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Optimisation of a Mashing Program for 100% Malted Buckwheat
Abstract
J. Inst. Brew. 112(1), 57–65, 2006 The objective of this study was to develop a temperature pro-grammed mashing profile for 100% buckwheat malt. Both stan-dard brewing methods and a rheological tool (Rapid Visco Ana-lyser) were used to characterise worts and mashes. An optimal grist : liquor ratio of 1: 4 was observed. At this ratio, buckwheat malt showed a gelatinisation temperature of 67°C and barley malt 62°C. A one hour stand at 65°C exhibited higher FAN levels, fermentable extracts and lower viscosity values than stands at 67°C or 69°C, and was therefore used in further mash-ing trials. An extra mashing step of 30 min, at any of the tested temperatures, increased extract values a minimum of 4%, de-creased viscosities a minimum of 0.20 mPas, and increased fermentable extracts 12%. Best results were obtained when a mashing-in temperature was used in the range of 35°C to 45°C. These mashing-in temperatures were used to design an optimal mashing procedure: 15 min at 35°C; 15 min at 45°C; 40 min at 65°C; 30 min at 72°C; 10 min at 78°C. This program showed higher extract values and fermentable extract values (72.7% and 49.9%) than obtained by congress mashing (65.3% and 40.0%), thus successfully optimising the mashing program.
... The method of brewing using unmalted and malted buckwheat has been the subject of several studies: Wijngaard et al. (2005 have published results of their own research on the optimization of the process of malting buckwheat and brewing from unmalted and malted buckwheat [20][21][22]. Phiarais et al. (2010) obtained a beer from 100% buckwheat malt with characteristics such as wheat beer in terms of pH, nitrogen content, degree of fermentation, and alcohol content [23]. Duliński et al. (2019Duliński et al. ( , 2020Duliński et al. ( , 2021 studied the use of different enzymes in the technology of buckwheat beer production [24][25][26]. ...
... (Figure 1) [33]. The modified Congress method, shown in Figure 2, has been used with buckwheat malt and buckwheat as an unmalted ingredient [22]. from 100% barley malt (CS). ...
... ( Figure 1) [33]. The modified Congress method, shown in Figure 2, has been used with buckwheat malt and buckwheat as an unmalted ingredient [22]. from 100% barley malt (CS). ...
With the goal of introducing specialty beers with full flavor and effective processing, craft and functional beer have revived old assortments and established new assortments in countries throughout the world. These unique selections are produced utilizing various ingredient combinations or changes to the brewing process. Given the rise in celiac disease sufferers in recent years, research investigations on the use of buckwheat in brewing, particularly gluten-free beer, have intensified. In this study, malted and unmalted buckwheat were proposed for use in brewing, and the results were contrasted with those of beer made entirely of malted barley. Commercial enzymes were added to the technical mashing process in order to optimize it and increase output yield. It was simple to incorporate buckwheat in the technological process to produce a final product that, in many respects, resembled conventional beer, making buckwheat suitable for regular beer drinkers. In terms of original extract, apparent extract, alcohol content, and energy value, the beer obtained from 100% barley malt differs from the final beer, but only minor variations were found in color, pH, and bitterness value. Ethyl alcohol, a particularly significant distinguishing characteristic, was impacted by the use of buckwheat malt and unmalted buckwheat. The beer made from buckwheat was acceptable from a sensory perspective in terms of flavor, aroma, texture, bitterness, etc. The results demonstrate that the researched raw materials can be successfully used in the production of beer, both in malted and unmalted forms. For the latter option, it is recommended to use enzyme preparations to speed up the mashing and filtration of the wort.
... Recent studies have shown that buckwheat has the potential to be used as a raw material in the production of gluten-free beer [13,14]. However, all of these studies have found a significantly lower enzymatic activity in buckwheat malt than barley malt [14][15][16]. Due to the low levels of α-and β-amylase, mashing using 100% buckwheat malt without the addition of commercial enzymes can lead to undesirable properties such as low extract yields, high wort viscosities, and decreased rates of fermentation [14][15][16]. Meanwhile, few studies have attempted to analyze the effect of buckwheat malt based on the rutin content and antioxidant activity of beer [17]. ...
... However, all of these studies have found a significantly lower enzymatic activity in buckwheat malt than barley malt [14][15][16]. Due to the low levels of α-and β-amylase, mashing using 100% buckwheat malt without the addition of commercial enzymes can lead to undesirable properties such as low extract yields, high wort viscosities, and decreased rates of fermentation [14][15][16]. Meanwhile, few studies have attempted to analyze the effect of buckwheat malt based on the rutin content and antioxidant activity of beer [17]. ...
... Although the viscosity values of the buckwheat worts differed slightly, they were all within the range (1-2 mPa s) that is not believed to cause brewing problems when using the buckwheat as an adjunct [14]. By contrast, there was no significant change in the pH value of the four buckwheat worts as compared to the 100% malted barley wort as has been previously found [15,16]. ...
Brewing with buckwheat as an ingredient has been proven to be successful in several previous studies. However, few studies have focused on the effects of buckwheat on the rutin content and antioxidant activity of beer. In order to develop a lager beer with high rutin content and desirable sensory characteristics, tartary buckwheat malt was used as a brewing adjunct. The results showed that the rutin-degrading enzyme was the key factor affecting the rutin content in the wort and beer. Compared to beer made using the common mashing method, the rutin content in the buckwheat beers produced using an improved mashing method was approximately 60 times higher. The total flavonoid contents in buckwheat beers also depended strongly on the mashing methods, ranging from 530.75 to 1704.68 mg QE/l. The rutin-rich beers also showed better oxidative stability during forced-aging. Meanwhile, the buckwheat beers were found to be acceptable in terms of the main quality attributes, flavor, and taste.
... In barley, gelatinization of its large granules (10-20 µm diameter) begins at approximately 56 • C, allowing for its enzymes to degrade the starch at common mashing temperatures of 62-65 • C [25]. In the GF malts, the reported GTs are much higher than barley, approaching or exceeding 70 • C [3,4,31,32]. Table 2 provides the range of gelatinization temperatures typical for barley malts and the selected gluten-free malts observed in other studies. These higher GTs and the thermostability results shown in Figure 2 show an apparent incongruity. ...
... This is not an issue in barley, where the temperature regions of enzyme activity and gelatinization overlap; however, in GF malts, they do not. Buckwheat 67-74 [32] The mashing treatments were then designed to investigate whether both the low enzyme activity and higher GT hurdles could be overcome. The infusion mash (IM) and pH-adjusted infusion mash (pH-IM) treatments served to model the fermentable outputs of GF malts using common barley mashing procedures with and without pH adjustment. ...
The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward, due in part to malted barley’s high enzyme activity, enzyme thermostabilities, and gelatinization properties. However, barley beers also contain gluten and individuals with celiac disease or other gluten intolerances should avoid consuming these beers. Producing gluten-free beer from gluten-free malts is difficult, generally because gluten-free malts have lower enzyme activities. Strategies to produce gluten-free beers commonly rely on exogenous enzymes to perform the hydrolysis. In this study, it was determined that the pH optima of the enzymes from gluten-free malts correspond to regions already typically targeted for barley mashes, but that a lower mashing temperature was required as the enzymes exhibited low thermostability at common mashing temperatures. The ExGM decoction mashing procedure was developed to retain enzyme activity, but ensure starch gelatinization, and demonstrates a modified brewing procedure using gluten-free malts, or a combination of malts with sub-optimal enzyme profiles, that produces high fermentable sugar concentrations. This study demonstrates that gluten-free malts can produce high fermentable sugar concentrations without requiring enzyme supplementation.
... 2003, Størsrud in sod. 2003, Wijngaard & Arendt 2006a, Krahl in sod. 2008. ...
... Buckwheat milling products are able to replace wheat flour in products suitable for people with celiac disease (Skerritt 1986). In such products, there should be no traces of gluten proteins (Wieslander & Norbäck 2001a, Schober et al. 2003, Størsrud et al. 2003, Wijngaard & Arendt 2006a, Krahl et al. 2008. Škrabanja et al. (2001) reported that slow digestibiloity of proteins, due to the presence of polyphenols, prolong satiety in comparison to meals based on wheat. ...
