System for the evaluation of malting quality of wheat varieties

Vratislav Psota,Markéta Musilová

doi:10.18832/kp2020.66.232

Vratislav Psota, Markéta Musilová

Open Access

https://doi.org/10.18832/kp2020.66.232

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Abstract

A new system for the calculation of malting quality of wheat varieties was designed. The malting parameters affected by a variety more than by a year or a site were used in the system. These parameters include wort viscosity, soluble nitrogen content, free amino nitrogen content, diastatic power, final attenuation of wort, and extract of malt. The system was used to assess the malting quality in 38 wheat varieties. The point value of each parameter was calculated using the regression equations, and the total value of the malting quality of wheat was determined by the modified “superiority measure” method. The results of the assessment of the wheat malting quality showed considerable differences between the varieties. Several varieties exhibited a more pronounced tendency to accumulate nitrogenous substances in grain. Some varieties, even with a slightly higher content of nitrogenous substances, provided above average malt quality. The set included the varieties that exhibited the optimal content of nitrogenous substances in grain, yet they did not give malt of good quality. Spring wheat varieties Alondra, Anabel, and Seance achieved significantly above average malting quality. Dagmar, Evina, Sultan, Rumor, Sailor, and Brokat exhibited slightly above average malting quality. The proposed system for monitoring malting quality of wheat varieties can help find the varieties suitable for the production of quality wheat malt.

Highlights

Wheat grain, as barley grain, is a natural material whose characteristics are affected by a number of external and internal factors
Quality of wheat malt is assessed according to the same parameters as quality of malt made from barley, the technology used for the production of wheat malt partly differs from that used for the malt made from barley
The amount of the nitrogenous substances in the wheat grain is significantly affected by the environment

Summary

Introduction

As barley grain, is a natural material whose characteristics are affected by a number of external and internal factors. The basic factors determining quality of wheat grain and subsequently malt include the variety and growing conditions. The quality of wheat malt affects the individual phases of the beer production and sensory properties (flavour, colour, foam) of wheat beer. The suitability of wheat varieties for the malt and beer production is not systematically monitored. Quality of wheat malt is assessed according to the same parameters as quality of malt made from barley, the technology used for the production of wheat malt partly differs from that used for the malt made from barley. The technological process of the wheat beer production is markedly influenced by local customs. The differences between barley and wheat and technology used for the production of wheat and barley beer require a different view of both input materials

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