Effect of Curing Temperature on Triticale Malt Quality

Literature cited

• Anderson, R. G. Current Practice in Malting, Brewing and Distilling. In: Cereal Biotechnology; Morris, P. C., Bryce, J. H., Eds.; Woodhead Publishing Limited: Cambridge, UK, 2000; pp 183–192.
   Google Scholar
• Pilla, S.; Vinci, G. Cervezas de Todo el Mundo Enciclopedia Práctica; Editorial De Vecchi SA de CV, Mexico City, 2011; pp 5–18.
   Google Scholar
• Coghe, S.; Vanderhaegen, B.; Pelgrims, B.; Basteyns, A.; Delvaux, F. Characterization of Dark Specialty Malts: New Insights in Color Evaluation and Pro- and Antioxidative Activity. J. Am. Soc. Brew. Chem. 2003, 61, 125–132. DOI: 10.1094/ASBCJ-61-0125.
   Web of Science ®Google Scholar
• Edney, M. J.; Izydorczyk, M. S. MALT | Malt Types and Products. In: Encyclopedia of Food Sciences and Nutrition, 2nd ed., Caballero, B., Ed.; Academic Press: London, 2003; pp 3671–3677. DOI: 10.1016/B0-12-227055-X/00730-6.
   Google Scholar
• Gebremariam, M. M.; Zarnkow, M.; Becker, T. Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis Tef) Malt. Food Bioproc. Technol. 2012, 6, 3462–3472. DOI: 10.1007/s11947-012-1025-0.
   Web of Science ®Google Scholar
• Ruíz, Y. Elaboración y Evaluación de Maltas Cerveceras de Diferentes Variedades de Cebada (Hordeum vulgare) Producidas en Los Estados de Hidalgo y Tlaxcala. Unpublished Undergraduate Thesis, Universidad Autónoma del Estado de Hidalgo, México, 2006. http://dgsa.uaeh.edu.mx:8080/bibliotecadigital/handle/231104/603
   Google Scholar
• Hough, J. Biotecnología de la Cerveza y la malta; ACRIBIA S. A: Zaragoza, 1990; pp. 9–156.
   Google Scholar
• Martin, P. Grain quality criteria for malting barley – a project report. (Report no 2). Northern periphery and arctic programme northern cereals – new markets for a changing environment CAV diary, 2015. https://cereal.interreg-npa.eu/subsites/CEREAL/Malting-Qality_criteria-Report-NPA-Cereal-DT411v2.pdf.
   Google Scholar
• Stewart, G. G. Biochemistry of Brewing. In: Biochemistry of Foods, 3rd ed.; Michael Eskin, N. A., Shahidi, F., Eds.; Elsevier Inc: London, 2013; pp 291–318. DOI: 10.1016/B978-0-08-091809-9.00007-8.
   Google Scholar
• MacLeod, L.; Evans, E. Malting. Ref. Module Food Sci. 2016, 1, 68–76. DOI: 10.1016/B978-0-08-100596-5.00153-0.
   Google Scholar
• Guido, L. F.; Moreira, M. M. Malting. In Engineering Aspects of Cereal and Cereal-Based Products, 1st ed.; Pinho, R., dos Reis, P. M., Eds.; CRC Press: Boca Raton, 2014; pp 51–70.
   Google Scholar
• Schmitt, M.; Skadsen, R. W.; Budde, A. D. Protein Mobilization and Malting-Specific Proteinase Expression during Barley Germination. J. Cereal Sci. 2013, 58, 324–332. DOI: 10.1016/j.jcs.2013.05.007.
   Web of Science ®Google Scholar
• Mallet, J. Malt: A Practical Guide from Field to Brewhouse; Brewers publications, Boulder, CO, 2014; pp 24–30.
   Google Scholar
• McGoverin, C. M.; Snyders, F.; Muller, N.; Botes, W.; Fox, G.; Manley, M. A Review of Triticale Uses and the Effect of Growth Environment on Grain Quality. J. Sci. Food Agric. 2011, 91, 1155–1165. DOI: 10.1002/jsfa.4338.