... According to the international literature it was established that buckwheat, millet and sorghum deserve places in the line of gluten-free raw materials suitable for brewing not only due to their benefi cial nutrient content, nutritive value and good maltability, but because they have pleasant fl avour and minimal prolamin content (PELEMBE et al., 2002;OKUNGBOWA et. al., 2002;WIJNGAARD & ARENDT, 2006). Currently there is no licensed, inland product on the market. ...
... Due to the presence of soluble and insoluble fi bres, antioxidants as well as the absence of glutenin-like proteins (BIACS & AUBRECHT, 1999) buckwheat is considered a grain which can be used for preventative nutrition. Soluble and insoluble dietary fi bres have a positive effect on constipation and obesity whereas antioxidants may play an important role in lipid antioxidation and cancer prevention (PHIARAIS et al., 2006;WIJNGAARD & ARENDT, 2006). ...
In the course of our work we aimed to develop a product from gluten-free raw materials (millet, sorghum and buckwheat) that is similar to beer made of barley malt but is consumable by coeliacs. Our measurements were started by qualification of cereal/pseudo-cereal grains. Next malts were made of them with different steeping, germination and kilning parameters, and their most important quality characteristics were determined. Qualification of grains were done by grading, determination of thousand-kernel and hectolitre weight, and protein content, while malts were examined with congress mashing, Hartong mashing and lauter test, as well. Gelatinization point of the starch found in grains and malts were determined by Brabender amyloviscograph which helped to set the temperature of beta-amylase rest in future mashings. The gelatinization points were higher in our samples, than in the barley's starch. Optimization of mashing was continued with malts that fulfilled requirements needed for brewing. Mashing programs were written for each raw material with the help of our laboratory mashing equipment, and resulting worts were analysed (for extract content), then carbohydrate content was measured by HPLC, alpha-amylase activity by Phadebas test, and free alpha-amino nitrogen (FAN) content by the ninhydrin method. Those worts were selected for further fermentation tests that had the highest extract and FAN content, best filtration time and appropriate sensory characteristics. Optimal malting temperatures and time periods, aeration and water uptake were determined, and then the duration and temperature of protein and enzyme rests of mashing were set. The malting process that proved to be the most suitable for brewing requirements (high extract content, good lautering characteristics, high FAN content) has the following parameters: steeping with 25 degrees C water for 18 h with aeration in every 5 h; germination at 15 degrees C for 84 h; kilning at 50 degrees C for 48 h.
... Furthermore, recent studies have shown that buckwheat and millet are becoming increasingly popular as a brewing ingredient (TAYLOR et al., 2006), because they have the potential to be used as a raw material for the production of gluten-free beer. In previous studies the malting procedure (PELEMBE et al., 2004;WIJNGAARD et al., 2005;ZARNKOW et al., 2007;HÜBNER & ARENDT, 2010) and the mashing procedure (ENEJEet al., 2001;WIJNGAARD & ARENDT, 2006) along with the addition of commercial enzymes to mash has been optimized. The study of the process of fermentation, sensory and analytical characterizations were carried out by other authors (PHIARAIS et al., 2010). ...
... In case of buckwheat wort, separation time exceeded one hour, which does not meet the requirements; mash made of millet was lautered in 40 min (that parameter of Pilsner malt is 20-25 min (Analytica EBC)). Problems arisen during wort separation most probably were caused by the high number of cross-linkage among β-glucans and arabinoxylans that occur in high concentration in buckwheat (WIJNGAARD & ARENDT, 2006). It was not possible to produce a negative iodine test to detect the end of mashing due to the large number of residual carbohydrate with high degree of polymerization. ...
Currently gluten-free beer is not produced in Hungary for coeliacs. The goal of our research was to develop brewery products made of domestically grown millet (Alfoldi 1) and buckwheat (Oberon) that are similar to traditional beer of barley malt regarding taste, aroma, consistency, colour, foam stability and alcohol content. On a micromalting equipment malts were made of buckwheat and millet. Beer was produced on pilot plant scale (50 l) with decoction process (mashing program with rests at 50 degrees C, 65 degrees C and 72 degrees C) and was supplemented with a highly heat-stable bacterial alpha-amylase, a fungal alpha-amylase and beta-glucanase. Malts were evaluated by congress mashing (extract content, extract difference, pH, and colour); wort and final beer analyses were performed as well (pH, extract, iodine test, FAN, colour, bitterness, alcohol and extract content). Finally, sensory characterization was carried out. Difficulties with lautering were encountered during the brewing process with buckwheat. The analytical results indicated that the buckwheat and millet beer had different values compared with a typical barley beer with regard to pH, FAN, fermentability, and total alcohol. The extracts of the buckwheat and millet wort were lower, resulting in a final attenuation of 61.5% and 73.2%. In laboratory experiments optimal temperature of beta-amylase found in domestically grown buckwheat (64 degrees C) and millet (62 degrees C) was determined by detecting maltose production with HPLC. Data was used to set the rest temperature of the enzyme during mashing. Inhibiting effect of certain substances on proteolytic enzymes was investigated by measuring the extract, FAN, and soluble nitrogen contents. Inhibition was detected in case of both raw materials, although to a different extent. Inhibition is influenced by tannins and polyphenols found in the grain (Chethan et al., 2008).
... By changing the temperatures and times of mashing, the quality of resulting worts can be adapted. Wijngaard and Arendt (2006b) developed a temperature programmed mashing profile for 100% buckwheat malt, optimizing temperature and time to obtain a final product with lower viscosity of worts, higher amylase activity, and higher extract and fermentable extract values. ...
... The buckwheat bioactive compounds of a high interest for food industry.All values given in the table are adapted fromBonafaccia, Marocchini, & Kreft, 2003;Fabjan, Rode, Kosir, Zhang, & Kreft, 2003;Gabrovska et al., 2002;Yao et al., 2008;Kim, Kim, & Park, 2004;Normen et al., 2002;Steadman, Burgoon, & Lewis, 2001; Wijngaard & Arendt, 2006a, 2006bZhang et al., 2012; Zieli nska & Zieli nski, 2009. ...
... The enzymes contributing to sugar formation by starch hydrolysis at 62°C to 64°C include α-amylase, β-amylase and limit dextrinase (Evans et al, 2005;Evans and Fox, 2017). The impact of temperature and time on starch degradation has previously been investigated (Jones and Marinac, 2002;Montanari et al, 2005;Wijngaard and Arendt, 2006;Durand et al, 2009). A direct comparison of batch and continuous processes is difficult but, as an approximation, the mean residence time and batch rest time can be compared. ...
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
... Set of amino acids in buckwheat is the most complete among other groats, and in respect of the lipid content it loses only to oat and millet groats. A small amount of prolamines and lack of α-gliadin make buckwheat grains a suitable source for gluten-free food products [10,11]. In addition, buckwheat grain is characterized by high content of unsaturated fatty acids, vitamin E, niacin (vitamin PP), riboflavin (vitamin B2), folic acid, vitamin B6 and thiamine [12][13][14]. ...
Relevance. Common buckwheat is one of the most important cereal and melliferous crops being in demand both in Russia and overseas. Despite the fact that buckwheat has lower sus- ceptibility to infectious diseases in comparisons with other grain and cereal crops, research on its pathogens is a topical issue considering a high disease rate for this crop in Primorsky krai. Materials and methods. The study on pathogenic composition was conducted in selective crop rotations of FSBSI “FSC of Agricultural Biotechnology of the Far East named after A.K. Chaiki” at the territory of Ussuriysky district in Primorsky krai. Indeterminate (Izumrud, Pri 7, Bashkirskaya krasnostebel’naya) and determinate (Dikul) buckwheat varieties were used for the study. Fungi were isolated from rhizoplane using water washing technique, from soil and rhizosphere via the dilution method, from leaves and root systems by accumulation in a moist chamber with subsequent transfer of culture onto selective medium. Fungal isolates were cul- tivated on toxigenic medium (Myro) to determine their phytotoxicity. Phytopathogenic activity of living cultures was evaluated on potato sucrose agar according to the modified method of Chelkowski and Manka . All experiments were conducted in accordance with established methods.Results. Culture filtrates of F. avenaceum and F. graminearum isolates, obtained from different anatomical parts of common buckwheat, were characterized by low toxicity, and culture filtrates of F. oxysporum isolate were highly toxic. Phytotoxicity of pathogens manifested itself not only in decrease in laboratory germination ability of buckwheat seeds, but also in inhibition of buckwheat sprout development. It proved that metabolites exerted a prolonged effect on sensitive plants. F.avenaceum, F. oxysporum and F. graminearum have pronounced phy- topathogenic and aggressive properties in relation to buckwheat and test-plants in the laboratory conditions. The sum total of their studied phytotoxic properties is convincing enough to consider them potentially hazardous to buckwheat for wilt disease development.
