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Common wheat (Triticum aestivum L.) and its use as a brewing cereal - a review

机译：普通小麦（Triticum aestivum L.）及其作为酿造谷物的用途-评论

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摘要

Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one brewing cereal. The protein content of wheat ranges from about 6 to 20%, depending on the variety and baking characteristics, as well as on environmental conditions during growth. Since wheat is the most used cereal in the baking industry, the focus of wheat breeding and research has been about optimization for baking purposes (i.e. high protein content, stable falling numbers, constant baking qualities). It is well known that wheat varieties with a high protein content lead to problems in the brewing process. Therefore, varieties with a low protein content and with low viscosity values are favoured for malting and brewing. Since wheat beer yield has nearly doubled from 1990 to 2009, and is still increasing, more focus has been placed on conducting research on wheat for the malting and brewing industry. Currently, every tenth beer sold in Germany is a wheat beer. Therefore, it is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. In this review, a detailed characterization of wheat is given, particularly in regard to carbohydrates, pentosans, protein fractions and enzymes. The impact of wheat and its quality on the malting and brewing process is reviewed.
机译：小麦（Triticum aestivum L.）作为生产麦芽和啤酒的原料有着悠久的传统。尽管如此，对它的研究程度远低于大麦，后者是酿造谷物的第一名。小麦的蛋白质含量范围约为6％至20％，这取决于品种和烘烤特性以及生长过程中的环境条件。由于小麦是烘烤工业中使用最广泛的谷物，因此小麦育种和研究的重点一直在优化烘烤目的（即高蛋白质含量，稳定的降落数量，恒定的烘烤质量）。众所周知，蛋白质含量高的小麦品种会在酿造过程中产生问题。因此，低蛋白含量和低粘度值的品种更适合麦芽和酿造。从1990年到2009年，小麦啤酒的产量几乎翻了一番，并且仍在增长，因此，更多的注意力放在了麦芽和制啤酒行业的小麦研究上。目前，在德国售出的每十分之一啤酒都是小麦啤酒。因此，筛选小麦品种的酿造加工性能并更加关注作为酿造谷物的小麦具有重大意义。在这篇综述中，给出了小麦的详细特性，特别是在碳水化合物，戊聚糖，蛋白质组分和酶方面。综述了小麦及其品质对麦芽和酿造过程的影响。

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  • 来源
    《Journal of the Institute of Brewing》 |2014年第1期|1-15|共15页
  • 作者

    Andrea Faltermaier; Deborah Waters; Thomas Becker; Elke Arendt; Martina Gastl;

  • 作者单位

    School of Food and Nutritional Sciences, University College Cork, Ireland,Lehrstuhl fuer Brau- und Getraenketechnologie, Technische Universitaet Muenchen, Weihenstephan, Freising;

    School of Food and Nutritional Sciences, University College Cork, Ireland;

    Lehrstuhl fuer Brau- und Getraenketechnologie, Technische Universitaet Muenchen, Weihenstephan, Freising;

    School of Food and Nutritional Sciences, University College Cork, College Road, Cork, Co. Cork, Ireland;

    Lehrstuhl fuer Brau- und Getraenketechnologie, Technische Universitaet Muenchen, Weihenstephan, Freising;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    wheat; malting; brewing; enzymes; beer;

    机译：小麦;麦芽酿造;酶;啤酒;

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