Optimierung der Mälzbedingungen von Hafer, Quinoa und Amaranth

Der Einfluss der Mälzungsparameter Weichzeit, Keimzeit und Keimtemperatur auf Hafer, Quinoa und Amaranth wurde untersucht. Die Untersuchung wurde mittels eines Vollfaktoriellen 3$This experiment investigated the influence of the germination temperature, the steeping time and germination time on the malt quality of husked oat, quinoa and amaranth. The investigation was done according to a full factorial 3 experimental design. The chosen parameters for the germination temperature were 14, 18 and 22 C, 6, 8 and 10 h steeping time and 48, 72 and 96 h of germination. Killning was not varied. The malt was analysed by mashing it with a modified EBC 4.6 hot water extraction and determining the density [g/ml] the refractometry [brix], the total soluble nitrogen [TSN, g/l] and the free amino nitrogen [FAN, g/l]. The density and refractometry where used as indicator for the saccharification and the TSN and FAN as indicator for the protease activity. hspace*eingereicht von Karl Severin TraugottZusammenfassung in englischer SpracheUniversität für Bodenkultur Wien, Masterarbeit, 2015(VLID)108330