... Due to structural and compositional differences between barley and buckwheat grains, malting conditions need to be adapted accordingly. The studies undertaken by specialists focused on optimizing the parameters specific to each stage of the malting process [26,[107][108][109][110]. Table 2 summarizes the results of these studies published in the literature. ...
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
... In this study, the main component of the mash samples analysed with NIR spectroscopy was water. Usually, the malt-liquor ratio during mashing is 1 : 4 or 1 : 3 [58,[85][86][87][88]. In this study, a ratio of 1 : 4 was used, whereby the influence of water on the NIR spectra was expected to be greater than of a mash with a malt-liquor ration of 1 : 3 due to the higher amount of water. ...
Free amino nitrogen (FAN) concentrations in beer mash can be determined with machine learning algorithms from near-infrared (NIR) spectra. NIR spectroscopy is an alternative to a classical chemical analysis and allows for the application of inline process quality control. This study investigates the capabilities of different machine learning techniques such as Ordinary Least Squares (OLS) regression, Decision Tree Regressor (DTR), Bayesian Ridge Regression (BRR), Ridge Regression (RR), K-nearest neighbours (KNN)
regression as well as Support Vector Regression (SVR) to predict the FAN content in beer mash from NIR spectra. Various pre-processing strategies such as principal component analysis (PCA) and data standardization were used to process NIR data that were used to train the machine learning algorithms. Algorithm training was conducted with NIR data obtained from 16 beer mashes with varying FAN concentrations. The trained models were then validated with 4 beer mashes that were not used for model training. Machine learning algorithms based on linear regression showed the highest prediction accuracy on
unpre-processed data. BRR reached a root mean square error of calibration (RMSEC) of 2.58 mg/L (R2 = 0.96) and a prediction accuracy (RMSEP) of 2.81 mg/L (R2 = 0.96). The FAN concentration range of the investigated samples was between approx. 180 and 220 mg/L. Machine learning based NIR spectra analysis is an alternative to classical chemical FAN level determination methods and can also be used as inline sensor system.
... Meanwhile, the demands of consumers for gluten-free products, such as gluten-free beer, have increased dramatically [5]. Recent studies show that buckwheat is becoming more and more popular as a brewing ingredient [6][7][8]. ...
With aims to better optimize and improve the industrial buckwheat maling process, metabolite analysis was carried out by gas chromatography–mass spectrometry (GC/MS) and high pressure liquid chromatography (HPLC) to investigate the time-dependent metabolic changes during buckwheat malting. Sixty-four metabolites, which covered a broad spectrum of polar (e.g. amino acids, sugars, acids and phenolic compounds) and non-polar (e.g. fatty acid methyl esters, free fatty acids, sterols) buckwheat constituents with low molecular weights, were identified and quantified. Results show that content of polar metabolites, such as sugars and amino acids, increased during malting. Meanwhile, levels of most of non-pollar metabolites, including fatty acid methyl esters, free fatty acids and sterols changed very little or kept constant. The statistical assessment of the metabolic data was derived by principal component analysis (PCA). Results demonstrate that the metabolic changes during the buckwheat malting process can be reflected by time-dependent shifts in the PCA loading scores. The analysis of the loadings further showed that polar metabolites, including sugars, amino acids and some of phenolic acid compounds, were the major contributors of the malting time-driven changes during buckwheat malting. The changing rule of these metabolites was explored nutritionally. Free fatty acids were the superior energy supplier during steeping and initial germination phase compared with sugars in the buckwheat malting process. Buckwheat malt is a potential material for the beer brewing industry.
... Therefore, the inclusion of this pseudocereal in alcoholic beverages has been gaining strength in Brazil and internationally; the main objective of these productions is to benefit coeliac consumers, which comprise about 1% of the world population (Van Landschoot, 2011). Actually, it is one of the most cited grains in research for the manufacture of gluten-free malts and beers, since it has shown over the years, great results in terms of productivity, enzymatic ratio and chemical composition for the manufacture of fermented beverages (Buiatti et al., 2018;Wijngaard & Arendt, 2006;Van Landschoot, 2011). ...
Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base extract, equivalent to the standard result. It also showed that glucose content increased 3 times, while the maltose and maltotriose have balances proportional. The use of buckwheat malt raised the protein content in more than 89%, which is not seen from the use of other adjuncts and showed greater colloidal stability during the storage period, a factor associated with a 4-fold reduction of gluten content. Similar aspects regarding foam and turbidity pattern, although subtle differences in aromatic profile and flavors were present. Nevertheless, these factors show that is possible to use buckwheat as an adjunct in a Pilsen beer. The remaining sugars content gave a perspective on the metabolism of yeast during fermentation and the identification of some compounds by HPLC-MS was also able to demonstrate how buckwheat malt affected yeast metabolism due to wort composition.
... Meanwhile, the demands of consumers for gluten-free products, such as gluten-free beer, have increased dramatically [5]. Recent studies show that buckwheat is becoming more and more popular as a brewing ingredient [6][7][8]. ...
... The results obtained were different from those obtained for other malts, e.g. buckwheat malt, where the mean levels were about 65%, as compared to 80% for the control sample (barley malt) (Wijngaard and Arendt, 2006). On the other hand, the use of sorghum resulted in the extractivity ranging from about 64% to 81% for raw grain to as much as about 85% for malted sample (Adetunji et al., 2013). ...
... Initial pH values range from 7.18 to 7.29 following enzymatic sugar conversion, wort dilution and sterilisation. Previously published wort pH values following mashing of barley, oat and wheat malts were reported to range from 5 to 6 (Klose et al., 2011;Pozo-Insfran et al., 2012;Wijngaard and Arendt, 2006). This agrees with pH values of worts produced in this study pre-adjustment which were between 5.4 and 5.9. ...
Achieving a high monosaccharide composition in malt wort is instrumental to achieve successful lactic acid bacteria fermentation of malt based beverages. The conversion of monosaccharides to alternative metabolites such as the sweet polyol, mannitol with heterofermentative strains presents a novel approach for sugar reduction and to compensate for the loss of sweetness. This work outlines the application of an adopted mashing regimen with the addition of exogenous enzymes to produce wort with high fructose content which can be applied to different malted grain types with consistently efficacious monosaccharide production for bacterial fermentation. The so produced worts are then fermented with Leuconostoc citreum TR116 a mannitol hyper-producer. Malted barley, oat and wheat were mashed to stimulate protein degradation and release of free amino acids along with the enzymatic conversion of starch to fermentable sugars. Amyloglucosidase and glucose isomerase treatment converted di- and oligo-saccharides to glucose and provided a moderate fructose concentration in malt worts which was consistent across the three cereals. Fructose was completely depleted during fermentation with Lc. Citreum TR116 and converted to mannitol with high efficiency (>90%) while overall sugar reduction was >25% in all malt worts. Differences in amino acid composition of malt worts did not significantly affect growth of Lc. Citreum TR116 but did affect the formation of the aroma compounds diacetyl and isoamyl alcohol. Organic acid production and acidification of wort was similar across cereal substrates and acetic acid formation was linked to yield of mannitol. The results suggest that differences in amino acid and fructose content of malt worts considerably change metabolite formation during fermentation with Lc. Citreum TR116, a mannitol hyper-producer. This work gives new insight into the development of consumer acceptable malt based beverages which will provide further options for the health conscious and diabetic consumer, an important step in the age of sugar overconsumption.
