Frančáková H., Líšková M., Bojňanská T., Mareček J. (2012): Germination index as an indicator of malting potential. Czech J. Food Sci., 30: 377-384.The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential.
2011
Aim of this experiment was to investigate to what extent post-harvest ripening and growing locality influenced changes of crude protein content in malting barley and values of Kolbach index in malt. Results revealed that already in the sixth week after harvest, amount of crude protein decreased and amount of Kolbach index increased, due to post-harvest ripening. Moreover climatic conditions during vegetation and harvest as well as the growing locality significantly influenced (P<0.001) the amount of crude protein. Higher amount of crude protein was measured in barley from locality Jakubovany which is situated in colder growing area in comparison with localities Sládkovičovo and Veľké Ripňnany which are situated in arid growing areas.
Crushing the malted grain in the process of milling enables extractive substances of malt to become available for water which accelerates dissolving and other chemical and physical processes during the time of mashing. The aim of this work was at the basis of performed analyses to evaluate to what extent the grist composition with regard to different proportion of meal fraction affects the amount of extract and other technological parameters of malt. Analyzed malt was made from four varieties of malting barley as are Nitran, Ebson, Malz and Xanadu coming from the harvest year 2009. Composition of malt grist in great extent influenced the entire process of mashing, lautering and the amount of extract. The highest values of extract were measured by all varieties at the variant III. with the highest content (50%) of the softest fraction meal + powder meal. The difference between variant I. with 10% content of the softest fraction and variant III. with 50% content, was already 3%. The most significant increase of this parameter was found out by varieties Ebson and Malz. Mashing and lautering parameters have not been significantly influenced by the milling variants. More significant differences were found out with regard to wort turbidity. Only variety Malz showed out the turbidity up to 4 EBC units, measured by turbidity meter under the angle 90°. The highest turbidity was measured by variant I. with the lowest proportion of the fraction meal + powder meal. doi:10.5219/111
β-glucans are natural gum polysaccharides occurring in the bran of cereal grains. Their negative effect consists in blocking enzymes entering the cells whereby they negatively influence the speed of grain degradation during process of malting. Aim of this work was to investigate to what extent post-harvest maturation influences β-glucan degradation with regard to malt quality. Results revealed that post-harvest maturation significantly influenced β-glucan degradation in malt. In barley grains that were stored six weeks after harvest, degradation of β-glucan in malt represented 99 % while using barley grains two weeks after harvest, β-glucan degradation represented only 50 %. Statistically significant was the effect of genotype on β-glucan content in grain as well as on β-glucan degradation level in malt. doi:10.5219/19
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