Malting quality of winter wheat (Triticum aestivum L.)

被引：4

作者：

Psota, Vratislav ^{[1
]}

Musilova, Marketa ^{[1
]}

Sachambula, Lenka ^{[1
]}

Horakova, Vladimira ^{[2
]}

Prinosil, Ales ^{[3
]}

Smid, Frantisek ^{[3
]}

Adamkova, Karolina ^{[4
]}

Adam, Martin ^{[4
]}

机构：

[1] Malting Inst Brno, Analyt Testing Lab, Res Inst Brewing & Malting, Mostecka 971-7, Brno 61400, Czech Republic

[2] Natl Plant Variety Off, Cent Inst Supervising & Testing Agr, Hroznova 2, Brno 65606, Czech Republic

[3] Raven Trading Ltd, Dolni Hejcinska 31, Olomouc 77900, Czech Republic

[4] Univ Pardubice, Fac Chem Technol, Studentska 573, Pardubice 53210, Czech Republic

来源：

KVASNY PRUMYSL | 2018年 / 64卷 / 06期

关键词：

winter wheat; malting quality;

D O I：

10.18832/kp201832

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the course of three testing years (2013 - 2015), a set of 243 winter wheat samples (27 varieties from three testing sites) were analyzed. Basic technological parameters, and some special characters (wort color, color after boiling, wort haze, polyphenol content and dimethyl sulfide precursors) were studied. Winter wheat varieties gave sufficiently high extract contents, the average value of this parameter was 83.5% at the average content of nitrogenous substances of 11.6%. Final attenuation was low (79.8%). Proteolytic modification given by the value of Kolbach index was on average 35%. Content of soluble nitrogen was 704 mg/100 g, of which ca 14% was made up by free amino nitrogen. Cytolytic modification was evaluated mainly by wort viscosity (1.864 mPa.s). Malt friability and beta-glucan content in wort were very low. Average arabinoxilan content in wort varied about 1524 mg/l.

引用

页码：302 / 313

页数：12

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