Research On Malting Properties Of Wheat Variety Adriana

The aim of this work was to investigate malting properties of domestic confectionery wheat variety Adriana for pale malt production. Clean, conditioned grain obtained from Bc Institute Zagreb (10 kg) underwent three different procedures of experimental micromalting (standard malting procedure for beer barley, standard procedure for producing pale malt from wheat and modified procedure). Experiments were conducted during two seasons (2008 and 2009). Initial quality indicators, quality indicators of micromalting procedure (green malt) and quality indicators of malt were determined. Obtained results showed that this variety by all its substantial malt quality indicators (fine and coarse extract, total and soluble proteins, Kolbach index, viscosity, saccharification time, lautering time, and Hortong number) can be used for malting. Adriana showed inferior values for alpha-amilase activity and diastatic power, but this does not effect the final attenuation indicators such as share of alpha-amino N and share of soluble N in wort.