مقایسه ویژگی‌های فیزیکوشیمیایی مالت حاصل از تریتیکاله و جو (صحرا)

Malting is a complex biotechnological process that includes steeping; germination and drying of cereal grains under controlled conditions of temperature and humidity. In present study of barley variety, namely Sahra and Triticale were obtained from Agricultural Organization of Golestan province. Preliminary assessment tests such as viability and physico-chemical properties were determined after two month storage. Malts samples that produced in laboratory scale were measured following mashing process for properties of wort. Analysis of variance was performed with SAS software and the differences among means were evaluated using the Duncan's multiple range tests. The result showed that during malting diastatic power and cold water extract improved, but ash and protein decreased in both triticale and barley. Also during malt process the amount of fat and pH decrease and increase respectively. The results confirmed that some properties such as diastatic power، protein and cold water extract of malted triticale was more than Barley and also this cereal produced higher hot water extract (25.78 %), reduced sugars (75.25 %), color (4.023 ASBC), brix (8.78%), total soluble nitrogen (1.148 %), free amino nitrogen (313/67 mg/l) and also time of filtration of triticale extract was more than malted barley.