The malting quality of soft wheat is determined by the grain's ability to provide high extract content with moderate protein levels and wort viscosity, which is critical due to wheat's lack of a natural protective husk.
In the reference
19
varieties
crop Bread wheat,
where this is mentioned in the description.
There are no specialized breeding varieties of soft wheat intended exclusively for malting. The technological suitability of a batch is assessed through a combination of parameters, where priority is given to varieties with low protein content, as excess protein hinders mash filtration and reduces the clarity of the finished product.
The absence of a grain husk in wheat, which is characteristic of barley, forces brewers to account for increased wort viscosity resulting from high levels of non-starch polysaccharides, such as pentosans. The consistency of batch characteristics is a key indicator, as it is the physicochemical composition of the grain that determines the feasibility of using wheat in the grist without disrupting the filtration process.
General information about the subject — on the page
Malting quality.
Varieties of Bread wheat mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.