scholarly journals Micromalting of triticale varieties NS Paun and Odisej

2018 ◽  
pp. 137-145
Author(s):  
Milana Pribic ◽  
Jelena Pejin ◽  
Suncica Kocic-Tanackov ◽  
Aleksandra Djukic-Vukovic ◽  
Ljiljana Mojovic
Keyword(s):  
Amylase Activity ◽  
Technological Parameters ◽  
Barley Malt ◽  
Diastatic Power ◽  
Extract Content ◽  
Standard Values

The objective of this study was to evaluate the possibility of application of two triticale varieties, NS Paun and Odisej, as partial substitutes for barley malt in wort production, based on the triticale analyses, micromalting, and analyses of the produced triticale malts, with a highlight on the activity of amylases during the malting process. The analyses of two triticale varieties showed higher extract content and diastatic power in comparison to barley malt. In the varieties NS Paun and Odisej, the extract was by 11.4% and 6.3% higher than the standard values for barley malt, respectively. Diastatic power in varieties NS Paun and Odisej was by 100% and 111.9% higher than in barley malt, respectively. In both varieties, ?- and ?-amylases activities were also high. The ?-amylase activity increased during the micromalting 34 and 20 times, respectively, in comparison to native triticale grain. The ?-amylase activity also increased during micromalting, but to a lesser extent. The produced triticale malts had good technological parameters and could be used as a partial substitute for barley malt in wort production.

Use of putative QTLs and structural genes in marker assisted selection for diastatic power in malting barley (Hordeum vulgare L.)

2003 ◽  
Vol 54 (12) ◽  
pp. 1241 ◽  
Author(s):  
S. J. Coventry ◽  
H. M. Collins ◽  
A. R. Barr ◽  
S. P. Jefferies ◽  
K. J. Chalmers ◽  
...  
Keyword(s):  
Marker Assisted Selection ◽  
Amylase Activity ◽  
Hydrolytic Enzymes ◽  
Malting Quality ◽  
Structural Genes ◽  
Hordeum Vulgare L ◽  
Pcr Marker ◽  
Marker Allele ◽  
Diastatic Power ◽  
Marker Alleles

The usefulness of marker assisted selection (MAS) to improve diastatic power was demonstrated by selecting quantitative trait loci (QTLs) and structural gene alleles involved in enhanced diastatic power and activity of its component hydrolytic enzymes from Alexis, Amagi Nijo, Harrington, Haruna Nijo, and Sloop. Six unmapped breeders' populations involving these donor sources of malting quality were used for MAS. For each population, individual lines were pooled into classes separated on the basis of either the presence or absence of malting quality parent marker alleles at each of 9 identified loci (QTLs or structural genes). Diastatic power, β-amylase, and α-amylase activities were determined for each line, and used to compare alternative marker allele class means. Lines carrying malting parent marker alleles at a chromosome 5H locus abg463 were associated with 21–44% higher α-amylase activity levels, depending on the cross. The malting parent alleles at the chromosome 4H Bmy1 locus were associated with increased diastatic power and β-amylase activity. A simple PCR marker detecting the Bmy1 locus was found to be effective in screening for improved diastatic power, β-amylase activity, and thermostability. Lines carrying malting parent alleles at the chromosome 2H Bmy2 locus produced differences in diastatic power and β-amylase activity that, after adjusting for the correlated effect of malt protein, became non-significant. The Alexis allele of the chromosome 1H EBmac501 locus was associated with significant differences in all traits for a population carrying this source. The implication of these results to the improvement of diastatic power through MAS is discussed.

scholarly journals Evolution of Folate Content During Wort Production

2020 ◽  
Vol 49 (4) ◽  
pp. 433-440
Author(s):  
D. Koren ◽  
B. Hegyesné Vecseri ◽  
G. Kun-Farkas
Keyword(s):  
Raw Materials ◽  
Pilot Scale ◽  
Limited Information ◽  
Scientific Publications ◽  
Barley Malt ◽  
Extract Content ◽  
Negative Effect ◽  
Brewing Process ◽  
The One ◽  
Increasing Temperature

