Einkorn Wheat Malting Quality

Kvasný průmysl

卷:61

Ivo Hartman¹  Lenka Sachambula¹  Vratislav Psota² 

[1] Research Institute of Brewing and Malting, Plc., 7 Mostecká, 614 00 Brno, Czech Republic;

[2] Research Institute of Brewing and Malting, plc., Lípová 15, CZ 120 44 Praha 2;

关键词: einkorn wheat;    Triticum momococcum L.;    ecological farming;    growing;    malting quality;   

DOI  :  10.18832/kp2015030

来源: DOAJ

【 摘 要 】

Standard malting technology was adapted for malting of einkorn wheat. The aim was to find the optimal variant of malting while maintaining traits decisive for high quality of malt made from einkorn wheat. Basic characters of wheat grain were assessed and the sample was malted. Three different malting times (120, 144, and 168 hours) and three degrees of steeping (43, 45, and 47%) were applied. Besides basic traits decisive for einkorn wheat malt quality, a number of special parameters were also studied. Wheat samples were evaluated with the method used for the evaluation of malting barley. In some quality parameters, einkorn wheat achieved comparable results as malting barley.

【 授权许可】

Unknown