Resumo

LEON MENDOZA, Luis; HERRERA MESTANZA, Víctor  e  GONZALEZ CABEZA, José. Selection of native wheat varieties with potential for the malting. Arnaldoa [online]. 2020, vol.27, n.3, pp.769-780. ISSN 1815-8242.  http://dx.doi.org/10.22497/arnaldoa.273.27307.

The wheat malt is the great interest in the food and alcoholic beverages industry, due to its high content of starch, proteins and enzymatic capacity. For this reason, the objective of this research was to identify native wheat varieties in the La Libertad region, Peru with potential for the malting. The varieties collected were Andino INIA, INIA 405 San Isidro and Centenario that are used in the baking industry, and were released by Instituto Nacional de Innovación Agraria. Its collected 55 samples; which were analyzed in two phases. The first was the analysis of the percentage of moisture, protein and total starch of the ripe grain. The second was the amount of the percentage of protein, amylase, amylopectin and total starch in malted grains. Subsequently, a one-way analysis of variance was applied to the averages of the results. Without finding a significant statistical difference between the varieties with respect to the percentage of humidity and total starch, if a significant statistical difference is found between the varieties with respect to the percentage of protein, the Andino INIA variety being the one with the highest concentration. Therefore, for the fermented beverage industry was recommended the varieties the INIA 405 San Isidro and Centenario. For the food industry was recommended the variety Andino INIA.

Palavras-chave : Wheat; Andino INIA; INIA 405 San Isidro; Centenario; malting.

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