Kai
Fermentation Assistant
- Joined
- 1/4/04
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I'm doing a small uni assignment on defining the type of wheat required for a product of our choosing, naturally I chose beer.
I've been googling up a storm and have found a bit on malt specs, but I was wondering if you guys had some further, more technical info, especially on what specs are preferred.
The kind of stuff I'm looking for is info on whether hard or soft wheat is preferred (high or low protein/gluten content), the type of protein (sulphur rich/sulphur poor/high molecular weight gluten), anything about lipid content, diastatic power, phytic acid and phytin content, and so forth. Also, which of these are important in torrefied wheat.
I've read that there are no hard and fast specs for wheat and wheat malt, but if anyone has any info easily at hand then that'd be gnarly.
I've been googling up a storm and have found a bit on malt specs, but I was wondering if you guys had some further, more technical info, especially on what specs are preferred.
The kind of stuff I'm looking for is info on whether hard or soft wheat is preferred (high or low protein/gluten content), the type of protein (sulphur rich/sulphur poor/high molecular weight gluten), anything about lipid content, diastatic power, phytic acid and phytin content, and so forth. Also, which of these are important in torrefied wheat.
I've read that there are no hard and fast specs for wheat and wheat malt, but if anyone has any info easily at hand then that'd be gnarly.
