Search for Author, Title, Keyword
More details
Hide details
Publication date: 2007-12-31
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):41–44
The object of this study was to assess the effect of malt substitution with maize products and kind of malt on the properties of laboratory worts. The experimental materials in the study were laboratory worts obtained from barley malts of the Pilzen type (produced by two Polish malthouses) and milled corn products: maize grits (500-1250 μm) and fine maize grits (250-750 μm). The unmalted raw material was subjected to gelatinization and added in proportions of 20, 30 and 40%. The reference materials were worts manufactured from malt without unmalted ingredients addition. Significance of worts features diversification was determined statistically. It was proved that malt substitution with milled maize products can improve properties of laboratory worts obtained from malts of lower quality, like increasing extract content and mash extractivity. The worts produced with 20, 30, and 40% of milled corn products addition show lower contents of soluble nitrogen, free amino nitrogen and lower degree of apparent final attenuation, but they can be easier filtrated and are characterised by lighter colour, in comparison to worts obtained without unmalted ingredients.