From wheat to wheat malt – changes in the protein fractions
Of the grains used in brewing, very extensive research on malting barley has been carried out the world over. By contrast, relatively little is known about “malting wheat”. Beer is comprised of more than 450 substances, all of which have an impact on flavor, aroma, color, stability and quality, thus ranking it among the world’s most complex foodstuffs. Since the raw materials have a significant influence on the composition of the finished beer, the need for research is compelling. For this reason, work is now being carried out with the support of the Wissenschaftliche Station für Brauerei in Munich, Germany, and the Chair of Brewing and Beverage Technology at the TU München in collaboration with University College Cork and the Landesanstalt für Landwirtschaft (LfL) on wheat used as malt in beer production.
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