartoš; Petr Špatenka

doi:10.18832/kp201837

Authors

Sylvie Běláková Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic
Zbyněk Havelka University of South Bohemia in České Budějovice, Faculty of Agriculture, Department of Special Plant Production, Section of Phytosanitary, Studentská 1668, 370 05 České Budějovice, Czech Republic
Andrea Bohatá University of South Bohemia in České Budějovice, Faculty of Agriculture, Department of Special Plant Production, Section of Phytosanitary, Studentská 1668, 370 05 České Budějovice, Czech Republic
Ivo Hartman Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic
Hana Kábelová University of South Bohemia in České Budějovice, Faculty of Agriculture, Department of Special Plant Production, Section of Phytosanitary, Studentská 1668, 370 05 České Budějovice, Czech Republic
Pavel Kříž University of South Bohemia in České Budějovice, Faculty of Education, Department of Applied Physics and Technics, Jeronýmova 10, 371 15 České Budějovice, Czech Republic
Miroslav Dienstbier Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, 614 00 Brno, Czech Republic
Petr Bartoš University of South Bohemia in České Budějovice, Faculty of Education, Department of Applied Physics and Technics, Jeronýmova 10, 371 15 České Budějovice, Czech Republic
Petr Špatenka SurfaceTreat, a.s., Na Lukách 66, 511 01 Turnov, Czech Republic

DOI:

https://doi.org/10.18832/kp201837

Keywords:

malt, gushing, plasma discharge, malt quality, malt quality parameters

Abstract

In 2015, the effect of treatment of spring barley grain and malt produced from it with low-temperature plasma discharge on the malt gushing potential was studied. Malting barley and malt produced from it were plasma-treated. In the malt samples, the gushing potential was determined. Simultaneously, selected quality parameters were assessed in the malt samples (Kolbach index, diastatic power, β-glucan content in wort, final attenuation, extract of malt in dry matter, relative extract at 45 °C, and friability). Gushing declined in the plasma-treated samples of malting barley or malt. The malt quality parameters remained unchanged.