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Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity. The objective of this study was to examine technological profile of sweet wort made with unmalted buckwheat adjunct substitute. Wort was prepared in five variants: 5%, 10%, 15%, 20% and 30% of buckwheat adjunct substitute. The results showed that partial replacement of barley malt with buckwheat adjunct in higher amount of 20% and 30% had a negative effect on the saccharification, filtration time and led to decrease of extract content of wort. The colour of the congress wort with higher addition of buckwheat increased, on the contrary, the turbidity decreased. On the other hand, substitute with buckwheat adjunct positively increased total polyphenols, flavonoids and phenolic acids content of examined wort. The highest content of total polyphenols (197.10 mg/g), flavonoids (71.96 mg/g) phenolic acids (46.97 mg/g) was found in samples with 30% buckwheat adjunct. The results demonstrate that the unmalted buckwheat as starchy adjunct in application up to 15% did not negatively affected wort technological profile and can be recommended in the production of the unhopped worth without adjustment of mashing process.

Copyright of Research Papers of the Wroclaw University of Economics / Prace Naukowe Uniwersytetu Ekonomicznego we Wroclawiu is the property of Uniwersytet Ekonomiczny we Wroclawiu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The research was aimed at determining the effect of malting time of grain of selected varieties of brewing barley cultivated in Poland on the quality of Pilsner type malts, with consideration given to their extractivity and natural losses. The experimental material was barley grain of the following varieties: Class, Blask, Riviera, Lailla, Hanka, Sebastian, Bolina, Philadelphia, Tolar, and Stratus. Grain fractions of >2.5 mm were used to produce 4, 5 and 6-day Pilsner type malts under laboratory conditions. The grain, malt and the resultant worts were evaluated and determined for the malting usability acc. to Molina-Cano. Analyses demonstrated that the 4, 5 and 6-day malting of barley grain enabled obtaining malts with functional parameters corresponding to standard values. Elongation of the malting time from 4 to 6 days does not elicit any significant changes in the extractivity of malt, nor in the malting usability of grain, however it increases natural losses of the malted matter.

Copyright of Research Papers of the Wroclaw University of Economics / Prace Naukowe Uniwersytetu Ekonomicznego we Wroclawiu is the property of Uniwersytet Ekonomiczny we Wroclawiu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)