Quality Assessment and Performance of Malted Barley for Food Processing
MBAA TQ vol. 42, no. 3, 2005, pp.
199-203 |
VIEW ARTICLE
R. C. Agu. International Centre for Brewing and Distilling (ICBD),
Heriot-Watt University, Riccarton, Edinburgh, Scotland.
Abstract
Different barley varieties produced malt of different modification when
assessed by the friabilimeter method. When the same barley varieties grown in
different fields were malted and the modification assessed by the friabilimeter
method, different modification results were obtained. The topography of the
field where the barley was grown played a very important role in yielding barley
that produced malt of desired quality. The barley varieties obtained from the
different sources also produced malt of different diastatic power. When mashed,
malted barley of very high diastatic power produced wort of lower extract yield
and slow filtration rate. The use of commercial enzymes in assisting the
activities of malt diastatic power during mashing was more effective when malt
of lower diastatic activity level was used because it produced wort with higher
extract yield and wort that filtered faster. The addition of commercial enzymes
to assist the activity of malted barley of higher diastatic power during mashing
did not increase extract yield, rather it caused filtration problems.
Keywords: commercial enzymes, diastatic power, friability, mashing, total
nitrogen, whole corns
S�ntesis
Diferentes variedades de cebada produjeron maltas de diferentes grado de
modificaci�n medido por el friabil�metro. Cuando una misma variedad de cebada
cultivada en campos diferentes fue malteada, tambi�n dio diferentes grados de
modificaci�n medido por el friabil�metro. La topograf�a del campo donde crece
la cebada tiene gran influencia sobre la calidad de la malta que resulte de una
determinada variedad de cebada. Las diferentes cebadas tambi�n produjeron
maltas con diferentes poderes diast�ticos. Cebadas malteadas de muy alto poder
diast�tico resultaron en mostos con menor rendimiento de extracto y
filtraciones m�s lentas. El uso de enzimas comerciales para mejorar el poder
diast�tico fue m�s eficaz al utilizar maltas de bajo poder diast�tico, pues
resultaba un mosto con mayor rendimiento de extracto y un mosto que filtraba
m�s r�pidamente. La adici�n de enzimas comerciales para mejorar la actividad
diast�tica de maltas con alto poder diast�tico durante el macerado, no
result� en un aumento del rendimiento de extracto y m�s bien causaba problemas
con el filtrado del macerado.
Palabras claves: enzimas comerciales, poder diast�tico, friabilidad,
maceraci�n, nitr�geno total, granos enteros
