Abstract
Response surface methodology was used to investigate the impact of germination time and temperature during malting on the quality of oat malt. Significant effects (P < 0.05) of germination time on the activities of α-and β-amylase and proteases were found, whereas β-glucanase activity was not significantly influenced. Fermentability of Congress mash worts increased with prolonged germination times to maximum values and afterward declined. Although total nitrogen content was not significantly influenced, soluble nitrogen (SN) increased with prolonged germination time. Free amino nitrogen (FAN) was the only analyzed parameter affected by both varied germination conditions. High viscosities and low extract contents remained unaffected by the varied germination parameters. Optimal germination conditions were observed for germination times between 88 and 124 hr at temperatures between 19 and 20°C or at 10°C. These conditions yielded malts with fermentability and SN in the range expected for barley malt and slightly less FAN.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Journal of the American Society of Brewing Chemists
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
