Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

Background and objectives Effects of 45 and 70°C final malt drying temperature on a traditional Italian durum wheat ( SM 45, SM 70) were evaluated for the malt quality parameters and the wort characteristics when employed in rate of 40% with commercial barley malt ( BM ), using a common wheat ( CWM ) as a control test. Findings Drying temperatures and wheat genotypes were major contributors to variability in malt quality parameters. SM 45 and SM 70 were characterized by reduced protein and starch degradation, lower solubility for beta‐glucans ( BG ), and high levels of water‐extractable arabinoxylans ( WEAX ) compared to CWM . Alpha‐ and beta‐amylases, endo ‐β‐glucanases, and endo ‐1,4‐β‐ d ‐xylanase activities detected on SM 45 were higher than SM 70 and CWM , likely due to the combined effects of the cultivar characteristics and the low temperatures used during the kilning phase. When SM 45 40% and SM 70 40% were used, the derived worts have had lower color, FAN levels, saccharification time, beta‐glucans ( WBG ), and viscosity than CWM 40% . Conclusions Malting conditions and genotypes affect the malt quality attributes, mainly in terms of extractable compounds and enzyme activities. The use in mashing of 40% of durum wheat malt results in low viscosity and reduced availability of BG . Significance and novelty These first results indicate that durum wheat malt has good characteristics and can be suitable for brewing purposes.