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Group , pp. 1 – 7 . Briggs , D.E. 1998 . Malts and malting . Springer Science & Business Media
1997 Bamforth, C.W., Barclay, A.H.P. 1993. Malting technology and the uses of malt. In: MacGregor, A.W., Bhatty, R.S. (eds), Barley: Chemistry and
In the course of our work we aimed to develop a product from gluten-free raw materials (millet, sorghum and buckwheat) that is similar to beer made of barley malt but is consumable by coeliacs. Our measurements were started by qualification of cereal/pseudo-cereal grains. Next malts were made of them with different steeping, germination and kilning parameters, and their most important quality characteristics were determined. Qualification of grains were done by grading, determination of thousand-kernel and hectolitre weight, and protein content, while malts were examined with congress mashing, Hartong mashing and lauter test, as well. Gelatinization point of the starch found in grains and malts were determined by Brabender amyloviscograph which helped to set the temperature of β-amylase rest in future mashings. The gelatinization points were higher in our samples, than in the barley’s starch.Optimization of mashing was continued with malts that fulfilled requirements needed for brewing. Mashing programs were written for each raw material with the help of our laboratory mashing equipment, and resulting worts were analysed (for extract content), then carbohydrate content was measured by HPLC, α-amylase activity by Phadebas test, and free α-amino nitrogen (FAN) content by the ninhydrin method. Those worts were selected for further fermentation tests that had the highest extract and FAN content, best filtration time and appropriate sensory characteristics. Optimal malting temperatures and time periods, aeration and water uptake were determined, and then the duration and temperature of protein and enzyme rests of mashing were set.The malting process that proved to be the most suitable for brewing requirements (high extract content, good lautering characteristics, high FAN content) has the following parameters: steeping with 25 °C water for 18 h with aeration in every 5 h; germination at 15 °C for 84 h; kilning at 50 °C for 48 h.
302 Henry, R.J. 1989. Factors influencing the rate of modification of barley during malting. J. Cereal Sci. 10 :51–59. Henry R
response to monoglutamates, diglutamates, and triglutamates, but a decreasing activity with further increase in chain length. Since folate mainly exists as polyglutamate in cereals, a certain degree of deconjugation is necessary, when barley and malt
Baxter, E.D., Wainwright, T. 1979. Hordein and malting quality. J. Am. Soc. Brew. Chem. 37 :8–12. Wainwright T. Hordein and malting
of D hordein to malting performance. J. Cereal Sci. 28 :291–299. Shewry P.R. The production and characterization of Hor3 null lines of barley provides new information on the
80 Bamforth, C.W. (2003): Barley and malt starch in brewing: a general review. Master Brewers Association of the Americas, Technical Quarterly. MBAA TQ, 40, 89
. Nitrogen effects on yield and malting quality of barley genotypes under no-till. Agron. J. 83 :341–346. Ullrich S.E. Nitrogen effects on yield and malting quality of barley genotypes
Prieto, J., Prieto, F., Román, A. D., Acevedo, O. A. (2012): Proximate analysis of malting barley (Hordeum sativum Jess) crop of South of the Hidalgo State and its relationship to soil quality. Revista Científica UDO Agrícola, 12, 447
