Micromalting triticale: Optimising processing conditions

Abstract

ABSTRACT

CHARACTERIZATION AND EVALUATION OF MODERN TRITICALE (X Triticosecale Wittmack ) LINES FOR MALT PRODUCTION AND CRAFT BEER BREWING

“…It is likely that the rising viscosity of the triticale wort was affected by the high molecular weight of the arabinoxylans (Glatthar et al, 2002;Cleemput et al, 1993) which is indicative of poor activity by the cytolytic group of the enzymes (Schuster et al, 1999). Previous studies on unmalted triticale have reported high viscosity levels of 2.14-2.38 g/mL (Glatthar et al, 2003), while using enzymes on unmalted triticale, the values were 1.50-1.75 g/mL (Glatthar et al, 2002) and in malted triticale, the values were 1.89-2.12 g/mL (Blanchflower and Briggs, 1991;Grujic et al, 2007). In barley malts, it is known that for a good lautering that is also economical with respect to time, the viscosity should be less than 1.50 g/mL (Kumar et al, 2013).…”

Triticale

“…In this context, the application of gibberellic acid and potassium bromate during malting usefully reduced wort viscosity. However, the increase in levels of wort-soluble nitrogen caused by this treatment would make it unacceptable in the manufacture of traditional British brewing malts (Blanchfl ower and Briggs, 1991). In conclusion, the high diastatic power, high malt extract and short steeping period in triticale, when compared with barley, wheat and rye, seem to be advantageous industrial brewing characteristics, while high total nitrogen, high wort viscosity and low germination capacity appeared to be disadvantageous.…”

Influence of Malting on the Protein Composition of Triticale (× Triticosecale Wittmack) ‘Trigold’

“…In contrast, the ease with which triticale produces high levels of α‐amylase (Mergoum and Macpherson 2004) and high proteolytic activity, in combination with the low gelatinization temperatures (59–65°C), has its positive side: it allows triticale to perform well in malting and brewing. Intense research has been done on the use of triticale as an adjunct for brewing (Glatthar et al 2003, 2005; Grujić et al 2009a, 2010) and for its suitability in the malting and brewing process (Pomeranz et al 1970; Tomdros and Briggs 1984; Gupta et al 1985; Blanchflower and Briggs 1991a, 1991b, 1991c; Creydt et al 1999; Grujić and Pejin 2007; Grujić et al 2009b; Zarnkow et al 2009).…”

“…Gupta et al (1985) and Pomeranz et al (1970) found that worts obtained from mashing triticale malts were high in nitrogenous compounds and had a dark color, originating from the high proteolytic activity. Moreover, wort from triticale malt has a higher viscosity than barley malt worts (Blanchflower and Briggs 1991b, 1991c; Grujić et al 2009b; Zarnkow et al 2009; Rakha et al 2012). Blanchflower and Briggs (1991c) investigated the contribution of various wort constituents to wort viscosity and turbidity, and they found that the high viscosity was caused by pentosans and that the turbidity was proteinaceous in origin.…”