Research on the Malting Properties of Domestic Wheat Varities

Vinko Krstanović,Kristina Habschied,Krešimir Mastanjević,Krešimir Dvojković

doi:10.3390/fermentation7010001

Vinko Krstanović, Kristina Habschied + Show 2 more

Open Access

https://doi.org/10.3390/fermentation7010001

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Journal: Fermentation	Publication Date: Dec 23, 2020
Citations: 2	License type: CC BY 4.0

Affiliation: University of Osijek, Agricultural Institute Osijek

Abstract

This study aimed to establish the suitability of new Croatian wheat varieties for the production of pale wheat malt. Four new varieties/breeding lines from the Agricultural Institute Osijek were tested (Indira, OSK. 378/19, OSK. 346/20, and OSK. 353/20). The quality of starting wheat, the success of the micromalting process and the quality of finished malts were analyzed. The obtained results showed that the tested varieties/breeding lines meet the quality criteria for pale beer malt, and can be classified in the II malting quality group. The vast majority of quality indicators examined in this research showed values within the limits recommended for pale wheat malt. The obtained results were very good considering that these varieties are not intended for malting, nor in their selection process attention was paid to meet the brewing quality criteria. Due to the sensory characteristics of beer, the possibility of intervention during the malting process is limited, therefore when selecting wheat for malting, attention should be paid to the lowest possible content of total and soluble proteins, which can be achieved by appropriate agrotechnical measures in cultivation.

Highlights

The vast majority of quality indicators examined in this research showed values within the limits recommended for pale wheat malt
Pale wheat malt is primarily used in the production of beer, either for wheat beers (Weizenbier, 50% or more in grist), or in combination with barley malt, such as in Alt and Kölsch beer, [1]
It is a raw material for the production of malt extracts and malt syrups which are used in the production of candies, biscuits and similar products, baby food, alcoholic and soft drinks, sauces, vinegar, and many other products [2]

Summary

Introduction

Pale wheat malt is primarily used in the production of beer, either for wheat beers (Weizenbier, 50% or more in grist), or in combination with barley malt, such as in Alt and Kölsch beer, (up to 20% of grits) [1]. Malt is a nutritional and enzyme-rich product, and is an important auxiliary or supplementary raw material in many branches of food technology (malt flour serves as an additive for the improvement of sensory properties and nutritional value of wheat flour and other types of flour). It is a raw material for the production of malt extracts and malt syrups which are used in the production of candies, biscuits and similar products, baby food, alcoholic and soft drinks, sauces, vinegar, and many other products [2]. According to the German professional classification, specially developed for the needs of the brewing industry, wheat can be classified into four qualitative groups (1–4)

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