Effect of malting regimes on the malt quality of tritordeum for beer brewing

Esben Due Yding, Marcus Pagenstecher, Jonas Trummer, Aleksander Poreda, Mogens L. Andersen*, Birthe M. Jespersen

*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

3 Citationer (Scopus)
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Abstract

Cereals for beer brewing have long been dominated by barley (Hordeum vulgare) and wheat (Triticum aestivum). Tritordeum, a novel amphiploid hybrid of South American barley (Hordeum chilense) and durum wheat (Triticum turgidum), is considered an interesting alternative. The aim of the study was to investigate how different malting regimes influence the malt quality of tritordeum from a beer brewing perspective. Tritordeum malt produced by a double wet steep regime with 6 days of germination exceeded commercial barley malt in amylase activity and free amino nitrogen content (FAN) while achieving equal levels of extract. A triple wet steep regime was not as successful, only yielding an increase in β-glucanase activity. FAN, extract, acidity and amylase activity in tritordeum sweet worts generally increased with germination, with all quality parameters except β-amylase activity plateauing after 5 days. Worts made from tritordeum malts generally had higher iron levels than worts made from the barley malt. A laboratory-scale brew of the best experimental tritordeum malt had the same alcohol content as the barley malt reference, confirming its potential as an alternative raw material. Elevated FAN and iron contents were retained throughout the brewing process.

OriginalsprogEngelsk
TidsskriftEuropean Food Research and Technology
Vol/bind249
Sider (fra-til)95–102
ISSN1438-2377
DOI
StatusUdgivet - 2023

Bibliografisk note

Funding Information:
This work was supported by European Union’s Horizon 2020 research and innovation program under the Marie Skłodowska-Curie grant agreement No. 722166 (ITN EJDFoodSci).

Publisher Copyright:
© 2022, The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature.

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