There are numerous scientific publications about the folate content of several types of beers available in commercial trade, but there is limited information about the effect of raw materials and technological steps of brewing on folate content. In this study the aim was to investigate different raw materials and the evolution of folate content during laboratory and pilot scale brewing. For the determination of folate content of different malts, three types of barley malts (Pilsner, Caramel, and Coloring), wheat malt, rye malt, and oat malt were analysed. For the study of the evolution of folate content during the brewing process, worts were produced on laboratory and pilot scale. Among malts, Pilsner type barley malt had the highest folate content (44.7 μg/100 g d.m.). During brewing the protein rest seemed to dissolve the majority of the folate content, and with the increasing temperature of the β- and α-amylase rests there was a further dissolution. Filtration and sparging did not have negative effect on folate concentration related to the extract content of the wort. Hop boiling had no negative effect on folate content, folate seemed to be stable during the one-hour boiling. Natural folate of barley malt seemed to be stable through the technological steps of brewing, offering the possibility to produce a foodstuff with high natural folate content.

scholarly journals Evaluation of malting quality of spring barley genetic resources from different regions of origin

2021 ◽  
Vol 67 (1) ◽  
pp. 392-402
Author(s):  
Marta Zavřelová ◽  
Vratislav Psota ◽  
Pavel Matušinsky ◽  
Markéta Musilová ◽  
Michaela Némethová
Keyword(s):  
Genetic Resources ◽  
Dry Matter ◽  
Spring Barley ◽  
Barley Grain ◽  
Malting Quality ◽  
Malt Extract ◽  
Diastatic Power ◽  
Extract Content ◽  
Optimal Values

A set of 92 genetic resources of spring barley split into groups according to the areas of origin was studied in terms of grain malting quality. The following malting parameters were monitored in this study: nitrogen content in barley grain, malt extract, relative extract at 45 °C, Kolbach index, diastatic power, apparent final attenuation, friability, β-glucans in wort, haze of wort measured at the angles of 15° and 90°. In the studied set, the largest variability was found in the haze of wort (90°), the smallest in the apparent final attenuation. The optimal values of the extract content in the malt dry matter according to the malting quality index were only detected in the genotypes originating from Europe. The group of the genetic resources from South America and Australia, together with the genotypes from the Middle East and Africa, differed statistically significantly in the values of the Kolbach index from other groups. The two-row genotypes differed statistically significantly in the values of the malt extract content, relative extract at 45 °C, Kolbach index, diastatic power, friability and β-glucan content in wort. Although the European and non-European groups differed in a number of traits, the non-European groups also included genetic resources that in their malting parameters approached or equaled the European malting varieties (such as Psaknon). In this study, several significant correlations were found; the strongest correlations were between friability and malt extract (r = 0.85), friability and Kolbach index (r = 0.84).

Environmental and varietal differences in diastatic power and four associated characteristics of spring barley

1973 ◽  
Vol 80 (2) ◽  
pp. 297-302 ◽  
Author(s):  
A. M. Hayter ◽  
T. J. Riggs
Keyword(s):  
Nitrogen Content ◽  
Amylase Activity ◽  
Spring Barley ◽  
Alpha Amylase ◽  
Varietal Differences ◽  
Diastatic Power ◽  
Heat Stable ◽  
Main Effect ◽  
Grain Nitrogen ◽  
Single Variety

SummaryResults from two trials on spring barley varieties are presented. A factorial fertilizer trial estimated the effects of N, P and K at each of three levels on diastatic power, heat-stable alpha-amylase activity, grain nitrogen content, thousand corn weight and yield in a single variety. This revealed that the main effect of N was the most important source of variation. In a subsequent variety–nitrogen trial seven varieties were tested at each of three levels of N.In the variety–nitrogen trial, diastatic power was found to be positively correlated with both grain nitrogen content and alpha-amylase activity although these latter two variates were not themselves correlated. These observations were confirmed both within genotypes and within environments, and a hypothesis is advanced in explanation.The implications of the results for a breeding programme directed towards the production of high-yielding, high-diastase varieties are discussed.

QTL analysis of malting quality traits in two barley populations

2007 ◽  
Vol 58 (9) ◽  
pp. 858 ◽  
Author(s):  
J. F. Panozzo ◽  
P. J. Eckermann ◽  
D. E. Mather ◽  
D. B. Moody ◽  
C. K. Black ◽  
...  
Keyword(s):  
Qtl Analysis ◽  
Amylase Activity ◽  
Water Extract ◽  
Hot Water ◽  
Quality Analysis ◽  
Malting Quality ◽  
Quality Traits ◽  
Breeding Programs ◽  
Diastatic Power ◽  
Hot Water Extract