   PubMed Web of Science ®Google Scholar
• Pejin, D.; Mojović, L.; Vučurović, V.; Pejin, J.; Denčić, S.; Rakin, M. Fermentation of Wheat and Triticale Hydrolysates: A Comparative Study. Fuel 2009, 88, 1625–1628. DOI: 10.1016/j.fuel.2009.01.011.
   Web of Science ®Google Scholar
• Peña, R. Food Uses of Triticale. In: Triticale Improvement and Production; Mergoum, M., Gómez-Macpherson, H., Eds.; Food & Agriculture Org: Rome, 2004; pp 37–48.
   Google Scholar
• Varughese, G.; Pfeiffer, W. H.; Peña, R. J. Triticale: A Successful Alternative Crop. Cereal Foods World 1996, 41, 474–482.
   Google Scholar
• Glatthar, J.; Heinisch, J. J.; Senn, T. The Use of Unmalted Triticale in Brewing and Its Effect on Wort and Beer Quality. J. Am. Soc. Brew. Chem. 2003, 61, 182–190. DOI: 10.1094/ASBCJ-61-0182.
   Web of Science ®Google Scholar
• Guzmán, F. A.; Figueroa, J. D.; Guadarrama, A. Y.; Román, A. D.; Ronquillo, E.; López, P. Characterization and Evaluation of Modern Triticale (X. Triticosecale Wittmack) Lines for Malt Production and Craft Beer Brewing. Revmexingquim. 2018, 17, 885–896. DOI: 10.24275/uam/izt/dcbi/revmexingquim/2018v17n3/Guzman.
   Google Scholar
• Pejin, J.; Grujić, O.; Mojović, L.; Radosavljević, M.; Kocić, S.; Djukić, A. The Application of Triticale Variety Adonis as the Substitute for Barley Malt in Wort Production. Journal on Processing and Energy in Agriculture 2013, 17, 110–114. DOI: 10.2298/APT0738117G.
   Google Scholar
• Lersrutaiyotin, R.; Sigenaga, S.; Utsunomiya, N. Malting Quality of Hexaploid Triticale in Comparison with That of Barley, Wheat and Rye. Jpn. J. Crop Sci. 1991, 60, 291–297. DOI: 10.1626/jcs.60.291.
   Google Scholar
• Muñoz, A.; Gastl, M.; Becker, T. Influence of Malting on the Protein Composition of Triticale (X Triticosecale Wittmack) ‘Trigold’. Cereal Chem. 2015, 93, 1–9. DOI: 10.1094/CCHEM-12-14-0251-R.
   Web of Science ®Google Scholar
• Grujic, O. S.; Pejin, J. D. The Application of Triticale Malt as the Substitute for Barley Malting Wort Production. Acta per. Tech. 2007, 38, 117–126. DOI: 10.2298/APT0738117G.
   Google Scholar
• American Society of Brewing Chemists. Barley Methods-3, 5, 7. 2021. https://www.asbcnet.org/Methods/BarleyMethods/Pages/default.aspx.
   Google Scholar
• Román, A. D.; Ruíz, Y.; Ramírez, V.; Vega, E. Optimization of Steeping Process for Malt Production in Hidalgo and Tlaxcala States, Facultad de Salud Pública y Nutrición, Universidad Autónoma de Nuevo León, 2005, 1, 72–78.
   Google Scholar
• Zembold, A.; Błażewicz, J.; Liszewski, M. Malting Time of Brewing Barley Grain as a Factor Modifying the Quality of Pilsner Type Malt. J. Cent. Eur. Agric. 2009, 10, 341–346.
   Google Scholar
• Muñoz, A.; Selciano, H.; Zarnkow, M.; Becker, T.; Gastl, M. Malting Process Optimization of Spelt (Triticum spelta L.) for the Brewing Process. LWT - Food Sci. Technol. 2013, 50, 99–109. DOI: 10.1016/j.lwt.2012.06.019.
