Production of special wheat malts on a pilot scale, beer production and characterization
DOI:
https://doi.org/10.33448/rsd-v10i3.12879Keywords:
Sensory analysis; Malting; Drying; Temperatures.Abstract
Beer is one of the most consumed beverages in the world and for its production, malt, water, hops, yeasts and adjuncts are needed as ingredients, with malt being the main ingredient and one that defines the quality and flavor of the drink. However, malt occurs through maceration, germination and drying processes. The grain most used by industries is barley, but in this work wheat was used as a raw material, as it is the cereal with the greatest production in the world. Two types of malts can be obtained in the drying process, Pilsen malt and special malt. Thus, this work aimed to produce special and roasted wheat malts on a pilot scale and to produce beers from them. Three types of malt were produced, which were analyzed for their hundredth composition, germination test and soluble solids content. Beer was characterized through analysis and through sensory acceptance and purchase intention. The higher temperatures and drying time resulted in decreased moisture, carbohydrate and increased fiber in the malt, different levels of soluble solids in the must and a greater color and lower pH in the beers (p <0.05). There was no effect on the other parameters evaluated (p <0.05). As for the sensorial acceptance, the tasters regularly liked to disliked and disliked the drinks. In the intention to purchase the samples that received the highest averages in the sensory analysis remained as those that would probably be purchased by the tasters.
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Copyright (c) 2021 Lorena Saviani Trentin; Ghiovani Zanzotti Raniero; Crislayne Teodoro Vasques; Kimberli Pauline Berwig; Eloize da Silva Alves; Maiara Pereira Mendes; Antônio Roberto Giriboni Monteiro
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