期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2020
卷号：24
期号：1
页码：89-98
DOI：10.2478/aucft-2020-0008
出版社：Walter de Gruyter GmbH
摘要：The study was designed to assess technological quality of grains from two wheat cultivars ( Elixer and Rockefeller ), as well as one cultivar of winter ( Joy ) and one cultivar of spring barley ( Irina ), and to carry out the malting process at temperature of 15°C for 5 days. Malt analyses were carried out in accordance with the ECB Methods. The wheat malts were found with lower Kolbach index, and high viscosity was identified in wort obtained from wheat. The findings related to the wheat malts showed better quality parameters in Elixer variety compared to Rockefeller variety. Elixer wheat malt had higher diastatic power (427.03 WK) and lower extractivity (81.85%) compared to Joy barley malt (376.12 WK and 85.79%). Laboratory tests assessing the malts and wort showed that winter barley grain has high malting quality and can be used without modifications in the malting and mashing processes in brewing industry. It is necessary to conduct further research focusing on cultivation, agricultural techniques and technologies applied in wheat farming, in order to obtain cultivars which can be used to produce high quality malts.
关键词：winter barley ; wheat malt ; malting loss ; Kolbach index ; extract potential ; diastatic power
