Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties
Grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laborator...
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MDPI AG
2021-12-01
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| Series: | Agronomy |
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| Online Access: | https://www.mdpi.com/2073-4395/11/12/2566 |
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| author | Józef Błażewicz Joanna Kawa-Rygielska Danuta Leszczyńska Jerzy Grabiński Alan Gasiński |
| author_facet | Józef Błażewicz Joanna Kawa-Rygielska Danuta Leszczyńska Jerzy Grabiński Alan Gasiński |
| author_sort | Józef Błażewicz |
| collection | DOAJ |
| description | Grains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laboratory conditions for the first time; this was carried out to determine whether hulled and naked oat grains possess favourable properties as a raw material for the production of malt. Most of the analysed samples possess a favourable Kolbach index (39.06–46.82%), good extractivity (81.07–81.97%) and rather good saccharification time (13.33–26.67 min); however, some disadvantages of the produced malts could be pointed out. During the congress mashing, the filtration time of the worts produced from the hulled and naked oat malts was long (96.67–110 min) and the wort volume was not satisfactory (155–228.53 mL). Subsequent studies over oat malting and mashing need to be performed to maximize oat potential as the raw material for the production of the malt. |
| first_indexed | 2024-03-10T04:40:34Z |
| format | Article |
| id | doaj.art-77fdd66f6a864292b97dcaa55579d48e |
| institution | Directory Open Access Journal |
| issn | 2073-4395 |
| language | English |
| last_indexed | 2024-03-10T04:40:34Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Agronomy |
| spelling | doaj.art-77fdd66f6a864292b97dcaa55579d48e2023-11-23T03:23:56ZengMDPI AGAgronomy2073-43952021-12-011112256610.3390/agronomy11122566Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat VarietiesJózef Błażewicz0Joanna Kawa-Rygielska1Danuta Leszczyńska2Jerzy Grabiński3Alan Gasiński4Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, PolandDepartment of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, PolandDepartment of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, PolandDepartment of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, PolandDepartment of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, 51-630 Wroclaw, PolandGrains of four naked oat varieties (Amant, Maczo, Polar and Siwek) and one hulled oat variety (Kozak) from three consecutive years (2018, 2019 and 2020), grown under three different nitrogen fertilization regimes (40, 60 and 80 kg of nitrogen per hectare) were malted and then mashed in the laboratory conditions for the first time; this was carried out to determine whether hulled and naked oat grains possess favourable properties as a raw material for the production of malt. Most of the analysed samples possess a favourable Kolbach index (39.06–46.82%), good extractivity (81.07–81.97%) and rather good saccharification time (13.33–26.67 min); however, some disadvantages of the produced malts could be pointed out. During the congress mashing, the filtration time of the worts produced from the hulled and naked oat malts was long (96.67–110 min) and the wort volume was not satisfactory (155–228.53 mL). Subsequent studies over oat malting and mashing need to be performed to maximize oat potential as the raw material for the production of the malt.https://www.mdpi.com/2073-4395/11/12/2566hulled oatnaked oatcongress wortmaltmashingnitrogen fertilization |
| spellingShingle | Józef Błażewicz Joanna Kawa-Rygielska Danuta Leszczyńska Jerzy Grabiński Alan Gasiński Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties Agronomy hulled oat naked oat congress wort malt mashing nitrogen fertilization |
| title | Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties |
| title_full | Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties |
| title_fullStr | Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties |
| title_full_unstemmed | Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties |
| title_short | Influence of Variety and Nitrogen Fertilization on the Technological Parameters of Special Malts Prepared from Naked and Hulled Oat Varieties |
| title_sort | influence of variety and nitrogen fertilization on the technological parameters of special malts prepared from naked and hulled oat varieties |
| topic | hulled oat naked oat congress wort malt mashing nitrogen fertilization |
| url | https://www.mdpi.com/2073-4395/11/12/2566 |
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