1970
DOI: 10.1080/00960845.1970.12006959
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Triticale in Malting and Brewing

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1978
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Cited by 10 publications
(9 citation statements)
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“…Similarly, such malts might find a place in grain distilleries (Freeman 1986). As expected the high levels of soluble nitrogen and the absence of husk allow triticale malts to colour readily during kilning, resulting in darker beers (Pomeranz et a/ 1970;Charalambous and Bruckner 1977). This suggests that more extensive curing would encourage the development of deep colours and rich flavours which would make these malts attractive as 'whole malt grain' components for use in specialized bakery products, and as a 'special malt' for use in brewing.…”
Section: Discussionmentioning
confidence: 94%
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“…Similarly, such malts might find a place in grain distilleries (Freeman 1986). As expected the high levels of soluble nitrogen and the absence of husk allow triticale malts to colour readily during kilning, resulting in darker beers (Pomeranz et a/ 1970;Charalambous and Bruckner 1977). This suggests that more extensive curing would encourage the development of deep colours and rich flavours which would make these malts attractive as 'whole malt grain' components for use in specialized bakery products, and as a 'special malt' for use in brewing.…”
Section: Discussionmentioning
confidence: 94%
“…Wheat and rye are the parental species of triticale, and both require comparatively short steeping times for malting. Both wheat and rye malts have been prepared having high hot water extracts, total soluble nitrogen contents and high diastatic powers (Pomeranz et al 1970(Pomeranz et al , 1973(Pomeranz et al , 1975Singh and Sosulski 1985;Antkiewicz 1987).…”
Section: Introductionmentioning
confidence: 99%
“…Pomeranz et al (1970) found that triticale beers were in general darker in colour and had higher pH values (presumably due to higher buffering by the wort proteins) than beers from barley. The average real extract of triticale beers was higher than that of barley beers (5.80 and 5.55 g/100 g, respectively); on the other hand, the average degree of fermentation in barley was 54 % compared to only 51 % in triticale beers.…”
Section: Malting and Brewingmentioning
confidence: 97%
“…Because of this and the low gelatinization range of triticale starch (59-65 °C), triticale is capable of degrading its own starch content with the same level of efficiency as barley malt (Ande et al, 1998). However, triticale malt produces worts with extreme protein degradation and, therefore, high nitrogen content, both of which promote haziness, instability and dark colour in beer (Pomeranz et al, 1970;Lersrutaiyotin et al, 1991).…”
Section: Malting and Brewingmentioning
confidence: 97%
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