Properties of the worts obtained from triticale malts under different parameters of mashing
1997
Foszczynska, B. (Akademia Rolnicza, Wroclaw (Poland). Katedra Technologii Rolnej i Przechowalnictwa)
The purpose of the study was to find out the reasons of difficulties in Triticale mash run off and improvement of the filtration. It was assumed that the aim will be achieved by modification of mashing process in order to attain more effective activity of malt enzymes or by using of bacterial enzymes, which hydrolyze proteins and non-starch polysaccharides. It was found out that the main reason of troubles of Triticale mash run of were non-starch polysaccharides, mainly pentosans. Improvement of Triticale wort filtration was achieved by using of bacterial enzymes, which acted on non-starch polysaccharides. Worts obtained in that way had a low viscosity and had a similar chemical composition in comparison with the standard worts
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