Estudio de las condiciones de malteado de maíz (Zea mays) y quinua (Chenopodium quinoa) que favorezcan su aptitud cervecera

Abstract

This study determines the conditions of malting two varieties improved by INIAP maize and quinoa INIAP 111 Tunkahuan. The first step was to quantify the moisture content of cereals every hour until it reached 45%, finding quinoa required 30 minutes and corn needed 51 hours. Subsequently, the amylase activity was evaluated during germination and kilning, determining the germination period with maximum enzyme activity was of 10 days for corn and 33 hours for quinoa. When evaluating enzyme activity during kilning was found that the highest percentage of enzymes are preserved with the cycles of 5 hours at 40 ° C, 5 hours at 45 ° C, 4 hours at 50 ° C, 3 hours at 55 ° C and 3 hours 60 ° C, for quinoa and 5 hours at 40 ° C, 5 hours at 45 ° C, 4 hours at 50 ° C, 3 hours at 55 ° C, 3 hours at 60 ° C and 1 hour at 65 ° C, for the corn. Under these conditions malts of quinoa and corn have the enzyme content to ensure proper brewing process maceration.