page_title: Triticeae glutens
section_title: Malting
hierarchical_section_title: Triticeae glutens / Triticeae glutens and industry / Malting
caption_attribution_description: English: A beer of lager type in a Víking glass (an Icelandic brand).
context_page_description: Gluten is the seed storage protein in mature wheat seeds. It is the sticky substance in bread wheat which allows dough to rise and retain its shape during baking. The same, or very similar, proteins are also found in related grasses within the tribe Triticeae. Seed glutens of some non-Triticeae plants have similar properties, but none can perform on a par with those of the Triticeae taxa, particularly the Triticum species. What distinguishes bread wheat from these other grass seeds is the quantity of these proteins and the level of subcomponents, with bread wheat having the highest protein content and a complex mixture of proteins derived from three grass species.
  Triticeae seed proteins fall into four groups:
  albumins – soluble in hypotonic solutions and are coagulated by heat
  globulins – soluble on 'isotonic' solutions
  prolamins – soluble in aqueous alcohol
  glutelins – are soluble in dilute acids or bases, detergents, chaotropic or reducing agents.
  Of these proteins the last two, prolamin and glutelin form the classically defined gluten components in wheat.
context_section_description: Some triticeae cultivars, like barley, have relatively low protein values. This makes them more acceptable for brewing without wasting soil nutrients. Seed storage proteins in grass seeds (i.e., gluten in wheat) are designed to help the plant grow during its early life, and among the seed proteins are enzymes that convert starch to sugar.
   These proteins are activated during sprouting and the starch around the endosperm is converted to sugars. Later the prolamins are broken down to provide the young seeds with a source of nitrogen and energy giving the Triticeae seedling a great boost during early life.
  Once the starch is converted to sugar it can be readily fermented by Saccharomyces cerevisiae. However, first the sprouting process should be stopped. In order to do this, the partially sprouted grains are placed in a roasting oven and roasted until the sprouts are sterilized and dried. This process of sprouting and drying is called malting. Then the roasted sprouts are ground, rehydrated and fermented. This produces a crude beer.
caption: Beer
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