The malting of triticale
About this project
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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