Cereal Chem 52:485 - 492.  |  VIEW ARTICLE
Malting of New Wheat Cultivars.

Y. Pomeranz, N. N. Standridge, G. S. Robbins, and E. D. Goplin. Copyright 1975 by the American Association of Cereal Chemists, Inc. 

Hard red winter, hard red spring, durum, soft red winter, soft white, and club wheat cultivars from the 1971 and 1972 crops were selected to represent typical cultivars of the commercially grown wheat classes from major centers of wheat cultivation in the U.S.A. Malts from hard wheats were low in total extract; the hard- textured wheats, generally, modified poorly in malting as measured by a high fine-coarse grind extract. Diastatic power was highest in malts from hard red spring and durum, and lowest in soft white and club wheat malts. Diastatic power of soft red winter wheat malts was higher than that of hard red winter wheat malts. Alpha-amylase was lowest in durum and soft white; highest in hard red spring; and intermediate in hard red winter, soft red winter, and club wheats. Wheat classes were found to rank in a different order in 1971-1972 than in 1940-1960. Increase in total grain N was associated with a decrease in fine-grind extract and ratio of wort N to malt N and increase in amylolytic enzymes. The changes were similar to those reported for barley and rye malts.