A Study on malting characteristics of three cereal seeds: barley, wheat and triticale

In this project, the quantitative and qualitative characteristics of malts (hot water extract, cold water extract, diastatic power, total and soluble protein, nitrogen modification index, colour and β-glucanase activity) obtained from cereals of barley var. Sahra, wheat variety Tajan and Triticale were investigated in Completely Randomized Design (CRD) with replications. The results showed that protein content of malts from barley and wheat was 15.2 and 14.4 higher than that of triticale, respectively. Meanwhile, the colbach index of malt from triticale was 19.3 and 29.0% higher than that of malts from barley and wheat, respectively. A negative linear correlation was observed between total protein content and colbach index (R2, 0.94). Hot and cold water extract of triticale malt was higher than that of wheat and barley malt. Triticale and wheat have a maximum and minimum of, respectively. The maximum (716 U/Kg) and minimum (97 U/Kg) of β-glucanase activity were due to triticale and wheat malts, respectively. The color of extracts obtained from all investigated malts was in the range of 1.82 to 2.51.