Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.19/5262 |
Resumo: | Introduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production other barley varieties rather than native ones are commonly used. Thus, this research aims to evaluate the effect of kilning temperature in improving malting ability of a Greek barley cultivar. Methods: Barley kernels were malted in the Food Process Engineering Laboratory - Pilot Plant of ATEITh (Thessaloniki). The malted barley was first dried at 40-45°C (dry malt) and then kilned. The kilning of germinated barley was performed at three different temperatures (80, 90 and 100°C for 6h), in order to produce three different malts. Barley, dry malt and malted kernels were analysed for their moisture, ash, protein and β-glucan content whereas their respective worts, for extract content of the malt, colour, specific gravity and specific viscosity. The total fermentable sugars as well as their profile were also determined. Finally, the malts were compared with a commercial malt. Results: Factors such as malt moisture, β-glucan content, malt colour, malt extract and specific viscosity were significantly affected by the kilning process. Contrary, the ash and protein contents in the malt were not significantly affected. The malt produced from the Greek barley cultivar showed β-glucan, specific gravity and specific viscosity values similar to the commercial sample. Conclusions: The present study revealed that the malt and wort quality of the Greek barley cultivar (Seirios) can be significantly improved by optimizing the kilning temperature. |
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Influence of kilning temperature on chemical composition of a Greek barley malt and its wort propertiesbarley maltβ-glucan contentkilningwort qualityHPLCIntroduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production other barley varieties rather than native ones are commonly used. Thus, this research aims to evaluate the effect of kilning temperature in improving malting ability of a Greek barley cultivar. Methods: Barley kernels were malted in the Food Process Engineering Laboratory - Pilot Plant of ATEITh (Thessaloniki). The malted barley was first dried at 40-45°C (dry malt) and then kilned. The kilning of germinated barley was performed at three different temperatures (80, 90 and 100°C for 6h), in order to produce three different malts. Barley, dry malt and malted kernels were analysed for their moisture, ash, protein and β-glucan content whereas their respective worts, for extract content of the malt, colour, specific gravity and specific viscosity. The total fermentable sugars as well as their profile were also determined. Finally, the malts were compared with a commercial malt. Results: Factors such as malt moisture, β-glucan content, malt colour, malt extract and specific viscosity were significantly affected by the kilning process. Contrary, the ash and protein contents in the malt were not significantly affected. The malt produced from the Greek barley cultivar showed β-glucan, specific gravity and specific viscosity values similar to the commercial sample. Conclusions: The present study revealed that the malt and wort quality of the Greek barley cultivar (Seirios) can be significantly improved by optimizing the kilning temperature.Repositório Científico do Instituto Politécnico de ViseuSkendi, AdrianaPapageorgiou, Maria2018-10-26T14:16:55Z20182018-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5262engSkendi, A. & Papageorgiou, M. (2018). Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties. Millenium, 2(7), 49-58. DOI: https://doi.org/10.29352/mill0207.04.0020210.29352/mill0207.04.00202info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:57Zoai:repositorio.ipv.pt:10400.19/5262Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:43:39.018665Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
title |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
spellingShingle |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties Skendi, Adriana barley malt β-glucan content kilning wort quality HPLC |
title_short |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
title_full |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
title_fullStr |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
title_full_unstemmed |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
title_sort |
Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties |
author |
Skendi, Adriana |
author_facet |
Skendi, Adriana Papageorgiou, Maria |
author_role |
author |
author2 |
Papageorgiou, Maria |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Skendi, Adriana Papageorgiou, Maria |
dc.subject.por.fl_str_mv |
barley malt β-glucan content kilning wort quality HPLC |
topic |
barley malt β-glucan content kilning wort quality HPLC |
description |
Introduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production other barley varieties rather than native ones are commonly used. Thus, this research aims to evaluate the effect of kilning temperature in improving malting ability of a Greek barley cultivar. Methods: Barley kernels were malted in the Food Process Engineering Laboratory - Pilot Plant of ATEITh (Thessaloniki). The malted barley was first dried at 40-45°C (dry malt) and then kilned. The kilning of germinated barley was performed at three different temperatures (80, 90 and 100°C for 6h), in order to produce three different malts. Barley, dry malt and malted kernels were analysed for their moisture, ash, protein and β-glucan content whereas their respective worts, for extract content of the malt, colour, specific gravity and specific viscosity. The total fermentable sugars as well as their profile were also determined. Finally, the malts were compared with a commercial malt. Results: Factors such as malt moisture, β-glucan content, malt colour, malt extract and specific viscosity were significantly affected by the kilning process. Contrary, the ash and protein contents in the malt were not significantly affected. The malt produced from the Greek barley cultivar showed β-glucan, specific gravity and specific viscosity values similar to the commercial sample. Conclusions: The present study revealed that the malt and wort quality of the Greek barley cultivar (Seirios) can be significantly improved by optimizing the kilning temperature. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-10-26T14:16:55Z 2018 2018-01-01T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.19/5262 |
url |
http://hdl.handle.net/10400.19/5262 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Skendi, A. & Papageorgiou, M. (2018). Influence of kilning temperature on chemical composition of a Greek barley malt and its wort properties. Millenium, 2(7), 49-58. DOI: https://doi.org/10.29352/mill0207.04.00202 10.29352/mill0207.04.00202 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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1799130906369196032 |