Cereal Safety and Quality in Malting and Brewing Industries

Kristina Mastanjevic, Vinko Krstanovic & Krešimir Mastanjevic

Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia

Kristina Mastanjevic, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Croatia.

Keywords: Cereals; Quality; Malting; Brewing

Abstract

Cereals are mostly used as a raw material in the food industry, mostly for baking industry, but cereals are also a wanted commodity in the industry of alcoholic beverages and spirits. There are strict recommendations and legal limits regarding satisfactory quality of cereals intended for malting and brewing. When it comes to malting and brewing, the most important indicator of cereal quality is protein content. Most suitable protein content ranges between 11 - 12%. However, worldwide problem regarding cereal quality for malting and brewing industries are Fusarium  infections. Fusarium infection causes not only economic losses, but directly influences malt and beer quality. The aim of this paper was to present some of the main and important quality indicators considered in malting and brewing industries.

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