Resumen:
In the brewing industry, the main raw material is barley malt. Triticale (X. Triticosecale Wittmack) has been evaluated as a base malt. It is recognized as having greater diastatic power than barley, however, curing temperatures similar to 90 °C have not been evaluated nor has their impact on quality. The objective of this research work was to evaluate the physicochemical properties of triticale, wheat, rye, and barley base malts cured at 70 °C and to compare them with each other and with those reported in other studies, to assess the brewing potential of triticale. Additionally, two temperatures (80 °C and 90 °C) were evaluated to observe the effect of a temperature increase on the physicochemical properties of triticale malt. The 70 °C triticale malt characteristics were shown to resemble those of barley and wheat (malt extract and diastatic power). However, in terms of fermentable extract, soluble protein, and viscosity, the malt was unsuitable for brewing. The increase in the curing temperature to 80 °C had a negative impact on diastatic power, extract percentage, and fermentable extract. Overall, triticale has potential as a base brewing malt up to a 90 °C cure temperature, however, parameters such as fermentable extract and viscosity could limit its use.
Descripción:
This is an Accepted Manuscript version of the following article, accepted for publication in Journal of the American Society of Brewing Chemists. https://doi.org/10.1080/03610470.2021.1983750. It is deposited under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (http://creativecommons.org/licenses/by-nc-nd/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way
Excepto si se señala otra cosa, la licencia del ítem se describe como restrictedAccess