FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




The grain of naked and hulled barley as an unmalted raw material in brewing industry


The purpose of the research was to determine the effect of 30% or 40% malt substitution by unmalted barley grain of naked and hulled cultivar and the addition of enzymatic preparation Ceremix 2XL on selected properties of brewing worts. The materials used in this study were: barley malt of the Pilzen type, grain of Rastik naked barley cultivar and Rataj hulled barley cultivar. Grinded naked or hulled barley grain, in the amount of 30% or 40% of charge, was gelatinized at the temperature of 90°C for 10 minutes, in the ratio of grain to water 1:5. Gelatinizing was differently carried out: without additives or with 10% adding of malt. After cooling, at the temperature of 45°C, gelatinized grist was mixed with malt and mashed using congress method. Unmalted raw material, prepared by gelatinizing without additives, was mashed with enzymatic preparation Ceremix 2XL addition, in dose of 1,8 kg per one ton of unmalted grain. Control wort, produced only from malt, served as a material for comparison. Features of malt, two varieties of barley grain and worts were determined. Weight of 1000 grain, moisture, protein, diastatic power and saccharification time of mash were analyzed. Kolbach index and extractivity of malt and mashing mixture were calculated. In congress worts there were determined: content of extract, colour, time of flow, volume, viscosity, content of nitrogen compounds and free amino nitrogen, apparent final attenuation. It was stated that 30% or 40% malt substitution by unmalted barley grain (regardless of method of its treatment) caused decreasing of extractivity of mash, protein hydrolysis products content in worts and increasing of flow time of worts. The use of enzymatic preparation Ceremix 2XL, during mashing of the mixture of malt and unmalted barley grain, produced an increase in worts volume, content of total soluble and free amino nitrogen, a shortening of flow time of worts and saccharification time of mashes, a decrease in worts viscosity. The addition of 30% or 40% of unmalted naked barley grain of Rastik cultivar changed the properties of worts in a lesser degree then the addition of the same amount of hulled barley grain of Rataj cultivar.


naked barley, hulled barley, malt, wort, enzymatic preparation