Selection for malting quality traits is a major breeding objective for barley breeding programs. With molecular markers linked to loci affecting these traits, this selection can be undertaken at an earlier stage of the breeding program than is possible using conventional tests. Quantitative trait loci (QTLs) associated with malting quality traits were mapped in 2 populations derived from parents with elite malting quality. Progeny from an Arapiles/Franklin population grown in 4 environments and an Alexis/Sloop population grown in 5 environments were tested for grain protein percentage, α-amylase activity, diastatic power, hot water extract, wort viscosity, wort β-glucan, β-glucanase, and free α-amino acids. QTL analysis was performed using a one-stage approach, which allowed for modelling of spatial variation in the field, and in each phase of the malting quality analysis in the laboratory. QTLs for malting quality traits were detected on all chromosomes and for both populations. Few of these QTLs were significant in all of the environments, indicating that QTL × environment interactions were important. There were many coincident QTLs for traits that are expected to be related such as diastatic power and α-amylase activity, wort β-glucan and wort viscosity and for some traits that are not expected to be related such as hot water extract and malt viscosity.

scholarly journals RESEARCH OF HYDROTHERMAL PROCESSING OF DRY BARLEY MALT

2019 ◽  
Vol 18 (4) ◽  
pp. 13-18
Author(s):  
O. S. KOVALOVA ◽  
Yu. O. CHURSINOV ◽  
D. D. KOFAN
Keyword(s):  
Raw Materials ◽  
Selection Process ◽  
Food Products ◽  
Biologically Active ◽  
Hydrothermal Processing ◽  
Technological Parameters ◽  
Barley Malt ◽  
Industrial Processing ◽  
Moisture Regimes ◽  
Selection Of

Functional properties of food products with the addition of germinated grain raw materials have become the object of increased attention of scientists and specialists in the food industry. In addition to the nutritional ingredients, food products with the addition of grain raw materials contain functional ingredients that positively affect the human body that helps to adapt to the effects of the external environment. Functional products with the addition of germinated grain are considered not only as a source of plastic substances and energy but also as a nutritional complex that provides a healing effect. The usage of germinated grain in the food and processing industries is very limited due to its short shelf life and the characteristics of preparing malt for further processing. A relevant technological challenge is the selection of barley malt moisture regimes. The cycle of researches concerning hydrothermal processing of dry barley malt has been carried out. The purpose of determining the optimal technological regimes of hydrothermal processing of dry germinated grain is the prospects for its further use in various food technologies as a food additive or a component of the enrichment of products with biologically active substances. The work highlights the selection process and the main technological parameters of the process that can be used in the industrial processing of barley malt. As a research object, dry germinated grain (malt) produced by a special technology was used. In the course of research, an optimal hydro module was selected for humidifying barley malt, the temperature regime of hydrothermal processing of germinated grain was determined, the degree of swelling of malted grain was determined, the optimum time of wetting of raw materials for its further processing was determined. When analyzing the data obtained, it was concluded that the optimal hydro module for swelling barley malt is 1:4, the optimum temperature is +65С and the duration of hydrothermal processing is 48 hours. The regimes of hydrothermal processing of barley malt presented in the article will allow optimizing the technological process of malt processing.

scholarly journals Effect of barley malt, chickpea and peanut on quality of Barley based beverage

2017 ◽  
Vol 9 (2) ◽  
pp. 1182-1186
Author(s):  
Isha Kaushik ◽  
R. Singh ◽  
Jyoti Prabha Bhisnoi
Keyword(s):  
Nutritive Value ◽  
Reducing Sugars ◽  
Amylase Activity ◽  
Tap Water ◽  
Reducing Sugar ◽  
Soluble Solids ◽  
Barley Malt ◽  
Sensory Change ◽  
Different Levels

The present investigation had been done to optimize the effect of barley malt on production of barley based beverage. Malting of barley was carried out by steeping the cleaned and bold grains in tap water at 16°C for 2-3 days. The steeped grains were also germinated at 16°C for 2-3 days and the grains showing optimum growth were sorted out and kilning was done at 60°C for 1 day. Different levels of malted grain (i.e. 0, 1, 2, and 4 %) in barley extract were optimized. It was found that addition of 4 g malt to the extract was found to be effective in decreasing the viscosity and avoiding the formation of gruel like structure. There was non significant sensory change found on addition of roasted malt grain. Amylase activity of malt significantly increased on increasing time and no reducing sugars resulted at 90°C. Nutritive value of malted beverage was improved over control. Total soluble solids (TSS), viscosity, protein, fat, reducing sugar and total sugar of malted beverage was significantly increased as compared to control. Malted beverage was more organoleptically acceptable than control. Final beverage was made with 4 g malt, 25 g bengal gram and 15 g peanut per extract from 100 g barley with addition of sugar to 17°brix and homogenizing for proper mixing was autoclaved. Thus, malting could be an appropriate food-based strategy.

