Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

Vincenzo Alfeo, Aldo Todaro, Diego Planeta, Brecht De Causmaecker, Barbara Jaskula Goiris, Guido Aerts

Research output: Contribution to journalArticle

2 Citations (Scopus)


Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while no correlations were found with arabinoxylan and betaglucan wort content. These results showed that some durum wheats, such as Trentino, Martinella, Gioia, Inglesa, Francesa, Giustalisa and Bidì have suitable characteristics for malting and brewing. The improvement of the malting process is required for the other durum wheats.
Original languageEnglish
Pages (from-to)312-319
Number of pages8
JournalCereal Chemistry
Publication statusPublished - 2018

All Science Journal Classification (ASJC) codes

  • Food Science
  • Organic Chemistry

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