The effect of germination temperature on malt quality of buckwheat

Common buckwheat (Fagopyrum esculentum) with and without hull was malted at four germination temperatures, 9.5, 14.9, 16.5, and 20.2°C. Optimum characteristics of malts and resulting worts were obtained when buckwheat was germinated at 16.5 and 20.2°C. Buckwheat without hull germinated at these temperatures showed similar values in soluble nitrogen and free amino nitrogen to barley malt. Both α- and β-amylase activity levels were low in malted buckwheat. The maximum activity level of α-amylase was 47.79 units g^-1 (wet wt) in buckwheat without hull and germinated at 16.5°C. The maximum activity level of β-amylase was induced in buckwheat germinated at 20.2°C: 129.80 and 125.68 units g^-1 (wet wt) were found in buckwheat with and buckwheat without hull, respectively. Maximum apparent fermentability (56%) was reached when buckwheat was germinated at a temperature of 20.2°C. Although amylolytic activity and fermentability levels were low in malted buckwheat, buckwheat malt appears to have potential as a brewing ingredient once malting and mashing conditions are optimized.