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Quality characteristics of triticale malts and worts
Author(s) -
Blanchflower Andrea J,
Briggs Dennis E
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740560204
Subject(s) - mashing , chemistry , brewing , triticale , food science , xylose , sugar , chromatography , fermentation , agronomy , biology
Abstract Worts from triticale malts, in particular well modified malts, separated poorly from mashes. Worts prepared at 70° C had high viscosities (10–27 cSt) indicating that problems would occur during filtration in brewing. The viscosities of triticale worts were higher than those of worts from barley malts. In addition, worts from well modified malts were generally turbid. Proteinaceous material (partly degraded prolamins) was the primary cause of this turbidity. Although the degree of malt modification did influence the rate of wort separation, it had little effect on wort viscosity. High viscosity was caused by pentosans dissolved from the triticale malt during mashing. Oxidative gelation was not observed with these pentosans. Grains and malts were fractionated, and the high molecular weight fractions were analysed for their sugar and acyl components. All were rich in arabinose and xylose. There was a rough inverse correlation between the solubility of the poly saccharide fractions and the levels of substitution with acetyl and feruloyl residues. The poor wort separation from triticale malt grists appeared to be related to the particle size distributions, which were narrow. The sedimentation values of the grist ‘fines’ were high.