   Web of Science ®Google Scholar
• American Society of Brewing Chemists. Malt Methods-2E, 3, 4, 6, 8. 2021. https://www.asbcnet.org/Methods/MaltMethods/Pages/default.aspx.
   Google Scholar
• American Society of Brewing Chemists. Wort Methods-5A, 8, 10A, 13. 2021. https://www.asbcnet.org/Methods/WortMethods/Pages/default.aspx.
   Google Scholar
• Arias, G. Calidad industrial de la cebada cervecera. (Technical series No 18, pp. 15-30). Unidad de difusión e información tecnológica of the Instituto Nacional de Investigación Agropecuaria from Uruguay, 1991.
   Google Scholar
• Vandecan, S. M. G.; Daems, N.; Schouppe, N.; Saison, D.; Delvaux, F. R. Formation of Flavor, Color, and Reducing Power during the Production Process of Dark Specialty Malts. J. Am. Soc. Brew. Chem. 2011, 69, 150–157. DOI: 10.1094/ASBCJ-2011-0626-01.
   Web of Science ®Google Scholar
• Schwarz, P.; Li, Y. Malting and Brewing Uses of Barley. In: Barley: Production, Improvement, and Uses; Ullrich, S. E., Ed.; Wiley Blackwell: Hoboken, 2010; pp 478–521.
   Google Scholar
• Pribić, M.; Pejin, J.; Kocic-Tanackov, S.; Djukic-Vukovic, A.; Mojovic, L. Micromalting of Triticale Varieties NS Paun and Odisej. Acta per. Tech. 2018, 49, 137–145. DOI: 10.2298/APT1849137P.
   Google Scholar
• Djameh, C.; Kwesi, F.; Sinayobye, E.; Budu, A.; Essilfie, G.; Mensah, H.; Sefa, S. Optimization of the Sorghum Malting Process for Pito Production in Ghana. J. Inst. Brew. 2015, 121, 106–112. DOI: 10.1002/jib.191.
   Web of Science ®Google Scholar
• Lekjing, S.; Venkatachalam, K. Effects of Germination Time and Kilning Temperature on the Malting Characteristics, Biochemical and Structural Properties of HomChaiya Rice. Royal Society of Chemistry 2020, 10, 16254–16265. DOI: 10.1039/D0RA01165G.
   Web of Science ®Google Scholar
• O’Rourke, T. Malt Specifications and Brewing Performance (Technical Summary). Brew. Int. 2002, 2, 27–30.
   Google Scholar
• Skendi, A.; Papageorgiou, M. Influence of Kilning Temperature on Chemical Composition of a Greek Barley Malt and It´s Wort Properties. Mill. 2018, 2, 49–58. DOI: 10.29352/mill0207.04.00202.
   Google Scholar
• Khokonova, M. B.; Karashaeva, A. S.; Zavalin, A. A. Quality of Brewing Malt Depending on the Storage Conditions of Barley. Russ. Agric. Sci. 2015, 41, 508–511. DOI: 10.3103/S1068367415060099.
   Google Scholar
• Yousif, A. M.; Evans, E. Changes in Malt Quality during Production in Two Commercial Malt Houses. J. Inst. Brew. 2020, 126, 220–233. DOI: 10.1002/jib.609.
   Web of Science ®Google Scholar
• Chandrasekar, K.; Arasaratnam, V. Changes in Macromolecules during Malting of a Local Variety of Rice. Int. J. Biol. Sci. 2010, 2, 1–10.
