Impact of barley grain malting time on malt quality
Magdalena Wiśniewska
m.wisniewska@ihar.edu.plPlant Breeding and Acclimatization Institute - National Research Institute (Poland)
https://orcid.org/0000-0002-8048-9365
Abstract
The aim of the research was to optimize the malting parameters, taking into account the brewing quality of new varieties and breeding lines of malting barley and the changing requirements of the malting house, aimed at minimizing the natural losses of dry substance during the processing of grain into malt. The research material was the grain of 2 varieties (Planet, Soldo) and 2 families (RAH 570/12, 119 R III/16) of spring barley, harvested in one year and located in the same climatic area (ZD HAR Radzików). The grain was malted over a 7-day period and a shortened 6-day period. When interpreting the results, the basic parameters of malt quality were taken into account: extractability, fermentability, diastatic power, Kolbach index and wort viscosity. These features were used to calculate the comprehensive brewing value "Q". The obtained values of the Q index for the tested genotypes did not show any significant differences conditioned by the length of malting. A significant effect of malting time and genotype on the malting value of barley was found on the basis of statistical analysis.
Keywords:
protein, extractbility, malt, brewing value, quality index QReferences
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Authors
Magdalena Wiśniewskam.wisniewska@ihar.edu.pl
Plant Breeding and Acclimatization Institute - National Research Institute Poland
https://orcid.org/0000-0002-8048-9365
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