The effect of acidic steeping on malt technological parameters.

Kvasný průmysl. 2013;59(10):288-291 DOI 10.18832/kp2013029

 

Journal Homepage

Journal Title: Kvasný průmysl

ISSN: 2570-8619 (Online)

Publisher: Research Institute of Brewing and Malting, Plc.

LCC Subject Category: Technology: Chemical technology: Fermentation industries. Beverages. Alcohol

Country of publisher: Czech Republic

Language of fulltext: Czech, English

Full-text formats available: PDF

 

AUTHORS

Lukáš JELÍNEK (Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Technická 5, Praha 6, 166 28)
Anton KARACHEVTSEV (Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Technická 5, Praha 6, 166 28)
Marcel KARABÍN (Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Technická 5, Praha 6, 166 28)
Blanka KOTLÍKOVÁ (Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Technická 5, Praha 6, 166 28)
Pavel DOSTÁLEK (Ústav biotechnologie, Vysoká škola chemicko-technologická v Praze, Technická 5, Praha 6, 166 28)

EDITORIAL INFORMATION

Blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 12 weeks

 

Abstract | Full Text

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.