Influence of an Industrial Germination and Drying Process on the Physicochemical and Enzymatic Characteristics of Malting Barley

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-06-11 DOI:10.1002/cche.10893

Lúcia Gabriela Cavalet, João Pizzatto, Dianini Kringel Lang, João Ayres Lemos, Janaína Fischer, Luciane Maria Colla

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引用次数: 0

Abstract

Background and Objectives

The malting process aims to induce physical, chemical, structural, and morphological changes in barley grains. This involves three stages: steeping, germination, and drying. The conditions during germination and drying, including temperature and time, affect hydrolytic enzyme activity, storage protein and starch composition, and ultimately, malt quality. This study assessed how various parameters during germination and drying in an industrial setting impact malted barley characteristics in an industrial environment on the characteristics of malted barley grains.

Findings

Results showed variations in grain homogenization, temperature, and moisture conditions. Germination and drying times, along with sampling points, influenced malted barley characteristics. A 48-h germination period exhibited the highest enzymatic activity, leading to observed changes in chemical composition and paste properties.

Conclusion

Thus, the results of this study demonstrated that there are differences between germination batches, related to physicochemical, amylase, and paste properties, which result from the specificities of the cultivars that composed each batch.

Significance and Novelty

This study evaluates key parameters in barley malt production, advancing processing and control techniques for precise, consistent malting. It involves developing automated systems to monitor temperature, humidity, and time during germination and drying, ensuring high-quality final products.

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工业萌发和干燥过程对麦芽理化和酶特性的影响

背景与目的麦芽加工过程旨在诱导大麦籽粒的物理、化学、结构和形态变化。这包括三个阶段：浸泡、发芽和干燥。发芽和干燥的条件，包括温度和时间，会影响水解酶的活性、储存蛋白质和淀粉的组成，最终影响麦芽的品质。本研究评估了工业环境下萌发和干燥过程中的各种参数如何影响工业环境下麦芽特性对大麦籽粒特性的影响。结果表明，籽粒均质性、温度和湿度条件存在差异。发芽和干燥时间，以及采样点，影响了麦芽的特性。在萌发48h时，酶活性最高，导致其化学成分和糊状特性发生变化。因此，本研究结果表明，不同发芽批次之间存在着与理化、淀粉酶和糊状性质有关的差异，这是由组成批次的品种的特殊性造成的。本研究评估了大麦麦芽生产中的关键参数，提出了精确、一致的麦芽加工和控制技术。它包括开发自动化系统来监测发芽和干燥过程中的温度、湿度和时间，以确保最终产品的高质量。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.