The use of modified atmosphere to control malt quality

Annika Wilhelmson, Arvi Vilpola, E. Räsänen, P. Peltola, E. Kotaviita, Silja Home, Arja Laitila

    Research output: Contribution to journalArticlepeer-review

    Abstract

    In industrial malting, the temperature of the grain bed is difficult to control during the air-rest periods in steeping, and high temperatures during steeping may lead to high malting losses and impaired malt quality. Nitrogen gas was applied during air rest with the aim of controlling heat production in pilot-scale malting. This procedure was compared to air recirculation and continuous aeration. Nitrogen gas efficiently restricted heat formation and had a negligible effect on malt quality, although it did delay germination. In addition, nitrogen gas was applied at the beginning of kilning to suppress fungal growth and improve malt quality. When nitrogen gas was applied during kilning, Fusarium levels and lipoxygenase activity in malt decreased significantly, whereas endopeptidase and limit dextrinase activities increased. Based on these results, the application of nitrogen gas during malting offers a potential means of tailoring malt quality.
    Original languageEnglish
    Pages (from-to)245 - 252
    Number of pages8
    JournalMBAA Technical Quarterly
    Volume45
    Issue number3
    DOIs
    Publication statusPublished - 2008
    MoE publication typeA1 Journal article-refereed

    Keywords

    • enzymes
    • Fusarium
    • kilning
    • malting
    • nitrogen
    • steeping

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