Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties

Twelve Polish pea varieties were malted, and their technological properties were assessed, using a congress mashing regime. Alpha-amylase addition was also used to determine whether external enzymes can improve the properties of the achieved worts. Malts from peas were characterized with poor saccharification time, but alpha-amylase allowed for the saccharification of starch from three different pea varieties (‘Gloriosa’, ‘Jantar’, and ‘Primavil’). Acquired worts were characterized with a low...