The Effect of Steeping Time on the Final Malt Quality of Buckwheat

Abstract

To determine the effect of steeping time on final buckwheat malt quality, buckwheat was steeped for three different times resulting in three different out-of-steep moisture contents: 7 h steeping (35%), 13 h steeping (40%) and 80 h steeping (45%). An increased steeping time increased malting losses, total betaamylase activity and Kolbach index. On the contrary total nitrogen, friability and viscosity of consequent congress worts were decreased. A maximum alpha-amylase activity was found in buckwheat malted with an out-of-steep moisture content of 45%. Beta-amylase existed in a soluble and latent form in buckwheat. The latent form was solubilised during malting. In addition extra beta-amylase was produced. In general the optimum out-of-steep moisture content for buckwheat is between 35 to 40%, which is a compromise between attaining the desired malt quality and minimising malting loss.

Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

“…Malting was performed in a malting drum using the steeping 69 , germination 67 and kilning 51 procedures optimised in TU München -Weihenstephan, Lehrstuhl für Technologie der Brauerei I, Freising, Germany. Physicochemical characterization of malted buckwheat was performed according to the standard methods of MEBAK 42 and Analytica-EBC 13 (Table II).…”

“…Current results do not support these findings when compared to optimally malted buckwheat mashed without the addition of amyloglucosidase 65 . Possible explanations for this include variations in the biochemical characteristics among different buckwheat cultivars 52 and the scaling-up of optimised lab-scale trials previously reported by Wijngaard et al 65,68,69 and Nic Phiarais et al 49,51 , as difficulties with mashing and lautering were encountered.…”

“…In previous studies by the present authors, the malting procedure 50,51,[67][68][69] and the mashing procedure 65 , along with the addition of commercial enzymes 50 to buckwheat has been optimised. The main focus of this study was to take the findings from these studies, which were performed on laboratory scale, to the brewery pilot scale.…”

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

“…Malting was carried out using optimised procedures for steeping 26 , germination 25 and kilning 17 using a micro malting machine (Joe White Malting Systems, Perth, Australia).…”

Optimisation of a Mashing Program for 100% Malted Buckwheat

“…In previous studies by the present authors, the malting procedure of buckwheat has been optimised 30,[40][41][42][43] . The optimum steeping time of buckwheat was determined and was found to lie in the range of 7 to 13 h 41 .…”