... Since the cereals (sorghum, millet and rice) and a pseudo-cereal (buckwheat) that is gaining prominence in brewing in recent time because of its gluten-free quality (Wijngaard and Arendt, 2006;NicPhiarais et al. 2010;De Meo et al. 2011; used in this study were not bred to optimise their use for industrial processes, they will provide reasonable controls for comparing the alcohol yield potential of "Aduegbe". These samples were processed in the same manner as "Aduegbe" and their alcohol yield measured. ...
... The use of cereals, pseudo-cereals, or the respective malts, not containing gluten or its precursors, such as sorghum, buckwheat, quinoa, amaranth (de Meo et al., 2011;Wijngaard and Arendt, 2006), maize, and oat (Yeo and Liu, 2014), is common in the production of gluten-free beers, but the respective brewing techniques have not yet been well established, despite some recent encouraging results (Mayer et al., 2016). ...
... 2003, Størsrud in sod. 2003, Wijngaard & Arendt 2006a, Krahl in sod. 2008. ...
... Sorghum gluten-free beer Wijngaard and Arendt (2006) and Zweytick, Sauerzopf, and Berghofer (2005) reported that beers produced using different gluten-free raw materials such as sorghum, maize, millet, amaranth, quinoa, and buckwheat showed characteristic acceptable flavor and different foam stability and color. In order to produce gluten-free beer having comparable technological and sensorial characteristics with improved foam stability, wort fermentability, and a good final taste, the authors suggested the combination of different gluten-free raw materials as well as the use of exogenous enzyme (Zannini et al., 2012). ...
Recent research in the food industry has focused on the production and development of functional foods with health benefit and safe for consumption and one of such development is the production of gluten-free products. Sorghum, a gluten-free cereal, has been used in the production of sorghum gluten-free products (SGFPs) like bread and other baked products, infant foods, noodles, and beer for gluten intolerant people. This article reviews the studies carried out in the past few years in relation to the production of SGFPs and their overall nutritional value and quality. ARTICLE HISTORY
... According to the literature, the best results in terms of yield and volume of beer produced, with the four glutenfree malts, can be obtained when a mashing-in temperature is in the range of 45-50 °C [38][39][40]. The obtained results confirm the expectations: the malts with a higher modification degree (diastatic power, Table 4) produced higher extract yields (Table 6). ...
This work deals with issues related to the colloidal stability of craft beers. It is generally known that haze in beer is directly related to the formation of complexes resulting from the interaction of haze active polyphenols and protein fractions [1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18]. How some variables in the malting process and formulation can contribute to the colloidal stability of the final beer have been considered. Micro malting tests on four glutenfree cereals/pseudocereals (millet, amaranth, buckwheat and quinoa) were carried out in order to identify the optimal conditions for obtaining malts suitable for brewing. Quality of malts was checked analysing diastatic power, beta glucans content and Kolbach Index. The gluten-free malts were under-modified if compared to traditional malts, but potentially suitable as adjuncts (especially buckwheat). Nine beers with different formulations were produced in the laboratory using the malts obtained from the micro malting tests. The evaluation of beer stability was carried out analyzing indices validated by European Brewery Convention (sensitive proteins and cold turbidity) and two unconventional methods (gluten analysis and antioxidant activity). Moreover, three beers (the reference obtained with 100% malted barley, the other two with the buckwheat malts) were subjected to CE analyses (Capillary Electrophoresis) in order to define their protein content. According to the results the use of gluten-free adjuncts, besides relevant process conditions (i.e. alkalinized first steeping water in the malting process), can lead to more stable final products with a gluten content less than 100 mg/L and so potentially suitable by coeliacs according to EU regulation 828/2014.
... Step mashing is a longer process and requires the temperature to be increased in a stepwise manner in the range of 30-728C, depending on the type of beer brewed and the required properties of the resulting wort (Igyor, Ogbonna, & Palmer, 2001;Wijngaard & Arendt, 2006). Potato pulp is a by-product of the starch industry, which is composed of juicy water, cellulose, hemicelluloses, pectin, starch, proteins, free amino acids, and salts (Mayer, 1998;Mayer & Hillebrandt, 1997). ...
This study found that extracts containing ionically bound proteins, isolated from potato pulp and brewers' spent grain, were characterized by high peroxidase activities. The kinetic parameters, namely Km and Vmax values, were typical for plant peroxidases. Seven peroxidase isoenzymes in potato pulp and two isoenzymes in brewers' spent grain were obtained from their respective ionically bound fractions. Peroxidases from both potato pulp and brewers' spent grain displayed high storage stability, over a 90‐day‐long storage period, if stored at −20°C with glycerol added to a concentration of 50% or as unsupplemented extracts at 4°C. Peroxidase activity was present in the covalently bound fraction of potato pulp, whereas it was absent in the respective fraction of brewers' spent grain. Covalently bound peroxidases from potato pulp displayed high activity, but low stability. Peroxidases extracted from brewers' spent grain and potato pulp, followed the ping‐pong mechanism and the sequence mechanism, respectively.
Practical applications
Plant peroxidases are widely applicable in various fields of biotechnology and diagnostics. These enzymes are used for biosensor and glucometer construction and in conjugation with antibodies for the purpose of enzyme immunoassays. Using waste products as a peroxidase source provides a cost‐friendly alternative to commercially available horseradish peroxidase and gives an opportunity to recycle waste from the food industry—processed plant biomass. Here, the properties of peroxidases from food waste products, namely potato pulp and brewers' spent grain are analyzed. The extracts were characterized by high storage stability and high enzymatic activity, which are two key traits necessary for the practical use of enzyme preparations.
... Most gluten-free beers foresees the use of at least a fraction of malts derived from cereals and pseudo-cereals not containing gluten or its precursors, such as sorghum, buckwheat, quinoa, amaranth (Wijngaard & Arendt, 2006;de Meo et al., 2011), maize and oat (Yeo & Liu, 2014). Nevertheless, the respective brewing techniques for cereals different from barley have not yet been well established, despite some recent encouraging results (Mayer et al., 2016). ...
While gluten content in beers can be quite toxic to coeliac patients as well as to the broader group of gluten-intolerant people, using gluten-free raw ingredients leads to severe deprivation of flavor and taste, as well as other existing methods to lower the gluten concentration are still generally not firmly established as well as quite costly. During the development and test of a novel brewing technology based on controlled hydrodynamic cavitation, early evidence arose of gluten reduction in wort and finished beer from 100% barley malt, in correspondence with suitable cavitation regimes during both mashing and fermentation. Experimental tests are reviewed and discussed, while few hypotheses are advanced, pointing to the degradation of proline residues, the most recalcitrant among gluten constituents, leading to gluten concentration reduction in the unfermented wort and/or during fermentation and maturation, the latter due to the enhanced proline assimilation by yeasts. Direction for further research includes at least repetition of experiments and design of new ones, extension of the range of cavitation regimes, and identification of strict operational parameters as functions of brewing recipes.
... Most if not all production of gluten-free beers foresees the use of at least a fraction of malts derived from cereals and pseudo-cereals not containing gluten or its precursors, such as sorghum, buckwheat, quinoa, amaranth (Meo et al., 2011;Wijngaard & Arendt, 2006), maize and oat (Yeo & Liu, 2014). However, the respective brewing techniques for cereals different from barley are not yet well established. ...
We provide evidence that novel brewing technology based on controlled hydrodynamic cavitation greatly reduces gluten concentration in wort and finished beer. We advance the hypothesis that the degradation of proline, the most recalcitrant among gluten constituents, leads to gluten concentration reduction in the unfermented as well as in the fermenting wort and later during maturation. These findings are significant as the new cavitation-assisted technology could provide coeliac patients and gluten-intolerant people with gluten-free beer of high quality, offering an alternative to existing methods to lower the gluten concentration, which are detrimental to flavor and taste.
... Podobne oraz wyższe wartości lepkości brzeczki uzyskiwano w innych badaniach związanych ze słodowaniem gryki [Wijngaard i in. 2005;Wijngaard, Arendt 2006;Wijngaard, Renzetti, Arendt 2007]. ...
