Abstract
The effects of malting conditions, particularly temperature and moisture, on wort β-glucan content and its relationship to other malt analysis parameters were investigated. Four samples of barley were malted in a micromalting plant at four different temperatures (12, 16, 20, and 20/12°C) and five moisture levels (41, 43, 45, 47, and 49%) and analyzed using recommended EBC methods. Wort β-glucans were measured using the fluorimetric flow-injection analysis method. The results showed that the higher the moisture and temperature applied, the lower the wort β-glucan content. The effect of differences in commercial malting plant design and operation on wort β-glucan was investigated. Adjustments to commercial malting conditions gave results consistent with micromalting trials. A significant correlation was found between wort β-glucan and other modification indices, such as coarse/fine extract difference, wort viscosity, friability, and the soluble/total protein ratio (Kolbach Index) in both micromalted and commercially produced malts.
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