TY - JOUR
T1 - Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability
AU - Schimmenti, Emanuele
AU - Todaro, Aldo
AU - Alfeo, Vincenzo
AU - Jaskula-Goiris, Barbara
AU - Venora, Ginfranco
AU - Aerts, Guido
PY - 2018
Y1 - 2018
N2 - 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.
AB - 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.
KW - Arabinoxylans
KW - Biochemistry
KW - Durum wheat
KW - Food Science
KW - Wheat malt
KW - Wort viscosity
KW - β-glucans
KW - Arabinoxylans
KW - Biochemistry
KW - Durum wheat
KW - Food Science
KW - Wheat malt
KW - Wort viscosity
KW - β-glucans
UR - http://hdl.handle.net/10447/299277
UR - https://www.sciencedirect.com/science/article/pii/S073352101830314X
M3 - Article
VL - 83
SP - 101
EP - 109
JO - Journal of Cereal Science
JF - Journal of Cereal Science
SN - 0733-5210
ER -