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Comprehensive Comparative Study of the Malting Qualities of Winter Hull-Less and Hulled Barley (2016–2019)

机译:冬季船体较少和喧嚣大麦麦芽品质的综合比较研究(2016-2019)

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摘要

This paper aimed to compare the quality indicators of hull-less (naked) barley malt with malt obtained from hulled barley, according to the recommended values for standard pale malt. Five domestic hull-less barley varieties (Osvit, Mandatar, GZ-184, Osk.8.26/1–14 and Osk.6.24/4–12) and five hulled (Barun, OsLukas, Vanessa, Casanova, and Maestro) barley varieties were malted according to the standard procedure. The results of starting barley quality indicators (hectolitre weight, protein, starch, 1000 kernel weight, first class grain) and of finished malts (malt moisture, extract, extract difference, friability, wort viscosity, soluble protein, Kolbach index, wort color, and wort pH) were then compared. The results indicate that the main problem of hull-less barley is the resistance to deeper modification of grain. This is expressed as lower water absorption during steeping, and lower friability. The intensification of the process of malting could be boosted with the extension of steeping time and decreased temperatures during germination. This should result with higher friability but other indicators of malt quality should also show better values.
机译:根据标准苍白麦芽的推荐值,本文将船体(赤裸的)大麦麦芽与麦芽麦芽的质量指标进行比较。五种家庭船体大麦品种(OSVIT,Mandatar,GZ-184,OSK.8.26 / 1-14和OSK.6.24 / 4-12)和五个耐心(Barun,Oslukas,Vanessa,Casanova和Maestro)大麦品种根据标准程序进行了麦芽。起始大麦品质指标(千枯,蛋白质,淀粉,1000粒重量,第一类谷物)和成品麦芽(麦芽水分,提取物,提取物差,脆性,麦芽粘度,可溶性蛋白质,Kolbach指数,麦芽汁,比较和麦芽汁)。结果表明,船体较小的大麦的主要问题是对谷物的更深改性的抵抗力。这表示在陡峭和较低的脆弱过程中吸收较低的吸水性。在搅拌时间的延伸和发芽期间的温度下降,可以提高麦芽化方法的增强。这应该产生更高的脆弱性,但麦芽质量的其他指标也应该表现出更好的价值。

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