Effects of Wheat Starch Contents on Malt Qualities

Abstract

The relationships between wheat starch content and wheat malt qualities were studied in the present work. Six wheat varieties that were typical in starch, protein content and amylopectin/ amylose ratio were selected from 12 wheat varieties and germinated under the same conditions. The decreased degree of total starch content after malting had a positive correlation (r = 0.8020, P < 0.1) with the amylopectin/amylose ratio of the raw wheat. Extracts of wheat malts were influenced by starch content and the amylopectin/amylose ratio of the raw wheat. When the amylopectin/amylose ratio was in the range 3.65:1~3.93:1, extracts of the malts had significant positive correlation (r = 0.967, P = 0.002) with the starch content of the raw wheat. In this investigation a suitable amylopectin/amylose ratio (3.65:1 to 3.93:1), a high starch content and a low protein content were the characteristics of a wheat variety suitable for malting.

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

“…The color of the finished malts was really pale, comprised between 3.0 and 4.0 EBC units, and SM45 was the paler wheat malt. Extract levels (Table , Extract %) in congress wort were similar between samples and also similar to that reported in other research (Jin, Zhang, & Du, ; Jin et al., , ). Soluble proteins (% db) for SM45, SM70, and CWM ranged between 3.6 and 4.2% on db, and no significant differences were found for durum and common wheats.…”

“…Malting suitable cereals need to have 50%–75% of starch (Jin, Du, Zhang, & Zhang, ) with NSP that represent the main constituents of cell wall of the cereal's endosperm. In wheat, arabinoxylans account more than 66% of the endosperm cell wall and can reach about 7% of the whole kernel weight (Faltermaier et al., ).…”

Comparison of fermentation results and quality of the agricultural distillates obtained by application of commercial amylolytic preparations and cereal malts

“…In turn, the starch content in cereal malts was lower and ranged from (505.0 ± 13.6) g kg −1 wheat malt to (542.7 ± 15.5) g kg −1 rye malt. The reason for the lower concentrations of starch after malting is due to the development of enzymes hydrolyzing the starch to soluble sugars [39,40]. As a consequence, the obtained results show a significant difference between the amount of reducing sugars contained in unmalted rye and cereal malts.…”

Preliminary Study on Quality of Some Wheat Lines Selected as Raw Material for Malting

“…Komercyjne słody pszeniczne charakteryzowały się jednak większą o 16 % lepkością brzeczki, która z pewnością miała istotny wpływ na znacznie dłuższy czas filtracji brzeczki kongresowej otrzymanej w warunkach laboratoryjnych. Z danych literaturowych wynika, że zawartość białka i skrobi to cechy ziarna, które w największym stopniu determinują wartość browarną pszenicy, a tym samym jej przydatność do produkcji słodu [11]. Jin i wsp.…”

“…W Polsce obserwuje się jednak wznowienie popytu na piwa niszowe, do których zalicza się piwa pszeniczne. W literaturze naukowej niewiele jest informacji dotyczących kryteriów jakościowych, jakie musi spełniać ziarno przeznaczone do słodowania, metod oceny jego wartości browarnej czy samej technologii otrzymywania słodu [10,11,16,23,29]. Kunze [14] podaje, że w produkcji piwa pszennego udział procentowy słodu pszenicznego wynosi zazwyczaj nie więcej niż 50 ÷ 60 %.…”