Abstract
To explore the effect of kilning on the quality of wheat malt, wheat variety LM21 was malted with three different kilning programmes. Protein composition and arabinoxylan, xylanase (EC 3.2.1.8) activity, diastatic power and free amino nitrogen (FAN) were evaluated. Arabinoxylan content and xylanase activity were monitored during the kilning process. The results showed that the malt obtained from the kilning programme A showed the highest diastatic power, Kolbach index, FAN and lowest wort viscosity. Total arabinoxylan content showed no significant change during the kilning process, while the water extractable arabinoxylan and the xylanase activity reached the maximum values at the kilning temperature of 55°C, after which the xylanase activity decreased with the increase in kilning temperature. Extending kilning time at 40–50°C increased the diastatic power, FAN and Kolbach index and reduced the wort viscosity. © 2019 The Institute of Brewing & Distilling
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