The effect of acidic steeping on malt technological parameters.

Abstract

Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague. Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i. e. extract, enzymatic activity, color and pH of congress wort were analyzed . Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts .Acidic steeping was confirmed to be an effective tool for acceleration of the malting process. For the purpose of this study, two batches of malt were prepared in the micromalting plant of the ICT Prague . Barley was steeped for 8/16 hours in water with the adjusted value of pH (pH=5). In the tested barley, the rate of water uptake by the caryopsis, germination rate and germination energy under the standard malting conditions were studied. In the prepared malts, the most important quality parameters, i. e. extract, enzymatic activity, color and pH of congress wort were analyzed. Principal part of the study was devoted to monitoring of content of polyphenolic substances and antioxidant characters of congress worts prepared from the malts.

Keywords

• barley
• malt
• malt quality
• malting technology
• pH