The Influence of Texture Type and Grain Milling Degree on the Attenuation Limit, Protein Content, and Degradation in Wheat Wort

Wheat of medium hardness with marbled endosperm (transitional form between hard and soft wheat) in which glassy floury zones alternate, almost exclusively available assortment for brewing needs Southeastern Europe. The aim this work is to establish the influence grain texture degree milling on attenuation limit wheat wort obtained from type wheat. worts using hard, transitional, or were produced. indicators proteolysis, cytolysis, amylolysis determined, regard parameter (AL) fermentability. From results tested parameters, it was established that despite similar starting values most important quality transitional produces significantly different wort, both among themselves comparison wheat, also when looking at (fine coarse). transition are even better compared satisfactory all examined parameters wort. It can be concluded a used just as well unmalted raw material production malting.