Malting process optimization of spelt (Triticum spelta L.) for the brewing process

During the last decades the cultivation towards hulled wheat has been increased due to the high agricultural and environmental adaptability and its uses for unconventional foods. There are many applications of spelt in bakery industry but not in the beverage industry, which makes new approaches in the malting and brewing process for further investigation. In this work, the malting process of dehulled spelt was optimized for its potential as alternative cereal in the brewing and beverage process. Malting was optimized based on barley and wheat malt specifications, which are considered to be appropriate in the brewing industry for a good and easy processing. The influence of three malting parameters (degree of steeping, germination time, and temperature) on the quality of spelt was investigated by employing a response surface methodology. Malt quality parameters involving amylolytic, proteolytic and cytolytic specifications were evaluated to examine and guarantee a good processability. The optimal malting program was achieved after 5 days of germination with a moisture content of 47 g/100 g, and at 17 °C. The criteria to optimize the malting program were chosen to assure good processability. This project shows a new possibility to adopt the production of spelt beverages and furthers expands the market of alternative cereals.