ArticleFoods (Basel, Switzerland)2021
Analysis of Physicochemical Parameters of Congress Worts Prepared from Special Legume Seed Malts, Acquired with and without Use of Enzyme Preparations.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties.Foods (Basel, Switzerland) · 2025Article
- Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations.Foods (Basel, Switzerland) · 2025Article
- Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans.Molecules (Basel, Switzerland) · 2025Article
- Assessment of green lentil malt as a substrate for gluten-free beer brewing.Scientific reports · 2024Article
- Characteristics of Oat and Buckwheat Malt Grains for Use in the Production of Fermented Foods.Foods (Basel, Switzerland) · 2023Article
- Malting-A method for modifying volatile composition of black, brown and green lentil seeds.PloS one · 2023Article
- Changes in the raffinose family oligosaccharides content in the lentil and common bean seeds during malting and mashing processes.Scientific reports · 2022Article
- Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract.Molecules (Basel, Switzerland) · 2022Article
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Authors and funding
5 authors.
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No grant is acknowledged in the PubMed record.
Abstract
This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and vetch) and test whether malting with parameters, typically barley grain, will result in well-modified legume seed malt. Analysis of malt was performed by producing congress worts from legume seed malts. Concentration of phenolic compounds, as well as antioxidant activity of legume seed malts was analysed. Acquired worts were characterised with poor technological characteristics (wort extract, wort volume, saccharification time, brewhouse efficiency); however, the malting process increased concentration of phenolic compounds and antioxidant activity of the plant material. Subsequent mashing tests with addition of different external enzymes and/or gelatinisation of legume seed malt were performed. Use of external enzymes improved saccharification time, extract content, wort volume, as well brewhouse efficiency in the case of some legume seed malts. The best brewhouse efficiencies and highest extract values were acquired by the samples prepared with 30% of gelatinised vetch malt or chickpea malt mixed with 70% of Pilsner malt. The study shows that there is possibility of creating legume seed malts, but malting and mashing characteristics need to be customised for these special malts.
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