Research on the Malting Properties of Domestic Wheat Varities

Krstanović, Vinko; Habschied, Kristina; Dvojković, Krešimir; Mastanjević, Krešimir

doi:10.3390/fermentation7010001

Cited by 2 publications

(1 citation statement)

References 20 publications

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“…Furthermore, it was recognised that the physicochemical characteristics and quality of malts depend on the kilning duration and intensity, which will affect the mashing and wort quality [ 78 ]. The quality of the extract and malt extract syrup will add value to the production of foods by serving as a source of sweetener, flavour, colour, and enzymes [ 128 , 129 ]. The high total soluble content of the roasted malt syrup could be desirable in producing a non-alcoholic beverage that will add natural sweetness to the product and benefit consumers’ well-being.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

2022

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Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.

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Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

2022

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Research of Malting Procedures for Winter Hard Wheat Varieties—Part II

Krstanović

Habschied

2021

Foods

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This paper examines the influence of malting process parameters on the wheat malt quality obtained from the assortment of winter red wheat. For this assortment, previous research established that strongly restrictive and strongly intensive malting processes are not suitable, that is, they do not significantly improve the quality of the obtained wheat malts, and in some segments, they even disturb it. Therefore, modifications were introduced to both procedures, and malting was performed with moderately intensive procedure D and moderately restrictive procedure E. Starting wheat, indicators of micromalting process success, and finished wheat malts were analyzed. The results showed that the moderately restrictive malting process (E) significantly improves not only the values for soluble N for almost all tested varieties, but also the values of cytolytic degradation success (wort viscosity, filtration time), and extract yield. The moderately intensive procedure did not improve the determined indicators; for many varieties, the modification even resulted in poorer values. Furthermore, the moderately restrictive procedure allows a strong individual response of a particular variety to the process conditions during malting, which is very important for the assessment of the malting potential for a particular variety. Namely, when assessing the actual malting quality of an individual variety, it is necessary to include amylolytic indicators and indicators of enzymatic strength. In this way, a group of varieties were established which had an increased initial share of total N (varieties no. 7, 8, 9, 10, 12, 13, and 16). These varieties, by this procedure, gave the best quality wheat malts in the entire examined assortment.

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Research on the Malting Properties of Domestic Wheat Varities

Cited by 2 publications

References 20 publications

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

Research of Malting Procedures for Winter Hard Wheat Varieties—Part II

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