Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability

被引：20

作者：

Alfeo, Vincenzo ^{[1
]}

Jaskula-Goiris, Barbara ^{[2
]}

Venora, Ginfranco ^{[3
]}

Schimmenti, Emanuele ^{[1
]}

Aerts, Guido ^{[2
]}

Todaro, Aldo ^{[1
]}

机构：

[1] Univ Palermo, Dept Agr Food & Forest Sci, Viale Sci 13,Bldg 4, I-90128 Palermo, Italy

[2] Katholieke Univ Leuven, Fac Engn Technol, Gebroeders Smetstr 1, B-9000 Ghent, Belgium

[3] Staz Consorziale Sperimentale Granicoltura La Sic, Via Sirio, I-195041 Caltagirone, CT, Italy

来源：

JOURNAL OF CEREAL SCIENCE | 2018年 / 83卷

关键词：

Durum wheat; Wheat malt; Arabinoxylans; beta-glucans; Wort viscosity; WATER-EXTRACTABLE ARABINOXYLANS; BETA-D-GLUCANS; ENVIRONMENTAL-FACTORS; MOLECULAR-WEIGHT; KOLBACH INDEX; PROTEIN; WORT; QUALITY; BARLEY; VARIETIES;

D O I：

10.1016/j.jcs.2018.08.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2-85.9% for the extract, 72.9-80.9% for the fermentability, 3-5 EBC units for the colour, 0.49-0.79% dm for water-extractable arabinoxylans and 0.043-0.059% dm for the beta-glucans. Regarding wort viscosity (1.53-1.92 mPa s), we found negative correlation with endo-1,4-beta-D-xylanase, positive correlation with endo-beta-glucanases and soluble proteins, while no correlations were found with arabinoxylan and betaglucan wort content. These results showed that some durum wheats, such as Trentino, Martinella, Gioia, Inglesa, Francesa, Giustalisa and Bidi have suitable characteristics for malting and brewing. The improvement of the malting process is required for the other durum wheats.

引用

页码：101 / 109

页数：9

共 33 条

[21] Effects of Wheat Protein Content on Endosperm Composites and Malt Quality [J].