Malting Quality of Spring Wheat Varieties

Authors

  • Lenka Sachambula Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, CZ-614 00 Brno, Czech Republic
  • Vratislav Psota Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, CZ-614 00 Brno, Czech Republic
  • Markéta Musilová Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, CZ-614 00 Brno, Czech Republic
  • Vladimíra Horáková CISTA, National Plant Variety Offi ce, Hroznová 2, CZ-656 06 Brno, Czech Republic
  • Aleš Přinosil Raven Trading, Ltd., Dolní Hejčínská 31, CZ-779 00 Olomouc, Czech Republic
  • František Šmíd Raven Trading, Ltd., Dolní Hejčínská 31, CZ-779 00 Olomouc, Czech Republic
  • Karolína Adamková Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-532 10 Pardubice, Czech Republic
  • Martin Adam Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-532 10 Pardubice, Czech Republic

DOI:

https://doi.org/10.18832/kp201731

Keywords:

spring wheat, variety, malting quality

Abstract

During a three-year testing period (2013 – 2015), totally 99 samples of spring wheat (11 varieties from three testing localities) were analyzed. The basic parameters (extract, relative extract at 45 °C, diastatic power, final attenuation, friability and β-glucan content in wort as well as some special parameters) were tested. The wheat varieties provided sufficiently high extract content, the average value of this parameter was 83.5%. Proteolytic modification given by the value of Kolbach Index was on average 35%. Compared to barley malt, the wheat varieties had higher viscosity. The viscosity varied from 1.61 – 1.78 mPa.s and the average arabinoxilan content in wort in the scope of 1306 – 1656 mg/l. Friability (brittleness) of malt was very low, moving within 28 – 36%. β-glucan content in wort was very low, with the average value of 25.9 mg/l.

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Published

2017-12-15

How to Cite

Sachambula, L., Psota, V., Musilová, M., Horáková, V., Přinosil, A., Šmíd, F., Adamková, K., & Adam, M. (2017). Malting Quality of Spring Wheat Varieties. KVASNY PRUMYSL, 63(6), 314–322. https://doi.org/10.18832/kp201731
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