Malted wheat and unmalted wheat are two different types of wheat that are used in brewing. The main difference between the two lies in their ability to self-convert starches into sugars during the mashing process.
Malted wheat is wheat that has been germinated and then dried in a process called malting. During germination, the wheat produces enzymes called diastatic enzymes, which are responsible for converting starches into sugars. These diastatic enzymes remain active even after the wheat has been dried. This means that when malted wheat is mashed with hot water, the diastatic enzymes are released and can break down the starches in the wheat into fermentable sugars. These sugars are then available for the yeast to consume during fermentation, resulting in alcohol production.
On the other hand, unmalted wheat has not undergone the malting process. It does not contain the diastatic enzymes necessary for self-conversion of starches into sugars. However, when unmalted wheat is mashed together with a base malt, such as barley malt, the enzymes from the base malt can break down the starches in the unmalted wheat into sugars. This is known as enzymatic conversion, where the enzymes from the base malt assist in converting the starches in the unmalted wheat.
Flaked wheat, another form of unmalted wheat, has been processed by steaming and rolling the wheat, but it has not been malted. Like unmalted wheat, flaked wheat does not have diastatic enzymes and requires the assistance of enzymes from a base malt during mashing to convert its starches into sugars.
In terms of flavor, malted wheat can contribute a slightly sweet and bready character to the beer, along with some added body and head retention. Unmalted wheat, on the other hand, tends to contribute a lighter, crisper flavor to the beer. Flaked wheat can also add some smoothness and body to the beer.
When deciding whether to use malted or unmalted wheat in a recipe, brewers consider the desired flavor profile, the specific brewing process, and the desired characteristics of the final beer. Malted wheat is often preferred when a stronger wheat flavor is desired, while unmalted wheat or flaked wheat can be used to add more subtle wheat characteristics.
The main difference between malted and unmalted wheat lies in their ability to self-convert starches into sugars during mashing. Malted wheat contains diastatic enzymes that can break down its own starches, while unmalted wheat requires the assistance of enzymes from a base malt. Flaked wheat is a form of unmalted wheat that has been processed to improve its texture but still requires enzymatic conversion. The choice between malted and unmalted wheat depends on the desired flavor profile and brewing process.