EFFECT OF MILLING SOFTNESS ON BASIC TECHNOLOGICAL PARAMETERS OF WORT

• Main Authors: Ján Mareček, Miriam Líšková, Tatiana Bojňanská, Helena Frančáková
• Format: Article
• Language: English
• Published: HACCP Consulting 2011-02-01
• Series: Potravinarstvo
• Subjects: variety, malt, milling, extract, turbidity
• Online Access: http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/111

<div style="mso-element: frame; mso-element-frame-width: 498.1pt; mso-element-frame-height: 273.8pt; mso-element-frame-vspace: 3.1pt; mso-element-wrap: auto; mso-element-anchor-vertical: page; mso-element-anchor-horizontal: page; mso-element-left: 52.45pt; mso-element-top: 55.2pt; mso-height-rule: exactly;"><span style="font-size: small;"><p class="MsoNoSpacing" style="text-align: justify;"><span style="mso-ansi-language: EN-US;" lang="EN-US">Crushing the malted grain in the process of milling enables extractive substances of malt to become available for water which accelerates dissolving and other chemical and physical processes during the time of mashing. The aim of this work was at the basis of performed analyses to evaluate to what extent the grist composition with regard to different proportion of meal fraction affects the amount of extract and other technological parameters of malt. Analyzed malt was made from four varieties of malting barley as are Nitran, Ebson, Malz and Xanadu coming from the harvest year 2009. Composition of malt grist in great extent influenced the entire process of mashing, lautering and the amount of extract. The highest values of extract were measured by all varieties at the variant III. with the highest content (50%) of the softest fraction meal + powder meal. The difference between variant I. with 10% content of the softest fraction and variant III. with 50% content, was already 3%. The most significant increase of this parameter was found out by varieties Ebson and Malz. Mashing and lautering parameters have not been significantly influenced by the milling variants. More significant differences were found out with regard to wort turbidity. Only variety Malz showed out the turbidity up to 4 EBC units, measured by turbidity meter under the angle 90&deg;. The highest turbidity was measured by variant I. with the lowest proportion of the fraction meal + powder meal.<br /><br /></span></p><p style="text-align: justify; background: white;"><strong><span style="font-size: 8.5pt; font-family: "Verdana","sans-serif"; color: #111111; mso-ansi-language: EN-GB;" lang="EN-GB">doi:10.5219/111</span></strong></p></span></div>