Proximal composition of base malts

Resumo

In this work, the proximal composition of seven base malts were evaluated. Wheat malt had the highest moisture content, and protein and the lowest lipid, ash, and carbohydrate content, the lowest color, and Brix. The lowest moisture, highest color, and ash content were from Munich malt. Rye had a high ash content, low protein, and lipid content, and the lowest crude fiber (FB) content. The highest % of FB was obtained with the Pale Ale malt. The highest °Brix and the lowest protein content were obtained with Maris Otter.

DOI: https://doi.org/10.56238/tfisdwv1-002