Application of Water Treated with Low-Temperature Low-Pressure Glow Plasma for Quality Improvement of Barley and Malt.

Aneta Pater,Gohar Khachatryan,Paweł Satora,Marek Zdaniewicz,Zdzisław Oszczęda

doi:10.3390/biom10020267

Aneta Pater, Gohar Khachatryan + Show 3 more

Open Access

https://doi.org/10.3390/biom10020267

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Abstract

The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used for barley grain soaking. In two-row spring barley grain, the procedure provided significantly higher water uptake capacity and grain sensitivity to water, as well as energy and germination capacity. The resulting malt showed improved moisture and 1000-grain mass. Furthermore, laboratory wort produced from the malt by the congress method did not differ statistically from a control sample in terms of filtration time, pH, turbidity, color, extract, free amino nitrogen compounds, and aromatic composition.

Highlights

Positive results in grain germination research [1] have led to the analysis of its applicability in brewing malt production processes, where germination plays a key role
Due to the absence of active enzymes necessary for the hydrolysis of extractive components, barley seeds produce an amino-acid-poor extract of very high viscosity, which is poor in adequate flavor and taste quality that is typical for beer [4]
The quality criteria for barley seed selected for brewing malt production are very precise

Summary

Introduction

Positive results in grain germination research [1] have led to the analysis of its applicability in brewing malt production processes, where germination plays a key role. Barley malt is the most important and necessary raw material in beer production. It is produced from two-row spring barley. Due to the absence of active enzymes necessary for the hydrolysis of extractive components, barley seeds produce an amino-acid-poor extract of very high viscosity, which is poor in adequate flavor and taste quality that is typical for beer [4]. The maximum protein concentration in barley used for the brewing malt production reaches 11.5%. In some cases, this upper limit is difficult to maintain, due to varying protein content in the seed. The crop-growing method, environment, and weather conditions often influence the protein content in brewing barley and are critical to consider [7]

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