The Use of Vacuum Impregnation of Barley Grain in the Production of Malt for Wort

Abstract

In this study, the process of the vacuum impregnation of Kangoo barley grain, at the stage of soaking, was used in the production of light malt. The influence of vacuum impregnation on the speed of the water uptake by the barley, at temperatures of 12, 14, 16 and 18 °C, was also analyzed. At this stage of the research, the grain was soaked in water to obtain a moisture content of approximately 42%. The samples for the moisture content tests were taken every 2 h. The grain intended for malt was soaked in an air–water system and was kept submerged in water for 6 h. It was then removed from the water and kept for 18 h. The grain was aerated during the soaking process. The malting and soaking lasted eight days at temperatures of 12, 14, 16 and 18 °C. The samples for further testing were taken daily. Then, each of the samples was dried, following the same procedure. The sprouts were removed immediately after the dried samples contained approximately 4% moisture. Following a 3-month maturation process, the congress wort was produced from the malt. The pH and the extract content in the wort were tested. It was found that the process of vacuum impregnation significantly accelerates the uptake of water by the grain. In almost all cases, the influence of the tested factors on the pH of the wort and the extract content was also observed.

Studies on the Manufacturing of Food Products Using Unconventional Raw Materials

“…In relation to some of the chosen wort characteristics, Rydzak et al [16] investigated the impact of vacuum impregnation on the steeping process and the modifications to the structure of barley grains. It can reduce the time it takes to moisten barley grain to 42% moisture content by around 6 h by vacuum-impregnating it under varied conditions.…”

“…The biggest benefit of vacuum impregnation in the malting of grain is that it makes it possible to drastically shorten the malt production cycle, which is now prolonged by the need to soak the grain before malting [16].…”