Selection Of Wheat Variety For Malting And Study On Properties Of Wheat Malts

Wheat malt is a good raw material for beer, and wheat beer is a populardrink in current in the world. Selecting the suitable wheat variety for maltingis an effective measure to develop advanced processing of wheat, to enhancethe income of peasant, and is helpful to the development of wheat, malting andbeer industry. In this research suitable wheat variety was systemic selectedfrom 15 different varieties and rules between wheat properties, wheat maltingparameters and wheat malts properties were discussed. The mainconclusions were as follows:1. Both the starch content and the amylopectin/amylase of the raw wheathad effect on the wort content of the wheat malts. When the amylopectin/am-ylase of raw wheat was in the range of 3.65:1 to 3.93:1, the wort content ofthe wheat malts had distinct positive relativity with the starch content (>60%,dry weight), correlation coefficient was 0.8496 (p<0.05).2. Saccharification power of the wheat malts had distinct positiverelativity with the activity of amylase, correlation coefficient was 0.8864(P<0.05).3. The activity of the protease of wheat malts was the main effector to thedecompose degree of the protein. And the protein content, the ratio of theglutelin and gliadin/albumin and globulin had little effect on the decomposedegree of the protein. The growth rate of the activity of protease had distinctnegative relativity with the protein content of the raw wheats, correlationcoefficient was -0.8468 (P<0.05). So the wheat that the protein content waslower (<15%) and the activity of the protease was higher was suitable formalting.4. It was founded that Yumai 50 was a good variety for malting. Yumai50 of A it's starch content was 65.58%(dw); amylopectin/amylase was 3.75:1;protein content was 14.60%(dw). When the germination time was 7 days, it'ssaccharification power was 472.62WK, extract was 82.71%, saccharificationtime was 9.0min, Kolbach Index was 39.59%, α-AN was 140.23mg/100g,...