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标题：Research of Malting Procedures for Winter Hard Wheat Varieties—Part I
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作者：Vinko Krstanović ; Kristina Habschied ; Krešimir Mastanjević 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：1
页码：52
DOI：10.3390/foods10010052
出版社：MDPI Publishing
摘要：This paper examines the influence of the malting process of red hard wheat varieties (which have many characteristics of soft wheat varieties and represent a transitional form between durum and soft wheat). According to the values of total and soluble proteins and viscosity of wort these wheat varieties belong to the second malting quality group. To establish the individual response of each variety and estimate how the chosen varieties respond in groups to different process conditions, sixteen varieties were selected and malted according to the standard procedure (A), restrictive procedure (B), and intense procedure (C). Starting wheat, indicators of micromalting process success, and finished malts were analyzed. It was found that the restrictive procedure (B) gives poor results for the values of proteolysis performance parameters (soluble N, free amino nitrogen (FAN)) with simultaneous disturbance and values of cytolytic degradation (viscosity and filtration time) and extract yield. At the same time, this procedure lacks a stronger individual response of an individual variety to the process conditions during malting (F/C difference and extract yield). The optimal malting process for the specified assortment would include the modification of processes B and C in a way to alleviate the restrictive conditions in process B, or in a way to reduce the intensity of the decomposition in process C.
关键词：wheat; standard malting procedure; restrictive malting procedure; intense malting procedure; wheat malt quality wheat ; standard malting procedure ; restrictive malting procedure ; intense malting procedure ; wheat malt quality