Effects of Wheat Protein Content on Endosperm Composites and Malt Quality
- 1 January 2008
- journal article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 114 (4), 289-293
- https://doi.org/10.1002/j.2050-0416.2008.tb00771.x
Abstract
In this study, the malting performance of six traditional Chinese wheat varieties was evaluated. The effects of protein content on wheat endosperm composition and the malt quality were studied. The β‐glucan in the malt showed a positive correlation (r = 0.806, P<0.1) with the protein content of the wheat. With an increase in protein content, there was a significant linear decrease in extract (r = −0.923, P<0.01) and Kolbach Index (r = −0.850, P<0.05), but diastatic power, soluble protein and FAN gave a peak value at 16.0% protein content. Because of the suitable protein and starch content, the malt qualities of wheat W‐3 were satisfactory. Extract was 81.7%, saccharification time was 6.5 min, diastatic power was 484.07WK, FAN was 136.58 mg/100 g, the Kolbach index was 40.0% and viscosity was 1.77 cP.Keywords
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