   Google Scholar
• Nic, B. P.; Henny, H.; Karin, E. The Impact of Kilning on Enzymatic Activity of Buckwheat Malt. J. Inst. Brew. 2005, 111, 290–298. DOI: 10.1002/j.2050-0416.2005.tb00685.x
   Web of Science ®Google Scholar
• Inns, E. L.; Buggey, L. A.; Booer, C.; Nursten, H. E.; Ames, J. M. Effect of Heat Treatment on the Antioxidant Activity, Color, and Free Phenolic Acid Profile of Malt. J. Agric. Food Chem. 2007, 55, 6539–6546. DOI: 10.1021/jf0710231.
   PubMed Web of Science ®Google Scholar
• Blanchflower, A. J.; Briggs, D. E. Micromalting Triticale: Optimising Processing Conditions. J. Sci. Food Agric. 1991, 56, 103–115. DOI: 10.1002/jsfa.2740560202.
   Web of Science ®Google Scholar
• Loviso, C. L.; Libkind, D. Synthesis and Regulation of Flavor Compounds Derived from Brewing Yeast: Fusel Alcohols. Rev. Argent. Microbiol. 2019, 51, 386–397. DOI: 10.1016/j.ram.2018.08.006.
   PubMed Web of Science ®Google Scholar
• Grujic, O. S.; Pejin, J. D.; Dencic, S. S. The Application of Triticale Variety Odyssey as the Substitute for Malt in Wort Production. Acta per. Tech. 2010, 41, 7–17. DOI: 10.2298/APT1041007G.
   Google Scholar
• Grujic, O. S.; Pejin, J. D.; Dencic, S. S. The Influence of Technological Parameters on Malt Quality Produced from Different Triticale Varieties. Zb. Matice srp. prir. nauke. 2009, 116, 297–303. DOI: 10.2298/ZMSPN0916297G.
   Google Scholar
• Ijasan, B.; Goodfellow, V.; Bryce, J. H.; Bringhurst, T. A.; Brosnan, J. M.; Jack, F. R.; Agu, R. C. Quality Assessment of a Sorghum Variety Malted Commercially under Tropical Conditions and Controlled Tropical Temperatures in the Laboratory. J. Inst. Brew. 2011, 117, 206–211. DOI: 10.1002/j.2050-0416.2011.tb00462.x.
   Web of Science ®Google Scholar
• Briggs, D. E.; Boulton, C. A.; Brookes, P. A.; Stevens, R. Brewing Science and Practice, 1st ed.; Woodhead Publishing Limited: Cambridge, UK, 2004; pp 95–113.
   Google Scholar
• Fox, G. The Brewing Industry and the Opportunities for Real-Time Quality Analysis Using Infrared Spectroscopy. Appl. Sci. 2020, 10, 616–628. DOI: 10.3390/app10020616.
   Google Scholar
• He, L.; Park, S.; Hai, N. D.; Xo, H.; Cac, T. P.; Lan, P.; Park, J.; Ni, L.; Park, K. Characterization and Thermal Inactivation Kinetics of Highly Thermostable Ramie Leaf β-Amylase. Enzyme Microb. Technol. 2017, 101, 17–23. DOI: 10.1016/j.enzmictec.2017.02.011.
   PubMed Web of Science ®Google Scholar
• Sai, R. S.; Annapurna, S.; Appu, A. G. Thermal Stability of alpha-amylase from malted jowar (Sorghum bicolor). J. Agric. Food Chem. 2005, 53, 6883–6888. DOI: 10.1021/jf0501701.
   PubMed Web of Science ®Google Scholar
• Guerra, N. P.; Torrado, A.; López, C.; Martínez, E.; García, S.; Simal, J.; Pastrana, L. M. Use of Amylolytic Enzymes in Brewing. In Beer in Health and Disease Prevention; Preedy, V. R., Ed.; Elsevier: London, 2009; pp 113–126.
   Google Scholar
• Briggs, D. E. Malts and Malting, 1st ed.; Blackie Academic & Professional: London, 1998; pp 579–610.
   Google Scholar
• Rosentrater, K. A.; Evers, A. D. Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture; Elsevier Ltd: Cambridge, 2017; pp 729–784.
   Google Scholar