Effect of milling softness on basic technological parameters of wort

Authors

  • Helena Frančáková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storage and Processing Plant Products, Tr. A. Hlinku 2, 94976 Nitra
  • Miriam Lí­šková Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storage and Processing Plant Products, Tr. A. Hlinku 2, 94976 Nitra
  • Tatiana Bojňanská Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storage and Processing Plant Products, Tr. A. Hlinku 2, 94976 Nitra
  • Ján Mareček Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Storage and Processing Plant Products, Tr. A. Hlinku 2, 94976 Nitra

DOI:

https://doi.org/10.5219/111

Keywords:

variety, malt, milling, extract, turbidity

Abstract

Crushing the malted grain in the process of milling enables extractive substances of malt to become available for water which accelerates dissolving and other chemical and physical processes during the time of mashing. The aim of this work was at the basis of performed analyses to evaluate to what extent the grist composition with regard to different proportion of meal fraction affects the amount of extract and other technological parameters of malt. Analyzed malt was made from four varieties of malting barley as are Nitran, Ebson, Malz and Xanadu coming from the harvest year 2009. Composition of malt grist in great extent influenced the entire process of mashing, lautering and the amount of extract. The highest values of extract were measured by all varieties at the variant III. with the highest content (50%) of the softest fraction meal + powder meal. The difference between variant I. with 10% content of the softest fraction and variant III. with 50% content, was already 3%. The most significant increase of this parameter was found out by varieties Ebson and Malz. Mashing and lautering parameters have not been significantly influenced by the milling variants. More significant differences were found out with regard to wort turbidity. Only variety Malz showed out the turbidity up to 4 EBC units, measured by turbidity meter under the angle 90°. The highest turbidity was measured by variant I. with the lowest proportion of the fraction meal + powder meal.

Downloads

Download data is not yet available.

References

BASAŘOVÁ, G. 1992. Pivovarsko - sladařská analytika. Praha, 1992, Merkanta s.r.o., 388 p.

DENDY, D. A. V., DOBRASZCZYK, B. J. 2001. Cereals and Cereal Products, chemistry and technology. Aspen Publication Inc., 2001, 428 p., ISBN 0834217678.

DOUGLAS, P., MENESES, F. J., JIRANEK, V. 2006. Filtration, haze and foam characteristics of ferment wort mediated by veast strain. In Journal of Applied Microbiology, vol. 100, 2006, p. 58-64.

https://doi.org/10.1111/j.1365-2672.2005.02755.x

PMid: 16405685

DRDÁK, M., STUDNICKÝ, J. MÓROVÁ, E., KAROVIČOVÁ, J. 1996. Základy potravinárskych technológií. Praha, 1996, 512 p. ISBN 80-967064-1-1.

FRANČÁKOVÁ, H., TÓTH, Ž. 2005. Sladovníctvo a pivovarníctvo. Nitra, SPU, 2005, 141 p. ISBN 80-8069-544-X.

FRANČÁKOVÁ, H., LÍŠKOVÁ, M. 2009. Dormancia sladovníckeho jačmeňa vo vzťahu k fyziologickým parametrom zrna jačmeňa. In Acta fytotechnica et zootechnica, vol. 12, 2009, no. 1, p. 20-23. ISSN 1335-258.

KOLIATSOU, M., PALMER, G. H. 2004. A New Method to Assess Mealiness and Steeliness of Barley Varieties and Relationship of Mealiness with Malting Parameters. In Journal of the American Society of Brewing Chemists, vol. 61, 2004, no. 3, p. 114-118.

KOSAŘ, K.., PROCHÁDZKA, S. 2000. Technologie výroby sladu a piva. Praha, VÚPS, 2000, 398 p. ISBN 80-902658-6-3.

KUNZE, W. 1999. Technology brewing and malting. Berlin: VLB, 1999, 726 p., ISBN 3-921690-39-0.

LÍŠKOVÁ, M., FRANČÁKOVÁ, H., MAREČEK, J. 2010. Vplyv dormancie na formovanie technologických parametrov sladu. In Potravinárstvo, vol. 4, 2010, no. 1, p. 45.

LU, M. Q., O´BRIEN, L., STUART, I. M. 2000. Barley malting quality and yield interrelationships and the effect on yield distribution of selection for malting barley quality in early generations. In Australian Journal of Agricultural Research, vol. 51, 2000, p. 247-258.

https://doi.org/10.1071/AR99084

MOUSIA, Z., BALKIN, R. C., PANDIELLA, S. S., WEBB C. 2004. The effect of milling parameters on starch hydrolysis of milled malt in the brewing process. In Process Biochemistry, vol. 39, 2004, no. 12, p. 2213-2219.

https://doi.org/10.1016/j.procbio.2003.11.015

OGUSI, K., LIM, P., BARR, A. R., TAKAHASIL, S., ASAKURA, T., ITO, K. 2002. Japanese barley meets Australia: Quality performance of malting barley grown in different countries. In Journal of the Institute of Brewing, vol. 108, 2002, no. 3, p. 303-309.

PSOTA, V., SKULILOVÁ, Z., HARTMANN, J. 2009. The effect of the barley variety, location and year crop on the haze of congress wort. In Czech Journal of Food Science, vol. 27, 2009, no. 3, p. 158-164.

PROKEŠ, J., HARTMANN, J. 2001. Evaluation of turbidity in malt of Czech origin. In Monatsschrift für Brauwissenschaft, vol. 54, 2001, p. 237-241.

PROKEŠ, J. 2008. Hodnocení starších jakostních odrůd ječmene novými ukazovateli jakosti sladu: Dizertační práce. Brno: Mendelova zemědělská a lesnická univerzita v Brně, 2008, 86 p.

PRUGAR, J. 2008. Kvalita rostlinných produktů na prahu 3. tisícletí. Praha: VÚPS, 2008, 327 p. ISBN 978-80-86576-28-2.

SIEBERT, K. J., LYNN, P.Y. 2003. Effects of alcohol and pH on protein-polyphenol haze intensity and particle size. In Journal of the American Society of Brewing Chemists, vol. 61, 2003, p. 88-98.

SWANSTON, J., TAYLOR, K. 1990. The effects of different steeping regimes on water uptake, germination rate, milling energy and hot water extract. In Journal of the Institute of Brewing, vol. 96, 1990, no. 1, p. 3-6.

WACKERBAUER, K.., ZUFALL, C., HOLSCHER, K. 1992. Der Einfluss von Hammermuhlenschrot auf die Wurze, Brauwelt. In Brauwelt, vol. 29, 1992, p. 1366-1374.

WARPALA, I. W. S., PANDIELLA, S. S. 2000. Shorter Communication: Grist fractionation and starch modification during the milling of malt. In Food and Bioproducts Processing: Transactions of the Institution of Chemical Engineers, vol. 78, 2000, no.2, p. 85-89.

https://doi.org/10.1205/096030800532789

WOONTON, B., JACOBSEN, J. V., SHERKAT, F., STUART, I. M. 2005. Changes in germination and malting quality during storage of barley. In Journal of the Institute of Brewing, vol. 111, 2005, no. 1, p. 33-41.

Downloads

Published

2011-01-16

How to Cite

Frančáková, H. ., Lí­šková, M. ., Bojňanská, T. ., & Mareček, J. . (2011). Effect of milling softness on basic technological parameters of wort. Potravinarstvo Slovak Journal of Food Sciences, 5(1), 39–42. https://doi.org/10.5219/111

Most read articles by the same author(s)

1 2 3 > >>