Abstract
The aim of this study was to investigate the possibility of predicting the concentration of β-glucan from starting barley and malt, as well as malt and wort for different types and purpose of barley groups. The strength of the correlation between types and purpose of barley groups was determined between the values of β-glucans and other indicators of cytolytic degradation. Statistically significant correlations were obtained for β-glucans in barley-malt (r = 0.9717) and barley-wort (r = 0.9998) for brewing (B w-tr) and brewing/feed winter two-row (B/Fe w-tr) varieties, and for brewing/brewing feed/feed spring varieties (B/B-Fe/Fe w-tr) between barley and Δm (Δm = β-glucan difference between barley and malt) (r = 0.8779). For the dual-purpose varieties (B/Fe w-tr), a strong correlation for β-glucans was found between malt and wort (r = 0.8188), malt and Δm* (Δm* = % of degraded β-glucan in malt in regard to the starting β-glucan in barley) (r = −0.9099), as well as Δm and Δm* (r = 0.9951). The results indicate that the starting concentration of β-glucan in barley and malt can be used as predictors of their concentration in wort only in brewing and dual-purpose (brewing-feed) varieties.
Highlights
Malting is a process of forced germination, conducted in order to degrade starch molecules and to obtain certain levels of amylolytic and proteolytic enzymes which are important in brewing
The high starting content of β-glucan in barley can lead to insufficient degradation of cell walls, which in turn hinders the diffusion of enzymes produced during the mobilization of kernel reserves and disrupts many quality parameters of finished malt
The results obtained in this study indicate that the depth of β-glucan degradation under the same process conditions during malting is predominantly a variety trait
Summary
Malting is a process of forced germination, conducted in order to degrade starch molecules and to obtain certain levels of amylolytic and proteolytic enzymes which are important in brewing. It is important to ensure the degradation of the polysaccharide components of the endosperm cell walls in order to obtain the sufficiently deep modification of the grain for satisfactory brewing performance. In order to avoid the process problems associated with the elevated content of β-glucan (poor lautering performance and colloidal (in) stability of the finished beer), the main objective of optimizing the malting process, with respect to β-glucans, is to obtain their low concentration in the wort and, in the beer [6,7]. It is very difficult to optimize the malting process for multiple quality indicators because some are mutually exclusive
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