Is malting an absolute must? Native triticale as a stand‐in for barley malt in the brewing process
Commercial enzyme application significantly enhanced proteolytic activity within the grain. Fermentations of enzyme-treated worts showed higher amino acid levels, further confirming the increased proteolytic activity facilitated by the chosen enzyme. Overall, this study provides a comprehensive analysis of the brewing process using native triticale. Building on this foundation, future studies will focus on optimizing mashing conditions to enhance the fermentation profile of the wort. © 2024 Society of Chemical Industry.
Authors
- Saša Despotović (ORCID: https://orcid.org/0000-0002-5463-010X)
- Sandra Bulut (ORCID: https://orcid.org/0000-0001-8182-763X)
- Luka Mejić (ORCID: https://orcid.org/0000-0002-3053-1035)
- Bojana Špirović‐Trifunović (ORCID: https://orcid.org/0000-0002-9309-3167)
- Milana Pribić (ORCID: https://orcid.org/0000-0003-4176-822X)
- Jelena Pejin (ORCID: https://orcid.org/0000-0002-9969-5660)
Institutions
- University of Novi Sad (RS)
- University of Belgrade (RS)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-10-18
- DOI
- https://doi.org/10.1002/jsfa.13959
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Ministarstvo Prosvete, Nauke i Tehnološkog Razvoja