Effect of malting process duration on malting losses and quality of wheat malts

Abstract

The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis. The findings show that increased duration of the malting process (from 4 to 7 days) corresponded to greater total weight loss, with the most significant differences observed between 5-day and 6-day wheat malts. The qualitative analysis of the malts was carried out in accordance with EBC methodology. The assessments showed that the 5-day long malting process applied to the relevant wheat varieties resulted in production of high-quality malt with optimum malting losses observed in the case of Elixer and Rockefeller varieties. Slightly higher malting losses were identified in the case of Gimantis, and the malt obtained from this variety had very high contents of soluble protein (on average 5.34% d.m.) and Kolbach Index (average of 50.49%), which reflects high proteolytic activity during the grain malting process and a need to modify the malting process for this variety.

Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers

“…Grains of winter common wheat of the “Elixer” variety from a field experiment conducted in 2021 in Przeworsk (50°03′31″ N 22°29′37″), Subcarpathian Province, Poland, were used to produce wheat beers. A 5-day wheat malt was prepared from the grain (the methodology of the malting process is described in Belcar et al [ 43 ]). The wheat malt (“Elixer” variety) had the following characteristics: extract potential—84.8% d.m., total protein content—11.0% d.m., content of soluble protein—4.51% d.m., diastatic power—337 WK, and degree of final attenuation—80.9%.…”

The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers

“…The grain came from a field experiment collected in the year 2021, in Przeworsk (50°03′31″ N 22°29′37″ E), Podkarpackie Province (south-east Poland). After full maturity, the grain was harvested and a 5-day wheat malt was prepared (the malting process methodology is described by Belcar et al [ 47 ]). The wheat malt had the following characteristics: extract potential—85.7% d.m.…”

Feasibility of Defatted Juice from Sea-Buckthorn Berries (Hippophae rhamnoides L.) as a Wheat Beer Enhancer

“…Grains of two varieties of winter wheat, i.e., 'Lawina' and 'Elixer', that were used in the production of wheat beer were obtained from a field experiment conducted in 2021 in the village of Kosina (50 • 04 17" N 22 • 19 46" E), Podkarpackie Region, Poland. Grain of the winter wheat varieties was harvested after achieving full maturity, and following a resting period, it was used for preparing five-day wheat malts (the methodology of the malting process was described in Belcar et al [42]). The wheat malt of the 'Elixer' variety had the following characteristics: extract potential-86.0% d.m., total protein content-11.6% d.m., content of soluble protein-4.71% d.m., diastatic power-331 WK, and degree of final attenuation-82.4%, whereas the wheat malt of the 'Lawina' variety had the following characteristics: extract potential-85.1% d.m., total protein content-11.0% d.m., content of soluble protein-4.42% d.m.…”