Effect of Curing Temperature on Triticale Malt Quality

Abstract

In the brewing industry, the main raw material is barley malt. Triticale (X. Triticosecale Wittmack) has been evaluated as a base malt. It is recognized as having greater diastatic power than barley, however, curing temperatures similar to 90 °C have not been evaluated nor has their impact on quality. The objective of this research work was to evaluate the physicochemical properties of triticale, wheat, rye, and barley base malts cured at 70 °C and to compare them with each other and with those reported in other studies, to assess the brewing potential of triticale. Additionally, two temperatures (80 °C and 90 °C) were evaluated to observe the effect of a temperature increase on the physicochemical properties of triticale malt. The 70 °C triticale malt characteristics were shown to resemble those of barley and wheat (malt extract and diastatic power). However, in terms of fermentable extract, soluble protein, and viscosity, the malt was unsuitable for brewing. The increase in the curing temperature to 80 °C had a negative impact on diastatic power, extract percentage, and fermentable extract. Overall, triticale has potential as a base brewing malt up to a 90 °C cure temperature, however, parameters such as fermentable extract and viscosity could limit its use.

Keywords:

• Triticale
• base malt
• malt quality
• physicochemical properties
• diastatic power

Acknowledgements

The Consejo Nacional de Ciencia y Tecnología (CONACYT) is acknowledged for the scholarship granted to Diego Girón Orozco to pursue the Master in Agricultural Sciences and Natural Resources within the Master’s program in Maestría en Ciencias Agropecuarias y Recursos Naturales de la Universidad Autónoma del Estado de México, included in the Register of the Programa Nacional de Posgrados de Calidad, with the grant number 627685. The tutorial committee and collaborators are thanked for having contributed their knowledge and advice, for the realization of this article. The Faculty of Agricultural Sciences of the Universidad Autónoma del Estado de México is thanked for the use of the facilities of the laboratory of quality of the agricultural products and the necessary supplies for the accomplishment of the experimental work.

Disclosure statement

The authors of this research declare that there is no conflict of interest over the information presented.

Additional information

Funding

This work was funded by the Universidad Autónoma del Estado de México through project number 5037/2020OB.