Abstract
Triticale cv. Manigero was malted according to a Central Composite Design with respect to time, temperature and relative humidity. Responses studied on malt were: yield (malting losses), soluble nitrogen, enzymatic activity and reducing sugars. To evaluate brewing suitability, wort characteristics (extract, viscosity, filterability, pH and colour) were determined. Triticale showed a higher enzymatic activity than barley this conducting to higher values of reducing sugars. Steeping and germination trials lead to the conclusion of possibility of malting triticale whenever conditions of germination are less intensive then those generally used for barley.
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© 1996 Kluwer Academic Publishers
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da Costa, M.L.B., Verde, M.J.C. (1996). Triticale Malting - An Evaluation of Characteristics and Production. In: Guedes-Pinto, H., Darvey, N., Carnide, V.P. (eds) Triticale: Today and Tomorrow. Developments in Plant Breeding, vol 5. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0329-6_101
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DOI: https://doi.org/10.1007/978-94-009-0329-6_101
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-6634-1
Online ISBN: 978-94-009-0329-6
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