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Admixing Green Malt Cereal Resources to Produce Malts for the Baking and Non-Alcoholic Malt Beverage Industries | ||
| تحقیقات مهندسی صنایع غذایی | ||
| Article 5, Volume 11, Issue 3, January 0, Pages 55-70 PDF (336.89 K) | ||
| Document Type: Research Paper | ||
| Abstract | ||
| In this project, the quantitative and qualitative characteristics of malt obtained from barley, (var. Sahra), wheat (var Tajan) and Triticale, and their admixtured malts were investigated in a completely randomized design with eight treatments to determine the optimal treatment using diastatic power, hot water extract and production of suitable raw materials for the malt beverage and bakery industries. The characteristics were hot water extract, cold water extract, diastatic power, total and soluble protein, nitrogen modification index, color and β-glucanase activity. Triticale and barley malts had the maximum and minimum Kolbach indices (p<0.05), respectively. Malt obtained from Triticale and the admixture of barley-Triticale (90:10) malts, and barley-wheat (90:10) malt had maximum and minimum (p<0.05) hot water extract, respectively. Malt obtained from an admixture of barley-wheat-Triticale (80:10:10) malt and a mix of barley-wheat (90:10) malt had the maximum and minimum (p<0.05) diastatic powers, respectively. The results showed that the addition of Triticale malt (10%) led to the production of suitable raw materials for the malts beverage industry and the addition of both Triticale and wheat (each 10%) malt for the bakery industry. | ||
| Keywords | ||
| Adjuncts; Admixture; Malting; triticale | ||
| References | ||
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