Original scientific paper

MALTING TIME OF BREWING BARLEY GRAIN AS A FACTOR MODIFYING THE QUALITY OF PILSNER TYPE MALT

Agnieszka ZEMBOLD-GUŁA ; Department of Food Storage and Technology, The Faculty of Food Science, Poland
Józef BŁAŻEWICZ ; Department of Food Storage and Technology, The Faculty of Food Science, Poland
Marek LISZEWSKI ; Department of Crop Production, The Faculty of Agriculture, Wrocław University of Environmental and Life Sciences, C. K. Norwida 25/27, 50-375 Wrocław, Poland

Abstract

The research was aimed at determining the effect of malting time of grain of selected varieties of brewing barley cultivated in Poland on the quality of Pilsner type malts, with consideration given to their extractivity and natural losses. The experimental material was barley grain of the following varieties: Class, Blask, Riviera, Lailla, Hanka,
Sebastian, Bolina, Philadelphia, Tolar, and Stratus. Grain fractions of >2.5 mm were used to produce 4, 5 and 6-day Pilsner type malts under laboratory conditions. The grain, malt and the resultant worts were evaluated and determined for the malting usability acc. to Molina-Cano. Analyses demonstrated that the 4, 5 and 6-day malting of barley grain enabled obtaining malts with functional parameters corresponding to standard values. Elongation of the malting time
from 4 to 6 days does not elicit any significant changes in the extractivity of malt, nor in the malting usability of grain,
however it increases natural losses of the malted matter.

Keywords

barley grain; malt, wort; extractivity; natural loss

Hrčak ID:

52338

URI

https://hrcak.srce.hr/52338

Publication date:

19.2.2010.

Article data in other languages: polish

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