engleski

The estimation of beta-glucans' degree and speed of degradation during malting-a critical review

This paper aims to give an overview of multiple research that concern: 1) determination of starting β-glucan concentrations in different end use barley varieties (brewing, brewing/feed, feed and naked), and the changes of their concentration during malting and brewing ; 2) the influence of micromalting method and variability of malting process parameters on the measured values of β- glucans ; 3) the influence of arabinoxylans on the results (obstruction of β-glucan degradation). It has been established that the starting concentration of β-glucans in barley and malt do not correlate with the concentration of β- glucans in wort. A strong correlation has been detected only in brewing varieties (Vanesa, Tiffany). This implies that “good brewing variety” is a direct result of varieties’ genotypic properties. It has been established that the micromalting process has a huge impact on β-glucans. This makes it harder to compare the results between the same varieties determined by different research institutions. Furthermore, the degradation of arabynoxylans also has a great impact on the results because of their ability to mask the degradation degree of β- glucans. This implies that they can mask the results of the degree of degradation of β-glucans depending on the different time maximum related to these two polysaccharides.

malting process ; beta-glucan ; degree and speed of degradation

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