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Pregled bibliografske jedinice broj: 793098

RESEARCH ON POSSIBILITIES OF MALT PRODUCTION FROM CROATIAN HULLESS BARLEY VARIETIES


Krstanović, Vinko; Mastanjević, Kristina; Slačanac, Vedran; Gagula, Goran; Vacek, Kristina
RESEARCH ON POSSIBILITIES OF MALT PRODUCTION FROM CROATIAN HULLESS BARLEY VARIETIES // Book of abstracts of 8 th International congress Flour-bread '15 and 10th Croatian congress of cereal technologists / Koceva Komlenić, D. (ur.).
Osijek: University of Josip Juraj Strossmayer, Faculty of food technology, 2015. str. 29-29 (poster, međunarodna recenzija, sažetak, znanstveni)


Naslov
RESEARCH ON POSSIBILITIES OF MALT PRODUCTION FROM CROATIAN HULLESS BARLEY VARIETIES

Autori
Krstanović, Vinko ; Mastanjević, Kristina ; Slačanac, Vedran ; Gagula, Goran ; Vacek, Kristina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts of 8 th International congress Flour-bread '15 and 10th Croatian congress of cereal technologists / Koceva Komlenić, D. - Osijek : University of Josip Juraj Strossmayer, Faculty of food technology, 2015, 29-29

Skup
8 th INTERNATIONAL CONGRESS FLOUR – BREAD ‘15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS

Mjesto i datum
Opatija, Croatia, 29-30.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Croatian hulles barley varieties; malting quality; malting procedure

Sažetak
This paper investigated the influence of malting procedure on quality indicators of naked barley malt according recommended properties for standard pale malt. The aim was to determine the optimal malting procedure in order to achieve the best results for investigated indicators in relation to the recommended values. The influence of four malting procedure on soluble N share in malt, total N and soluble N ratio (Kolbach index), Hartong number, friability, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, and β-glucane was tested. Malted sample was two domestic naked barley variety (Matko and GZ 184). Four malting procedures have been conducted: (A) standard procedure – control ; (B) gently intensive procedure with uniform temperature increase during germination till the end of the process ; (C) moderately intensive procedure with increase in germination temperature on the second and third day, and constant germination temperature till the end of the process ; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process ; . Based on obtained results, and their comparison to results in scientific and technical literature, the efficacy of certain micromalting procedure was evaluated, considering recommended properties of naked barley malt. The results indicate that the resistance to deeper modification of grains (expressed as lower water absorption during soaking grains, and as weaker friability) obviously be the main problem that will need to be solved in the further process of the selection of domestic naked barley varieties for malting. The intensification of the process of germination should be combined with the extension of soaking time, which should lead to improvements of friability of malt and better value for other indicators of malt quality.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Poljoprivredni institut Osijek,
Prehrambeno-tehnološki fakultet, Osijek