Qualidade de maltes de trigos brasileiros: extrato e viscosidade

Abstract

Wheat is a versatile grain in the flour and beer production industry, conquering the second place in consumption, right after barley. Dated as the first cereal to be domesticated by man, it is rich in starch, a factor that favors malting, which has a direct influence on the fermentation of the beverage. Given this, the present work aimed to characterize the quality of Extract and Viscosity of malts originating from thirteen cultivated wheat varieties provided by IDR-Paraná. Extract value and wort viscosity were determinate in this study. Such parameters are technologically important for the beverage, as they assess its yield and how the beverage wort will behave during its processing. Upon arriving at the result of the predicted analyses, the behavior of each cultivar and their averages per planting location were evaluated. The extract values found ranged between 71 and 88 g/100g, and only the cultivars TBIO Mestre and Toruk reached values above 83 g/100g, described as the ideal minimum for wheat malts. The viscosity analysis found results that varied between 1.102 and 1.308 m.Pa-1, and all samples remained within the ideal parameters, with values lower than 1.800 m.Pa-1. Conclusively, all samples met satisfactory viscosity requirements while only the TBIO Mestre and Toruk cultivars presented values close to the desired for the production of a brewing malt, opening space for future evaluations to define which ones have the greatest aptitudes to be used in the beer production.