Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Table 1

Wheat malt quality parameters.

	Control		Korean wheat malt
	GM^1	UM	KM	AM
Water content^∗∗∗^2 (%)	3.8 ± 0.2^b3	4.5 ± 0.3^a	4.7 ± 0.0^a	5.0 ± 0.3^a
Extract (%)	82.6 ± 1.6	83.2 ± 1.3	81.8 ± 2.0	82.3 ± 1.0
Color^∗∗∗ (EBC units)	3.9 ± 0.1^b	4.1 ± 0.0^b	5.4 ± 0.1^a	3.5 ± 0.0^c
Viscosity (mPa·s)	1.44 ± 0.04	1.47 ± 0.12	1.49 ± 0.08	1.63 ± 0.14
Diastatic power^∗∗∗ (WK°)	407 ± 5.2^c	432 ± 1.8^b	477 ± 10.3^a	423 ± 1.4^b
Free amino nitrogen^∗∗∗ (mg/100 g)	98.4 ± 0.4^c	85.6 ± 2.1^d	140.0 ± 0.3^a	115.3 ± 1.2^b
Soluble nitrogen^∗∗ (mg/100 g)	866 ± 29.3^bc	793 ± 15.6^c	926 ± 4.1^ab	979 ± 73.0^a
Total nitrogen^∗∗∗ (%)	1.9 ± 0.0^c	1.7 ± 0.0^d	2.5 ± 0.1^a	2.2 ± 0.0^b
Kolbach index^∗∗ (%)	46.0 ± 1.6^a	46.5 ± 0.5^a	37.8 ± 1.2^b	44.0 ± 3.2^a

¹GM, UM, KM, and AM represent German, USA, Keumkang, and Anzunbaengi wheat malt, respectively. ^2∗∗∗ and ^∗∗ indicate significant differences between samples at and , respectively. ³Mean values of three replications. Values with different superscript letters within a row represent significant difference at by Tukey’s multiple range test.