Kvasny Prum. 2015; 61(10-11): 288-295 | DOI: 10.18832/kp2015026

Sensitivity of the selected malting barley varieties to the degree of steepingPeer-reviewed article

Vratislav PSOTA, Lenka SACHAMBULA, Aleš PAULŮ

¹ Výzkumný ústav pivovarský a sladařský, a.s, Sladařský ústav, Mostecká 7, 614 00 Brno / Research Institute of Brewing and Malting, Malting Institute Brno, Mostecká 7, CZ 614 00 Brno, Czech Republic

² Vysoká škola chemicko-technologická v Praze, Technická 5, 166 28 Praha 6 / University of Chemistry and Technology, Prague, Technická 5, 166 28 Praha 6, Czech Republic

The set of 14 spring barley varieties was malted at two different degrees of steeping (42% and 45%) at the end of steeping. The differences between varieties were highlighted by decreasing the degree of steeping by 3 %. Extract content in the experimental set of varieties was not affected by the lower degree of steeping while most of the other studied technological traits were markedly affected by the lower degree of steeping. The decrease in the degree of steeping in the experimental set of the varieties led to the decrease in relative extract at 45 °C by 4.4%, Kolbach index by 3.2%, apparent final attenuation by 0.8%. The level of cytolytic modification was most affected by a lower degree of steeping. Degradation of the cell walls declined on average by 11.0% and β-glucan content in sweet wort increased on average by 211 mg/l. With one exception, all varieties got significantly beyond the acceptable levels of β-glucan content in sweet wort.

Keywords: barley, malt, degree of steeping, malting quality

Received: July 6, 2015; Accepted: August 27, 2015; Published: October 1, 2015