Effect of mashing temperatures and endo-β-glucanase on β-glucan content of malt worts

Similar basal levels of ß-D-glucans were released into worts produced at 45°C from enzymically active or inactivated flours of milled malts. In contrast, significantly higher levels of ß-D-glucans were found in worts derived from either enzymically active or inactivated malt flours mashed at 65°C. In general, mashing temperature may play a more important role in releasing ß-D-glucans during mashing than enzymes described as ß-glucan-releasing. In this context, the physical release of ß-D-glucan during mashing should be separated from the enzymic release and degradation of ß-D-glucan which occur during malting.