... Regarding raw materials, it is possible to use grains like barley and wheat, if CD-active proteins have been removed by genetic modification or conventional breeding [6]. Cereals or pseudocereals, for example corn, rice, millet or buckwheat, which are gluten-free by nature, can also be used, and these products could be called beer surrogates [7][8][9][10]. Alternatively, gluten can be degraded by modifying the brewing process, e.g., by applying proteinprecipitating agents or peptidases, mainly from bacteria or fungi [11,12]. ...
Celiac disease patients adhering to a gluten-free diet are allowed to drink only beer surrogates, which differ from barley-based beers in terms of aroma and taste. An enzyme-active malt extract produced from special barley malt with high gluten-specific peptidase activity was applied in the brewing process to obtain gluten-free beer in line with the German beer regulations. A commercially available, highly active prolyl endopeptidase from Aspergillus niger (AN-PEP) was also used. Results showed that both AN-PEP and the enzyme-active malt extract were able to degrade celiac-active peptides in a beer matrix. AN-PEP was more stable than malt enzymes under conditions of variable temperature and ethanol content. Analysis by a competitive R5 ELISA indicated that the resulting beers were gluten-free. Aroma and taste were significantly better compared to a commercial gluten-free millet beer. Additionally, the gluten-free beers and the gluten-containing reference beer had comparable quality attributes, except for the foam stability of the extract-treated beer. Identification of hordein peptides in the beers by LC-MS2 analysis after chymotryptic digestion partly conflicted with the ELISA results and highlighted the difficulties of gluten quantitation in a beer matrix as well as the need for an independent and reliable method to detect partially hydrolyzed gluten in fermented beverages.
... 2005; Nic Phiarais i in. 2006; Wijngaard, Arendt 2006; Hübner 2010; Nic Phiarais i in. 2010; De Meo 2011] . ...
Streszczenie: Piwo wytwarzane z typowych słodów (jęczmienny, pszeniczny) jest zabronio-ne w diecie osób chorych na celiakię ze względu na zawartość glutenu, który ma toksyczny wpływ na komórki jelita cienkiego. Według szacunków populacja osób, które w swojej die-cie nie mogą stosować produktów zawierających gluten, wynosi od 0,3 do 3%. W ostatnich latach wzrosło zainteresowanie badaniami nad technologią produkcji piwa bezglutenowego z surowców pseudozbożowych – szarłatu, komosy ryżowej i gryki. Technologie opracowa-ne w skali laboratoryjnej i pilotażowej wymagają dalszych badań, gdyż już na tym etapie zdiagnozowano wiele potencjalnych problemów technologicznych. Optymalizacja warunków prowadzenia procesów słodowania i zacierania może przyczynić się do powstania piwa bez-glutenowego o atrakcyjnych parametrach produkcyjnych i sensorycznych.
... Due to the presence of soluble and insoluble fibers and antioxidants, as well as the absence of glutenin-like proteins, buckwheat is considered a grain which can be used for preventative nutrition (28). Widely grown in Asia and Eastern Europe, common buckwheat is traditionally used as flour for pasta, blended bread, and other types of products (15), and recent studies have shown that buckwheat is becoming increasingly popular as a brewing ingredient (28,29,38,39), especially since it has been shown to have the potential to be used as a raw material for the production of gluten-free beer (18,24,25,39,41). ...
Steeping in dilute sodium hydroxide (NaOH) was investigated with the primary aim of reducing molds and preventing toxicity of buckwheat malt. Samples of common buckwheat (Fagopyrum esculentum) obtained from Montenegrin farmers in the mountain area of northern Montenegro were steeped in 0.1, 0.2, and 0.3% NaOH. The effects of these solutions on mold contamination, ochratoxin A (OTA), out-of-steep moisture content (SMC), rootlet length, total nitrogen, total soluble nitrogen (TSN), free amino nitrogen (FAN), diastatic power (DP), and color of buckwheat malt were evaluated. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the levels of molds from 105 to 103 CFU/g and steeping in 0.2% NaOH destroyed some of the mold genera. Steeping in 0.1, 0.2, and 0.3% NaOH reduced the level of OTA, especially in 0.2% NaOH, where the level of OTA after the malting process was below food safety regulations (5 μg/kg), and in 0.3% NaOH, where the level was below the limit of detection (0.1 μg/kg). Steeping in 0.1, 0.2, and 0.3% NaOH significantly (P < 0.05) increased levels of SMC, TSN, FAN, DP, wort color, and pH. However, it significantly reduced (P < 0.05) the level of extract and length of rootlets. The level of OTA contamination in stored buckwheat malt, which contained Penicillium genera, significantly increased (P < 0.05) over a period of 60 and 90 days. Steeping in 0.2% NaOH is proposed as a method for the reduction of mold and OTA contamination during buckwheat malting as well as prevention from further OTA production during storage.
... W przeciwieństwie do typowego słodu jęczmiennego zastosowanie gryki o ziarniaku pozbawionym łuski ułatwia filtrację i zapewnia mniejsze straty skrobi w trakcie słodowania. Badania dotyczące wpływu czasu namaczania i temperatury na jakość słodu gryczanego wykazały, że optymalna wilgotność na końcu namaczania wynosi 35-40%, a zalecany czas namaczania waha się od 7 do 13 godzin w temperaturze 10ºC [66][67][68]. Optymalna aktywność słodu gryczanego może być uzyskana wówczas, gdy gryka jest kiełkowana przez 96 godzin w 15ºC [66; 68]. W tym czasie ziarno ulega wystarczającej modyfikacji, a składniki odżywcze nie są wyczerpane. ...
Malt is germinated to a certain level and then kilned grain, which contains starch, proteins, lipids, dextrin, sugars and amylolytic, proteolityc and cytolytic enzymes. Because malting of most cereals increases their nutrition value, so malts are often used as a base for producing easy digestible food with high nutrition value, they deliver organoleptic properties to bakery products and also are fundamental source for beer production. The work is a review of beer malts like oat malts, malts from tropical cereals and malts made from pseudocereals
... 2005; Nic Phiarais i in. 2006; Wijngaard, Arendt 2006; Hübner 2010; Nic Phiarais i in. 2010; De Meo 2011] . ...
Streszczenie: Piwo wytwarzane z typowych słodów (jęczmienny, pszeniczny) jest zabronione
w diecie osób chorych na celiakię ze względu na zawartość glutenu, który ma toksyczny
wpływ na komórki jelita cienkiego. Według szacunków populacja osób, które w swojej diecie
nie mogą stosować produktów zawierających gluten, wynosi od 0,3 do 3%. W ostatnich
latach wzrosło zainteresowanie badaniami nad technologią produkcji piwa bezglutenowego
z surowców pseudozbożowych – szarłatu, komosy ryżowej i gryki. Technologie opracowane
w skali laboratoryjnej i pilotażowej wymagają dalszych badań, gdyż już na tym etapie
zdiagnozowano wiele potencjalnych problemów technologicznych. Optymalizacja warunków
prowadzenia procesów słodowania i zacierania może przyczynić się do powstania piwa bezglutenowego
o atrakcyjnych parametrach produkcyjnych i sensorycznych.
The production of fermentable sugars (FS) in gluten-free (GF) brewing is hindered by the high starch gelatinization temperatures of GF malts and lower diastatic power compared to barley malt. Our previous work has demonstrated that starch gelatinization was the primary hurdle, and when decoupled from a single mash phase, high concentrations of FS could be produced. However, more research was required to improve the applicability of GF brewing. In this study, millet was used as a model GF malt demonstrating that despite the low α-amylase and β-amylase activities compared to barley malt ∼ 90 % of the FS (∼110 g/L) could be produced within 40 min. Limitations to enzyme extraction and separation due to coarse milling and lautering initially limited FS by ∼ 30 g/L, requiring additional processing or exogenous enzyme supplements that improved fermentable sugar generation by ∼ 20 g/L. Overall, millet is a promising brewing ingredient, provided appropriate mashing procedures are implemented.
Malting is a steeping, germination, and kilning technique used to produce barley malt, which is used in brewing technology. However, basic aspects of malting can be applied to a wide range of plant seeds. The goal of this study was to determine whether malting under appropriate physiological conditions could be applied to legume seeds (lentils and beans) and to determine the properties of acquired malts. The study found that, despite their poor mashing quality, legume seed malts have increased friability, higher protein content, lower starch content, and lower phytic acid concentration.