scholarly journals Germinated Chickpea and Lupin as Promising Ingredients for Breadmaking—Rheological Features

Agronomy ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 2588
Author(s):  
Denisa Atudorei ◽  
Mădălina Ungureanu-Iuga ◽  
Georgiana Gabriela Codină ◽  
Silvia Mironeasa
Keyword(s):  
Rheological Properties ◽  
Wheat Flour ◽  
Amylase Activity ◽  
Alpha Amylase ◽  
Elastic Behavior ◽  
Co2 Production ◽  
Maximum Height ◽  
Falling Number ◽  
Barley Malt ◽  
White Wheat

Improving the alpha-amylase activity of wheat flour represents an opportunity to valorize wheat grains of low baking quality. In this sense, germinated legumes can be used to increase enzymatic activity, giving superior final product characteristics at the same time. The aim of this study was to underline the effects of chickpea (CGF) and lupin germinated flours (LGF) added simultaneously to white wheat flour on the rheological behavior of dough and to evaluate an optimal product microstructure. For this purpose, the falling number, dough rheological properties during mixing, 3D-deformation and fermentation, and the visco-elastic behavior were evaluated, the effects of factors (CGF and LGF levels) and their optimization have been studied by applying a full factorial design and response surface methodology (RSM). The LGF sample had a composition of 39.4% protein, 10.3% moisture, 6.9% fat, and 3.4% ash, whereas the CGF presented 21.1 % protein, 9.4% moisture, 5.2% fat, and 3.6% ash. The results showed that CGF and LGF determined the decrease of the falling number, dough water absorption, tolerance to kneading, dough consistency at 250 and 450 s, extensibility, the maximum height of the gas release curve, volume of gas retained by the dough at the end of the test, total volume of CO2 production, visco-elastic moduli, and gelatinization temperatures. On the other hand, dough elasticity and alveograph curve ratio increased proportionally to the increase of CGF and LGF addition levels. The optimal combination considering the rheological properties of dough was found to be 8.57% CGF, 5.31% LGF, and 86.12% wheat flour, with enhanced alpha-amylase activity being obtained compared to the control. These results provide valuable information on the possibility of using germinated legumes such as chickpeas and lupin in breadmaking to enhance wheat flour technological properties (besides traditionally used barley malt flour).

scholarly journals Evaluation of Antioxidant Activities of Cereals and their Malts

2014 ◽  
Vol 13 (2) ◽  
pp. 172-181 ◽  
Author(s):  
Miroslav Ondrejovič ◽  
Daniela Chmelová ◽  
Eva Ivanišová ◽  
Štefan Dráb ◽  
Vratislav Psota
Keyword(s):  
Antioxidant Activity ◽  
Reference Material ◽  
Correlation Analysis ◽  
Filtration Rate ◽  
Antioxidant Activities ◽  
Technological Parameters ◽  
Polyphenol Content ◽  
Barley Malt ◽  
Total Polyphenol ◽  
Total Polyphenol Content

Abstract The aim of this study was to determine the influence of malting on the antioxidant content in cereals such as wheat (PS Sunanka, Zaira, PS 57/11 and Vanda), oat (Dunajec) and barley (Laudis 550) harvested in 2013. Antioxidant and polyphenol contents of these cereals and malts were investigated. Secondary, technological parameters of prepared malts were evaluated and compared with malt from barley Laudis 550 used as reference material. Malting of selected cereals had an impact on antioxidant and polyphenol content and allowed a better extraction of these compounds from cereal matrix, except of barley malt, whose antioxidant and total polyphenol content remained comparable. For other cereal malts, antioxidant contents were 2.0, 1.8, 2.6, 2.9 and 3.2-fold higher and total polyphenol content were 1.8, 1.9, 1.9, 3.1 and 3.4-fold higher than in wheat (PS Sunanka, Zaira, PS 57/11, Vanda) and oat (Dunajec), respectively. From correlation analysis, the results showed that not all polyphenols released by malting have antioxidant activity. Technological parameters (friability, haze of wort, saccharification rate, filtration rate, extract and diastatic power) also indicated that good malt quality had oat Dunajec and wheat PS Sunanka and Zaira in comparison with reference material (barley Laudis 550).

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