The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort
Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is to establish the influence of the grain texture a...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-09-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/19/10626 |
| _version_ | 1797576234740219904 |
|---|---|
| author | Vinko Krstanović Kristina Habschied Iztok Jože Košir Krešimir Mastanjević |
| author_facet | Vinko Krstanović Kristina Habschied Iztok Jože Košir Krešimir Mastanjević |
| author_sort | Vinko Krstanović |
| collection | DOAJ |
| description | Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is to establish the influence of the grain texture and the degree of milling on the attenuation limit of wheat wort obtained from this type of wheat. Wheat worts using hard, soft transitional, or marbled endosperm texture were produced. The indicators of proteolysis, cytolysis, and amylolysis were determined, with regard to the parameter attenuation limit (AL) or fermentability. From the results for the tested parameters, it was established that despite similar starting values for the most important quality parameters, transitional wheat produces significantly different wort, both among themselves and in comparison with hard and soft wheat, and also when looking at the results for different milling degree (fine or coarse). The obtained values for the attenuation limit for transition wheat are similar or even better when compared to soft wheat, with satisfactory values for almost all examined quality parameters of wort. It can be concluded that a transitional type of wheat can be used just as well as unmalted raw material for the production of wort, as well as a raw material for malting. |
| first_indexed | 2024-03-10T21:49:24Z |
| format | Article |
| id | doaj.art-3b70c32e4a8d45e684ace4b68e321278 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T21:49:24Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-3b70c32e4a8d45e684ace4b68e3212782023-11-19T14:01:59ZengMDPI AGApplied Sciences2076-34172023-09-0113191062610.3390/app131910626The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat WortVinko Krstanović0Kristina Habschied1Iztok Jože Košir2Krešimir Mastanjević3Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaSlovenian Institute of Hop Research and Brewing, SI-3310 Žalec, SloveniaFaculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, HR-31000 Osijek, CroatiaWheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy and floury zones alternate, form almost exclusively available assortment for brewing needs in Southeastern Europe. The aim of this work is to establish the influence of the grain texture and the degree of milling on the attenuation limit of wheat wort obtained from this type of wheat. Wheat worts using hard, soft transitional, or marbled endosperm texture were produced. The indicators of proteolysis, cytolysis, and amylolysis were determined, with regard to the parameter attenuation limit (AL) or fermentability. From the results for the tested parameters, it was established that despite similar starting values for the most important quality parameters, transitional wheat produces significantly different wort, both among themselves and in comparison with hard and soft wheat, and also when looking at the results for different milling degree (fine or coarse). The obtained values for the attenuation limit for transition wheat are similar or even better when compared to soft wheat, with satisfactory values for almost all examined quality parameters of wort. It can be concluded that a transitional type of wheat can be used just as well as unmalted raw material for the production of wort, as well as a raw material for malting.https://www.mdpi.com/2076-3417/13/19/10626hardness and vitreosity of endospermgrist milling degreefermentability of wheat wort |
| spellingShingle | Vinko Krstanović Kristina Habschied Iztok Jože Košir Krešimir Mastanjević The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort Applied Sciences hardness and vitreosity of endosperm grist milling degree fermentability of wheat wort |
| title | The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort |
| title_full | The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort |
| title_fullStr | The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort |
| title_full_unstemmed | The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort |
| title_short | The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort |
| title_sort | influence of texture type and grain milling degree on the attenuation limit protein content and degradation in wheat wort |
| topic | hardness and vitreosity of endosperm grist milling degree fermentability of wheat wort |
| url | https://www.mdpi.com/2076-3417/13/19/10626 |
| work_keys_str_mv | AT vinkokrstanovic theinfluenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT kristinahabschied theinfluenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT iztokjozekosir theinfluenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT kresimirmastanjevic theinfluenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT vinkokrstanovic influenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT kristinahabschied influenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT iztokjozekosir influenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort AT kresimirmastanjevic influenceoftexturetypeandgrainmillingdegreeontheattenuationlimitproteincontentanddegradationinwheatwort |