Malted sorghum is used extensively as source of hydrolytic enzymes in brewing gluten-free beers. Malted barley is often used in combination with un-malted maize adjunct (flakes, grits, flours) to brew non-gluten-free beers. Sorghum and maize are similar in many ways. The potential of using malted maize in brewing gluten-free beers was studied. Sorghum and maize of similar total nitrogen content were malted under comparable conditions. Sorghum and maize grains followed some similar patterns in developing hydrolytic enzymes, measured as diastatic power (DP), when malted. Development of diastatic enzymes in both cereals increased with germination period. When mashed, the hot water extract (HWE) for malted sorghum was similar to malted maize when both had five days of germination. For malted sorghum, the HWE value was already reached after two days of germination. The total soluble nitrogen (TSN) for malted sorghum was, for the five germination times studied, half of the TSN values or less than those found for malted maize. Total soluble nitrogen, indicative of the proteolysis achieved during the malting of cereals, showed good proteolysis for the malted maize. The results suggest that like malted sorghum, malted maize could play a similar role in brewing gluten-free beers.
Beer is the most widely consumed alcoholic drink in the world, but it is not suitable for patients who suffer from celiac disease (CD) because its main ingresdients, barley or wheat, contain gluten. Approximately 1% of the world’s population is affected by CD, and the development of gluten-free beer is imperative. Gluten-free beers produced using alternative materials, such as rice, sorghum, maize, millet, oats, and pseudocereals (e.g., buckwheat, quinoa and Amaranth), are studied in this review that examines the effects of specific substitutions on the different characteristics of the final beer to ensure the appropriateness of their use. The use of alternatives to malt may affect the quality of gluten-free beer and result in some negative consequences. Accordingly, the influential factors are discussed in terms of the total substitution of malt with other grains in the production of beer. Research results have provided some new alternative solutions for the production of gluten-free beer, such as the use of malted grains to improve hydrolytic enzyme activity, the application of nonconventional mashing procedures involving the decoction method and extrusion cooking techniques to increase the extract yield, the use of exogenous enzymes and nitrogen supplements to improve the sugar and amino acid spectra necessary for yeast fermentation, and the application of combinations of alternative grains to improve the flavor, body and foam stability of gluten-free beers.
This article consists of a study of the literature and an assessment of available data on the production of gluten-free beer and its constituents. The article shows how the FAO/WHO Codex Alimentarius Commission for Nutrition and Foods for Special Dietary Uses defines celiac disease, gluten-free products, and gluten-free beer. It describes diet-dependent diseases, which require a gluten-free diet, and groups of potential consumers of gluten-free beer. This article describes the use of oats as a raw material for the production of brewing malt and its usefulness in the production of beer. It specifies how the technological process of standard beer production needs to be modified so that the product meets the requirements of patients with celiac disease. The article also provides an overview of literature data on the production of gluten-free beer from pseudocereal malts, such as sorghum malt, buckwheat malt, amaranth malt, and quinoa malt.
Ecole Doctorale VENAM. Thèse soutenue publiquement le 5 juillet 2011 Diplôme : Dr. d'Université
Celiac disease (CD) is an immune-mediated gluten-sensitive enteropathy. Currently, it affects around 1% of world population, but it is constantly growing. Celiac patients have to follow a strict gluten-free (GF) diet. Beer is one of the most consumed beverages worldwide, but it is not safe for people with CD. It has a gluten content usually above the safe threshold (20 ppm), determined by the official method for hydrolyzed foods (R5-competitive-ELISA). The demand on the market for GF beers is increasingly growing. This review aims to provide a comprehensive overview of different strategies to produce GF beer, highlighting strengths and weaknesses of each approach and taking into account technological and sensory issues. GF cereals or pseudocereals have poor brewing attitudes (if used as main raw material) and give the beer unusual flavour. Instead, enzymatic treatments allow traditional brewing process followed by gluten content reduction. A survey on 185 GF-producing breweries (both industrial and craft) from all over the world have been considered to assess which approach is most used. Beers brewed with GF cereals and pseudocereals (used in well-balanced proportions) are more common than gluten-removed (GR) beers, obtained by enzymatic treatment.
Effects of germination time (3, 5 and 7 days) and kilning temperature (40, 50 and 60 C) on the malting characteristics, biochemical properties and structural properties of HomChaiya rice were examined. Malting potential in terms of germination rate and germination capacity increased as the germination period of rice was prolonged. Diastatic potential, hot water extract and malting loss of rice gradually increased with germination time and with kilning temperature; in contrast, malting yield and viscosity of the samples decreased. Germination time significantly increased the a-amylase activity, but b-amylase activities increased when kilned at different temperatures. Total starch decreased and reducing sugar increased in rice with prolonged germination, and furthermore, the kilning temperature significantly influenced these changes. Higher kilning temperature and prolonged germination period increased the protease activity in rice, and consequently, soluble protein and free amino acids also increased. Among the twelve identified amino acids in the HomChaiya rice, aspartic acid, glutamic acid, asparagine, serine, arginine, isoleucine, tyrosine, and phenylalanine increased with germination time and kilning temperature. FTIR results showed that increased germination time and kilning temperature unfolded the carbohydrates, which is consistent with the enzymatic (a-and b-amylase) activities. XRD results also found higher peak intensities for rice when germinated longer and kilned at a higher temperature. The crystallinity of malted rice decreased with germination time. Ultrastructural changes showed that starch granules are more vulnerable to enzymatic attack upon extended germination time and at higher kilning temperatures.
Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value.
Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method.
Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions.
Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.
Adjuncts like rice, wheat and sorghum are used by beer manufacturers worldwide to reduce the cost of production by replacing malt as a starch source. Rice is the most widely used adjunct in Asian countries. Understanding the enzyme kinetics in mashing process is vitally important to maximize sugar yield at a minimum cost. In this research, a semi-empirical model was developed for the mashing process, based on enzyme kinetic equations and experimental results; and this model was used to optimize the operating conditions when enzymes are not added externally. As predicted by the model, when 30% (w/w) of rice was used as an adjunct the maximum sugar yield can be obtained at 56° C and 6.5 pH, and the optimum temperature for mashing process increases with acidity. Since the acidity of solution increases during the mashing process due to the formation of organic acids, use of an increasing temperature profile is recommended to get the maximum output from the mashing process.
The phenethylamine alkaloid hordenine, present in germinated barley, was identified recently as a functionally selective dopamine D2 receptor agonist contributing potentially to the rewarding effects of drinking beer. Here, it was shown that the hordenine precursor N-methyltyramine binds with a similar affinity to the dopamine D2 receptor as hordenine (Ki 31.3 µM) showing also selectivity towards the G protein-mediated pathway over the β-arrestin pathway. Using a newly developed UHPLC–ESI–MS/MS method to monitor beer production, we demonstrated that hordenine and N-methyltyramine were released continuously from barley malt during mashing and were stable during fermentation and conditioning. The amounts released from different base malt types were in a similar range but tended to be higher from caramel malts. Hordenine and N-methyltyramine concentrations in 24 types of beer varied between 1.05–6.32 and 0.59–4.61 mg/L, respectively. Thus, the human uptake of the alkaloids during beer consumption is in the low milligram range.
This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content and sugar profile. It was concluded that malting teff at 24°C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were: 80.4% extract, 80.9 % fermentability, 1.53 mPa·s viscosity, 7.4 EBC-U colour, 129 mg/L FAN and 72.1 g/L of total fermentable sugars. Statistical analysis showed that pasting characteristics of teff malt were negatively-correlated with some malt quality attributes, such as extract and fermentability. Witkop teff appeared to be a promising raw material for malting and brewing. However, the small grain size may lead to difficulties in handling malting process and a bespoke brewhouse plant should be developed for the production at industrial scale.
