Malting Quality of Spring Wheat Varieties
Vratislav Psota (Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, CZ-614 00 Brno, Czech Republic) | Martin Adam (Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-532 10 Pardubice, Czech Republic) | František Šmíd (Raven Trading, Ltd., Dolní Hejčínská 31, CZ-779 00 Olomouc, Czech Republic) | Karolína Adamková (Faculty of Chemical Technology, University of Pardubice, Studentská 573, CZ-532 10 Pardubice, Czech Republic) | Aleš Přinosil (Raven Trading, Ltd., Dolní Hejčínská 31, CZ-779 00 Olomouc, Czech Republic) | Vladimíra Horáková (CISTA, National Plant Variety Offi ce, Hroznová 2, CZ-656 06 Brno, Czech Republic) | Markéta Musilová (Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, CZ-614 00 Brno, Czech Republic) | Lenka Sachambula (Research Institute of Brewing and Malting, Plc., Malting Institute, Mostecká 7, CZ-614 00 Brno, Czech Republic)
During a three-year testing period (2013 – 2015), totally 99 samples of spring wheat (11 varieties from three testing localities) were analyzed. The basic parameters (extract, relative extract at 45 °C, diastatic power, final attenuation, friability and β-glucan content in wort as well as some special parameters) were tested. The wheat varieties provided sufficiently high extract content, the average value of this parameter was 83.5%. Proteolytic modification given by the value of Kolbach Index was on average 35%. Compared to barley malt, the wheat varieties had higher viscosity. The viscosity varied from 1.61 – 1.78 mPa.s and the average arabinoxilan content in wort in the scope of 1306 – 1656 mg/l. Friability (brittleness) of malt was very low, moving within 28 – 36%. β-glucan content in wort was very low, with the average value of 25.9 mg/l.
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