The malting of triticale

Summary

Sector:
Cereals & Oilseeds
Project code:
PR19
Date:
01 October 1984 - 31 January 1987
Funders:
AHDB Cereals & Oilseeds.
AHDB sector cost:
£16,736 From HGCA (Project No. 0005/1/86)
Project leader:
A J Blanchflower and D E Briggs University of Birmingham

Downloads

project_report_19

About this project

Abstract

A series of malting trials, using a range of triticale varieties, showed that grains can be malted successfully to produce well modified malts. Worts had high hot water extracts and were produced in good yields.

However, triticale worts were turbid and highly viscous and mashes filtered poorly. The turbidity was due to proteinaceous material and high viscosity was due to pentosan. Wort viscosity was not influenced by the degree of malt modification or the degree of milling. Filtration, however, was influenced by both of these factors. The presence of feruloyl- and acetyl-residues, esterified to soluble pentosans and the water insoluble polysaccharides, may have rendered these polysaccharides resistant to degradation during malting and mashing.

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