Pseudocereals offer large nutritional advantages and are confirmed to be gluten free. Thus, they offer an excellent potential to enhance the quality of existing gluten-free products, which, up to now, have been based mainly on rice and maize flour. In general, research on food processing utilizing the three pseudocereal varieties has increased immensely in recent years. Data prove the suitability of all three pseudocereals for the production of gluten-free breads, but it has to be kept in mind that specific recipe parameters and processing adaptations have to be applied in order to achieve high-quality end products. In contrast, gluten-free pasta still remains underresearched in general and for using pseudocereals many tasks need to be studied, in order to improve gluten-free pasta properties, in particular its elastic texture. Greater utilization of pseudocereals requires continued and engaged efforts of food technologists and industry, in order to enable the development and production of sensory-appealing, value-added (gluten-free) products.
Common buckwheat (Fagopyrum esculentum Moench) is a pseudo-cereal cultivated since at least 1000 BC in China and introduced to North America by the colonists. The plant has very strong adaptability to adverse environments and a very short growing span. Buckwheat contains high levels of polyunsaturated essential fatty acids, high levels of minerals and vitamins, dietary fibre, resistant starch, antioxidant compounds and protein of high nutritional value. By mixing buckwheat with cereal grains that are low in lysine, a balanced amino acid profile can be achieved. On the other hand, a low protein digestibility has been recorded, possibly due to the presence of tannins, phytic acid and protease inhibitors. The grain is generally used as animal or poultry feed and as human food, with the dehulled groats being cooked as porridge and the flour used in the preparation of biscuits, pancakes, noodles and breakfast cereals. Malting is one of the most promising food processing operations for the enhancement of protein and starch digestibility. However, results so far indicate that the application of 100%buckwheat malt in brewing is not feasible. Nevertheless, through selective plant breeding and process optimization, this pseudo-cereal in brewing will be a valuable gluten-free alternative to barley malt.
Demand for gluten-free foods has been increasing and although gluten-free beers are available, the range of styles is limited. In this study beer made from barley malt was treated with either silica gel or tannic acid and compared to unstabilised beer.
Hordein levels in the beers were analysed using Western blot and competitive ELISA. Beer quality parameters such as foam, colour and various flavours were also determined. There was no significant impact on beer quality when using silica gel to stabilise the beer and hordein levels were significantly reduced, the highest dose reducing the beer below 4 ppm.
Stabilisation with tannic acid reduced the hordein content significantly, the lowest dose reduced hordein to below 21 ppm without significant impact on beer quality. Although beer stabilised with the highest dose of tannic acid had a large reduction in hordein content (< 6 ppm), the quality of the beer was seriously affected.
Industrial relevance
Existing food stabilisation methods were used to significantly reduce hordein levels in beer. This is an alternative approach for reducing hordein, combining existing technologies making it easy to implement and use in the brewing environment. These stabilisers are readily available from suppliers well known to the food and brewing industry.
The global gluten-free market is increasing and these treatments are all widely accepted and commonly used as food processing aids. This hordein reduction strategy could add value to a product at minimal cost increase, and also increase the types of beer available to the gluten-free consumer.
The search for new gluten-free brewing materials is still in its infancy. Limited studies are opening a new area of brewing and once process conditions are adjusted to accommodate gluten-free raw materials. The production of satisfactory gluten-free beers and products will be more realistic and should lead to a greater variety of products for people with celiac disease. Currently only sorghum, millet, and buckwheat appear to be successful gluten-free beer ingredients, while others have only shown adjunct possibilities. Initial research on sorghum was not to find gluten-free alternatives but was in response to the 1988 ban on importation of barley malt into Nigeria. While acceptable to a large proportion of beer drinkers in Africa, the taste and flavor of sorghum beer may not be acceptable to countries outside this region. Further extensive research work is necessary to develop products that meet the tastes and consumer habits of the industrialized countries. A detailed analysis of the ingredient list of some of those so-called gluten-free beers shows that a small percentage of malt was included in the recipes and this contamination would certainly not be suitable for patients with celiac disease. Results collected so far indicate that buckwheat beer shows the most promise as a gluten-free alternative to sorghum beer. Thorough marketing efforts are needed to increase the knowledge and popularity of these cereals and pseudocereals, as at present only a small percentage of the population is familiar with or consumes these cereals. Successful commercial exploitation of these materials is tightly bound to the aspects reported above.
Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatinisation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten-free lactic acid-fermented beverage. Isothermal mashing at temperatures ranging between 60 and 84 °C was conducted, and the highest extract (85%) was observed for the wort samples produced at temperatures higher than 76 °C. Sixty-minute rest at 71 °C resulted in higher fermentable sugars than other tested conversion rest temperatures. Inclusion of lower mashing-in temperature in the mashing programme also substantially improved the concentrations of free amino nitrogen (128 mg L−1) and fermentable sugar (58 g L−1) in the final wort. Therefore, 30-min rest at 40 °C followed by 60-min rest at 71 °C and 10-min rest at 78 °C was found to be a suitable mashing programme for teff malt.
This study examined the potential of waste materials from the tuber of Dioscorea bulbifera (“Aduegbe”) as a viable alternative and cheap source of renewable raw material for bio-ethanol production. Use of renewable waste materials will reduce competition in
the use of human grade raw materials for bio-ethanol production. World population continues to expand rapidly with high levels of poverty. Use of human grade raw materials for bio-ethanol production can limit these resources. “Aduegbe” will not compete as a human food source
as it is a waste material and is in abundance. Their conversion into bio-ethanol could provide a more appropriate alternative. Peeled “Aduegbe” and the peel produced alcohol yields of 425 and 251 litres of alcohol per tonne (LA/t) on a dry weight basis (dwb) respectively.
Rice and sorghum studied for comparison produced higher alcohol yields at 507LA/t and 452 LA/t respectively while millet and buckwheat produced much lower alcohol yields than “Aduegbe” at 392 LA/t and 294 LA/t respectively. Benefit to be gained from this study is that food
materials will be available for humans, whilst waste materials will provide renewable raw materials for bio-ethanol production and will provide a cleaner environment by eliminating their dumping or burning into the environment.
Sixty barley samples with differing malting quality were used to study the relationships between Rapid Viscoanalyser (RVA) measurements and fine extract after micromalting. Many RVA measurements had significant correlations with fine extract. Pasting temperature (in the presence of 0.1 M silver nitrate) showed the best correlation (r=0.82) with fine extract after micromalting, which is better than the correlation between NIR predicted value and fine extract (r=0.76). Prediction of fine extract using an index combining protein content and pasting temperature resulted in even better correlations (r=0.90). More than 70 different samples from different growing seasons were used to validate the findings. The extracts predicted by pasting temperature and protein content was also significantly correlated with the extract after micromalting (r=0.81). Even when protein content is not available, pasting temperature itself can be used in a preliminary selection (r=0.78). The selection method can be used for samples from a single plant since only 5 g of grain is needed.
The chemical composition and protein quality of two varieties of buckwheat were measured and compared with the values of wheat. The protein quality was based on amino acid composition and true protein digestibility, biological value, net protein utilization, and utilizable protein obtained in N-balance experiments with rats. The protein content in buckwheat was approximately 12% and thus very much the same as in wheat. The fat content in buckwheat was close to 3% whereas the crude fiber concentration was very high (12.7 and 17.8%, respectively, for two varieties). The high fiber content caused a low concentration of soluble carbohydrates with the lowest value of 48.7%. Both buckwheat varieties had a high tannin content (1.76 and 1.54%, respectively). The protein quality was very high, with biological values above 90%. This can be explained by a high concentration of most essential amino acids, especially lysine, threonine, tryptophan, and the sulphur-containing amino acids. However, due to the high contents of crude fiber and tannin, the true protein digestibility was slightly below 80%.
Celiac disease (CD) is a syndrome characterized by damage of the small intestinal mucosa caused by the gliadin fraction of wheat gluten and similar alcohol-soluble proteins (prolamines) of barley and rye in genetically susceptible subjects. The presence of gluten in these subjects leads to self-perpetuating mucosal damage, whereas elimination of gluten results in full mucosal recovery. The clinical manifestations of CD are protean in nature and vary markedly with the age of the patient, the duration and extent of disease, and the presence of extraintestinal pathologic conditions. In addition to the classical gastrointestinal form, a variety of other clinical manifestations of the disease have been described, including atypical and asymptomatic forms. Therefore, diagnosis of CD is extremely challenging and relies on a sensitive and specific algorithm that allows the identification of different manifestations of the disease. Serologic tests developed in the last decade provide a noninvasive tool to screen both individuals at risk for the disease and the general population. However, the current gold standard for the diagnosis of CD remains histologic confirmation of the intestinal damage in serologically positive individuals. The keystone treatment of CD patients is a lifelong elimination diet in which food products containing gluten are avoided.
