Abstract:

In this study, barley malts were processed by complete experiment, considering the eddects of initial languish temperature and kilning temperature on malt quality. It was found that β-Glucanase activity in dried malt has significant positive relationship (p＜0.01) with α-amylase activity, proteinase activity, extract yield, α-N or Kolbach Index, but it has significant negative (p＜0.01) relationship with saccharification time, wort viscosity or content of β-glucan. With β-glucanase activity increasing, the wort viscosity reduces but the content of β-glucan inreases and qualities of malts are improved. Both of the initial languish temperature and kilning temperature have effects on β-glucanase activity, but kilning temperature is more significant than initial languish temperature. The highest β-glucanase activity in dried malt is obtained when initial languish temperature is controlled at 48℃, and kilning temperature is controlled at 78℃.

Key words: β-glucanase, dryness processing, initial languish temperature, kilning temperature, malt quality