Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

Abstract

Background and objectives Effects of 45 and 70°C final malt drying temperature on a traditional Italian durum wheat (SM45, SM70) were evaluated for the malt quality parameters and the wort characteristics when employed in rate of 40% with commercial barley malt (BM), using a common wheat (CWM) as a control test. Findings Drying temperatures and wheat genotypes were major contributors to variability in malt quality parameters. SM45 and SM70 were characterized by reduced protein and starch degradation, lower solubility for beta‐glucans (BG), and high levels of water‐extractable arabinoxylans (WEAX) compared to CWM. Alpha‐ and beta‐amylases, endo‐β‐glucanases, and endo‐1,4‐β‐d‐xylanase activities detected on SM45 were higher than SM70 and CWM, likely due to the combined effects of the cultivar characteristics and the low temperatures used during the kilning phase. When SM4540% and SM7040% were used, the derived worts have had lower color, FAN levels, saccharification time, beta‐glucans (WBG), and viscosity than CWM40%. Conclusions Malting conditions and genotypes affect the malt quality attributes, mainly in terms of extractable compounds and enzyme activities. The use in mashing of 40% of durum wheat malt results in low viscosity and reduced availability of BG. Significance and novelty These first results indicate that durum wheat malt has good characteristics and can be suitable for brewing purposes.

Microbial communities and malt quality of durum wheat used in brewing

“…According to Faltermaier et al , most of the characteristics of the malt obtained from ‘Senatore Cappelli’ were in the range suggested for good quality wheat malt, in terms of moisture, total protein, viscosity and extract. Levels of α ‐amylases and diastatic power were reported to be relatively high, in agreement with the observations of Briggs and Alfeo et al , who reported that the contents of these enzymes were normally in excess in wheat malt, and were twice as high as in durum wheat when compared with common wheat. Viscosity, extract and nitrogen compounds (i.e.…”

“…A high protein content is detrimental in brewing, as it can cause fermentation problems . In this respect, the 11.4% protein content of ‘Senatore Cappelli’ was very similar to that of the durum wheat variety ‘Simeto’, which was also proposed for brewing by Alfeo et al . Furthermore, the high germinability of the grain of ‘Senatore Cappelli’ is consistent with the economic sustainability of the malting process.…”

“…Also, Faltermaier et al set the malt quality range as a KI from 37 to 40%. Finally, Alfeo et al reported recently that the values of KI of malt from durum wheat varieties ‘Simeto’ and ‘Vivant’ were 40.3 and 38.0%, respectively. High values of KI are an indication of an excessive respiration rate, and consequently high malting losses .…”

“…Despite the growing interest in wheat beers, very little attention has been paid to malting of wheat in comparison with malting of barley and other cereals. Recently, Alfeo et al evaluated the suitability for brewing of the malt obtained from durum wheat varieties ‘Simeto’ and ‘Vivant’. In the same way, the malting quality of ‘Senatore Cappelli’ was evaluated (Table ).…”

“…The wheat varieties used in brewing almost exclusively belong to common wheat ( Triticum aestivum L.), although recent studies have noted the possibility of using durum wheat ( Triticum durum Desf.) for the production of beers with interesting sensorial properties . Durum wheat is grown mainly in the Mediterranean area, with Italy as the main producer (4.313 million tons/year) .…”