Effect of malting time and fractionation of barley grain on malt Kolbach index and content of free amino nitrogen in worts
2009
Szwed, L. | Blazewicz, J. | Zembold-Gula, A. | Pelak, M.,Uniwersytet Przyrodniczy, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa | Dawidowicz, A.,SAATEN-UNION- Polska Sp.zo.o. Wegrowiec
The objective of the investigations was determine the effect of malting time and additional fractionation of brewing barley grain on the affluence of malt and worts produced thereof as regards the products of enzymatic hydrolization of proteins. The investigation material were brewing barley grains of Lailla, Jersey, Hanka, and Brenda. Based on the statistical analysis performed, it was shown that neither the malting time of 5, 6, and 7 days nor the additional fractionation considerably impacted the value of Kolbach index. Those two factors did not considerably impact the content of free amino nitrogen in worts analyzed.The malts were characterized by a high loosening level.The additional grain fractionation affected neither the Kolbach index, nor the content of free amino nitrogen.
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