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Assessment of the Quality of Malt Obtained from Spring Malting Barley Delivered to the San Farmers’ Cooperative in 2018

Assessment of the Quality of Malt Obtained from Spring Malting Barley Delivered to the San... AbstractThe study assesses the quality of malt from spring malting barley grown in the Podkarpackie Province, and delivered to the SAN Farmers' Cooperative in 2018. After the initial technological assessment in the laboratory of SAN, the grain was malted in the Department of Agricultural and Food Production Engineering at the Institute of Agricultural Sciences, Land Management and Environmental Protection of the University of Rzeszow. Moisture, protein content, runoff time, viscosity, pH, wort clarity, extract content and diastatic power were determined in the tested malt, as well as wort obtained from it in the process of mashing. The average parameters of protein content, extractivity of malt ground into flour, of pH and the wort extract were normative, while the other researched parameters did not meet high quality requirements. A high loss of grain mass was noted during malting. After laboratory tests of malt and wort, it was determined that part of the malting raw material is of high malting quality and can be used without modification in the brewhouse for the malting and mashing process. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Agricultural Engineering de Gruyter

Assessment of the Quality of Malt Obtained from Spring Malting Barley Delivered to the San Farmers’ Cooperative in 2018

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Publisher
de Gruyter
Copyright
© 2019 Józef Gorzelany et al., published by Sciendo
ISSN
0567-8315
eISSN
2449-5999
DOI
10.1515/agriceng-2019-0025
Publisher site
See Article on Publisher Site

Abstract

AbstractThe study assesses the quality of malt from spring malting barley grown in the Podkarpackie Province, and delivered to the SAN Farmers' Cooperative in 2018. After the initial technological assessment in the laboratory of SAN, the grain was malted in the Department of Agricultural and Food Production Engineering at the Institute of Agricultural Sciences, Land Management and Environmental Protection of the University of Rzeszow. Moisture, protein content, runoff time, viscosity, pH, wort clarity, extract content and diastatic power were determined in the tested malt, as well as wort obtained from it in the process of mashing. The average parameters of protein content, extractivity of malt ground into flour, of pH and the wort extract were normative, while the other researched parameters did not meet high quality requirements. A high loss of grain mass was noted during malting. After laboratory tests of malt and wort, it was determined that part of the malting raw material is of high malting quality and can be used without modification in the brewhouse for the malting and mashing process.

Journal

Agricultural Engineeringde Gruyter

Published: Sep 1, 2019

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