Research of Malting Procedures for Winter Hard Wheat Varieties-Part II.

Vinko Krstanović,Kristina Habschied,Krešimir Mastanjević

doi:10.3390/foods10010147

Abstract

This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.

Highlights

European winter wheat varieties have lower protein levels than the spring varieties [1].The optimization of the process conditions during malting in order to aid and improve the proteolytic, cytolytic, and amylolytic malt quality parameters is very difficult to achieve [2]
If the wheat of the 2nd malt quality group is characterized by an increased content of total and soluble N, as well as good values for viscosity, the process conditions that would improve the quality of the finished wheat malt should be set to control excessive proteolysis without significant deterioration of cytolytic and amylolytic indicators
If we compare the results for the initial general quality of wheat varieties (Table 3) with the previous season described in Part I [4], it can be noticed that there was an increase in the share of total N in the grain in almost all varieties

Summary

Introduction

European winter wheat varieties have lower protein levels than the spring varieties [1].The optimization of the process conditions during malting in order to aid and improve the proteolytic, cytolytic, and amylolytic malt quality parameters is very difficult to achieve [2]. If the wheat of the 2nd malt quality group is characterized by an increased content of total and soluble N, as well as good values for viscosity, the process conditions that would improve the quality of the finished wheat malt should be set to control excessive proteolysis without significant deterioration of cytolytic and amylolytic indicators. When malting with a strongly restrictive procedure, poor results were obtained for the values of the proteolysis performance parameters (soluble N, FAN), with additional disturbance and values of cytolytic degradation indicators (viscosity and filtration time, F/C difference) and extract yield [4]. Malting with strongly intensive procedure C did not improve the values for the wheat malt quality parameters compared to the standard procedure A. The intention was to determine whether the modification of the restrictive procedure (B) and the intensive procedure (C) can provide a significant improvement in many indicators of the quality of the finished wheat malt, having a consequential impact on the quality of wheat malt and beer

Methods

Results

Conclusion