Malting quality of spring wheat varieties

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F17%3AN0000049" target="_blank" >RIV/60193697:_____/17:N0000049 - isvavai.cz</a>

Výsledek na webu

<a href="https://www.kvasnyprumysl.cz/pdfs/kpr/2017/06/05.pdf" target="_blank" >https://www.kvasnyprumysl.cz/pdfs/kpr/2017/06/05.pdf</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp201731" target="_blank" >10.18832/kp201731</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Malting quality of spring wheat varieties

Popis výsledku v původním jazyce

During a three-year testing period (2013 – 2015), totally 99 samples of spring wheat (11 varieties from three testing localities) were analyzed. The basic parameters (extract, relative extract at 45 °C, diastatic power, fi nal attenuation, friability and β-glucan content in wort as well as some special parameters) were tested. The wheat varieties provided suffi ciently high extract content, the average value of this parameter was 83.5 %. Proteolytic modifi cation given by the value of Kolbach Index was on average 35 %. Compared to barley malt, the wheat varieties had higher viscosity. The viscosity varied from 1.61 – 1.78 mPa.s and the average arabinoxilan content in wort in the scope of 1306 – 1656 mg/l. Friability (brittleness) of malt was very low, moving within 28 – 36 %. β-glucan content in wort was very low, with the average value of 25.9 mg/l.

Název v anglickém jazyce

Malting quality of spring wheat varieties

Popis výsledku anglicky

During a three-year testing period (2013 – 2015), totally 99 samples of spring wheat (11 varieties from three testing localities) were analyzed. The basic parameters (extract, relative extract at 45 °C, diastatic power, fi nal attenuation, friability and β-glucan content in wort as well as some special parameters) were tested. The wheat varieties provided suffi ciently high extract content, the average value of this parameter was 83.5 %. Proteolytic modifi cation given by the value of Kolbach Index was on average 35 %. Compared to barley malt, the wheat varieties had higher viscosity. The viscosity varied from 1.61 – 1.78 mPa.s and the average arabinoxilan content in wort in the scope of 1306 – 1656 mg/l. Friability (brittleness) of malt was very low, moving within 28 – 36 %. β-glucan content in wort was very low, with the average value of 25.9 mg/l.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Projekt

<a href="/cs/project/TE02000177" target="_blank" >TE02000177: Centrum pro inovativní využití a posílení konkurenceschopnosti českých pivovarských surovin a výrobků</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Kvasný průmysl

ISSN

0023-5830

e-ISSN

2570-8619

Svazek periodika

63

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

9

Strana od-do

314-322

Kód UT WoS článku

000430986300005

EID výsledku v databázi Scopus

—