Malting Quality of Spring Wheat Varieties
Lenka Sachambula | Vratislav Psota | Markéta Musilová | Vladimíra Horáková | Aleš Přinosil | František Šmíd | Karolína Adamková | Martin Adam
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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