Technological Assessment of Winter Cultivar of Common Wheat (Triticum aestivum L.) and Winter Barley (Hordeum vulgare L.) for Pale Malt Production

Abstract

<jats:title>Abstract</jats:title><jats:p>The study was designed to assess technological quality of grains from two wheat cultivars (<jats:italic>Elixer</jats:italic> and <jats:italic>Rockefeller</jats:italic>), as well as one cultivar of winter (<jats:italic>Joy</jats:italic>) and one cultivar of spring barley (<jats:italic>Irina</jats:italic>), and to carry out the malting process at temperature of 15°C for 5 days. Malt analyses were carried out in accordance with the ECB Methods. The wheat malts were found with lower <jats:italic>Kolbach</jats:italic> index, and high viscosity was identified in wort obtained from wheat. The findings related to the wheat malts showed better quality parameters in <jats:italic>Elixer</jats:italic> variety compared to <jats:italic>Rockefeller</jats:italic> variety. <jats:italic>Elixer</jats:italic> wheat malt had higher diastatic power (427.03 WK) and lower extractivity (81.85%) compared to <jats:italic>Joy</jats:italic> barley malt (376.12 WK and 85.79%). Laboratory tests assessing the malts and wort showed that winter barley grain has high malting quality and can be used without modifications in the malting and mashing processes in brewing industry. It is necessary to conduct further research focusing on cultivation, agricultural techniques and technologies applied in wheat farming, in order to obtain cultivars which can be used to produce high quality malts.</jats:p>

Effect of malting process duration on malting losses and quality of wheat malts

“…in 7-day malt; Table 5.). Comparative assessment of 5-day malts produced from grains of Elixer and Rockefeller varieties in the present study and the malts obtained in the previous year shows that wheat malt obtained from Rockefeller variety had higher total protein content (Belcar et al, 2020). The difference is associated with the higher total protein contents in wheat grain of Rockefeller variety produced during the 2019/2020 growth season, given the fact that the decrease in protein content in the grain resulting from the malting process was similar.…”

“…Total protein content in wheat grains, just like in barley grains, should be in the range of 9.5-11.5% d.m. (Belcar et al, 2020). Excessive total content of protein may lead to lower extract potential of the malt due to insufficient "loosening" of the protein (Jin et al, 2008).…”

“…The findings related to wheat malts from Gimantis variety show 0.04% and 0.27% decrease in total protein contents in 4-day and 5-day malts, respectively, while the 6-day and 7-day malts were found with the highest decrease in total protein contents, compared to all the wheat malts investigated (0.70 and 0.84%, respectively). The study by Belcar et al (2020) found 5-day wheat malts obtained from Elixer and Rockefeller varieties with a decrease amounting to 0.30%, and 0.40%, respectively. Boros et al (2014) in their study identified mean decrease in total protein content amounting to 0.59%, compared to the value of 1.22% reported by Weiner et al (2008).…”

“…Wheat grain is mainly used in milling and baking industries. As a result of advancements in wheat breeding, highprotein varieties are produced, to be milled into flour; these however are not used in production of wheat malt (Belcar et al, 2020). According to requirements defined by Polish malt-houses, wheat grain designated for malting and brewing processes should be characterized by high technological parameters, i.e., total protein content in the range of 9.5 -11.5% d.m., grain size uniformity of 85% or higher and minimum germination energy of 95% (Belcar et al, 2020).…”

“…As a result of advancements in wheat breeding, highprotein varieties are produced, to be milled into flour; these however are not used in production of wheat malt (Belcar et al, 2020). According to requirements defined by Polish malt-houses, wheat grain designated for malting and brewing processes should be characterized by high technological parameters, i.e., total protein content in the range of 9.5 -11.5% d.m., grain size uniformity of 85% or higher and minimum germination energy of 95% (Belcar et al, 2020). Grain of winter wheat as a rule has lower total protein contents, hence the malt obtained from it presents higher extract potential and as a result the final product (beer) is satisfying for highly demanding (Boros et al, 2014).…”