This paper reports on the application of a previously published laboratory scale rheological method to understand the effects that amylase addition and pH adjustment have on the rheological changes, which are taking place during the brewery mashing process. Clear correlations were found between the level of amylase present in mashes and the rheological data points representing primary grain/starch swelling (PVG, R(2) = 0.9821) and subsequent starch digestibility (BR44, R(2) = 0.9751). In addition, secondary starch gelatinisation rheological data representing viscosity increases due to the presence of smaller starch granules were clearly correlated with the level of mash amylase (VG2D, R(2) = 0.9882). The influence of mash pH on starch gelatinisation/breakdown and amylase activities could be quantified from the rheological data. Overall, the studies clearly show how grain components, amylolytic enzymes and mash pH collectively influence the viscosity profiles during the mashing process. In addition, application of the method can provide the maltster/ brewer/distiller with more functional information regarding raw materials and process conditions.
This study investigated the impact of kilning on a-amylase, beta-amylase (total and soluble), beta-glucanase and protease activities in buckwheat malt. Common buckwheat (Fagopyrum esculentum) was steeped at 10 degrees C for 12 h, germinated at 15 degrees C for 4 days and kilned at 40 degrees C for 48 h. Moisture content and enzymatic activities were determined throughout the kilning period. Results showed moisture content was reduced from 44% to 5% after 48 h of kilning at 40 degrees C. beta-Amylase was found to exist in a soluble and latent form in buckwheat. Maximum activity of (a) alpha-amylase, (b) total beta-amylase, (c) soluble beta-amylase, (d) Pglucanase and (e) protease activity occurred after (a) 8, (b) 7, (c) 30, (d) 0, and (e) 8 h of kilning, respectively. The final malt exhibited very little beta-glucanase and cellulase activity, Proteolytic activity was low in buckwheat malt when compared to the barley malt control. All enzymatic activities were found to decrease during the kilning stage. Results indicated that after prolonged kilning at 40 degrees C, inactivation of hydrolytic enzymes occurred; two-stage kilning for shorter periods is recommended. Although, amylolytic activity was low in malted buckwheat, buckwheat malt shows potential as an ingredient for the brewing and cereal industry.
It was already determined earlier (13), that complete saccharification of congress mash from sorghum malt was not possible. The reason for this is the high gelatinisation temperature of sor::hum malt which is over 70 degrees C and clearly above the optimum temperature of the amylase activity of sorghum malt at 50 degrees C. The greatest alpha-amylase activities have also been determined during the mashing at 50-60 degrees C. At temperatures above 70 degrees C the alpha-amylase is quickly inactivated. Mash mixing at 35 degrees C resulted in higher free a-amino nitrogen in the wort as was expected but surprisingly also a clearly higher alpha-glucane content than is given at a mash mixing temperature of 50 degrees C. With due consideration to the special features of sorghum malt starch and the sorghum cx-amylase a special mash mixing decoction method is proposed which is most suited for the production of natural turbid sorghum drinks aromatised with banana.
Common buckwheat (Fagopyrum esculentum) was germinated for different times and buckwheat malt quality was assessed. Deculming losses increased up to a germination time of five days because of an increased rootlet length. α-Amylase activity levels increased, particularly in the first three days of germination, thereafter, activities levelled off. Soluble β-amylase activity levels reached a maximum value after five days germination, whereas the total β-amylase activity level was still increasing at this point. Amylolytic activities, and hence, extract values, were low in comparison with barley malt, but mashing procedures can be optimized, producing commercially desired extracts. Filtration rates increased with increased germination time, while viscosities of buckwheat worts decreased after four days of germination. HPLC analysis demonstrated that maltose and glucose were the main sugars present in buckwheat worts. Total soluble nitrogen, Kolbach index, and free amino nitrogen (FAN) values increased with increased germination times because of a more extensive protein hydrolysis. Free amino acid profiles of buckwheat malts showed that amino acids belonging to class III increased continuously throughout germination. The optimum germination time of buckwheat germinated at a temperature of 15°C was four or five days. After this time, the grains were sufficiently modified but nutrients have not yet been exhausted.
Common buckwheat (Fagopyrum esculentum) with and without hull was malted at four germination temperatures, 9.5, 14.9, 16.5, and 20.2°C. Optimum characteristics of malts and resulting worts were obtained when buckwheat was germinated at 16.5 and 20.2°C. Buckwheat without hull germinated at these temperatures showed similar values in soluble nitrogen and free amino nitrogen to barley malt. Both α- and β-amylase activity levels were low in malted buckwheat. The maximum activity level of α-amylase was 47.79 units g-1 (wet wt) in buckwheat without hull and germinated at 16.5°C. The maximum activity level of β-amylase was induced in buckwheat germinated at 20.2°C: 129.80 and 125.68 units g-1 (wet wt) were found in buckwheat with and buckwheat without hull, respectively. Maximum apparent fermentability (56%) was reached when buckwheat was germinated at a temperature of 20.2°C. Although amylolytic activity and fermentability levels were low in malted buckwheat, buckwheat malt appears to have potential as a brewing ingredient once malting and mashing conditions are optimized.
The effects of modification on the rapid viscograms of barley and malt were investigated. Relationships between viscogram data and time of modification were examined under conditions of autolysis at highand low temperatures and enzyme inhibition at high temperature. The progress of modification of malts could be monitored by any of several viscogram measurements. Within varieties, almost all the characteristics of the rapid viscogram had close relationships to extract values. A significant exception was Time-to-peak under conditions of enzyme inhibition. Some comparisons with the Falling Number Apparatus are reported.
Examination of the relationships between extract and viscogram data of malts suggested the measurement of Time to Peak as a cultivar-independent measure of quality potential. This was tested against a large number of samples from the routine assessment programme. Both barleys and malts were examined. Some comparisons with the Falling Number Apparatus are reported. Prediction of malting potential from the differences between viscograms of barleys with and without added enzyme was also assessed. No measurement from the viscogram of barley was sufficiently accurate for predicting malting potential of a population of crossbreds from a breeding programme.
Temperature and mash thickness are shown to affect both mash performance and enzyme activity. Alpha amylase was found to be considerably more resistant to heat inactivation than was beta amylase. This difference was reflected by changes in wort fermentability that were manifest at temperatures below those which affected levels of extract. Increasing the mashing temperature from 65°C to 80°C had only a slight effect on extract but reduced wort fermentability from over 70% to less than 30%. At 85°C and over, when temperature had a significant effect on alpha amylase, as well as on beta-amylase, extract was lost and starch was present in the wort. Diluting the mash with liquor had a similar effect to that of increasing temperature on both the amylolytic enzymes and on the mash performance. Thin mashes contained more starch and fewer fermentable sugars than did thick mashes at the same temperature. These changes can be related to the stability of the amylolytic enzymes.
Common buckwheat and tartary buckwheat were milled in a stone mill. The contents of protein, lipid, starch, dietary fibre and vitamins B1, B2 and B6 were analysed in the flour and bran. There was a prevalence of unsaturated fatty acids—C18:1, C18:2, C18:3 and C20:1. In both species most lipid substances are concentrated in the bran. In common buckwheat bran, protein content was 21.6%, and in tartary buckwheat, 25.3%. There were relatively small differences in the contents of vitamins B1 and B2 between the two main utilisable milling fractions, but more substantial differences in the contents of vitamins B6 (up to 0.61 mg/100 g in the tartary buckwheat bran fraction). Total B vitamin content was higher in tartary buckwheat than in common buckwheat. On the basis of these analyses, it can be concluded that tartary buckwheat bran is an excellent food material with a potential for preventative nutrition.
Two sorghum cultivars, FDI and MDW, germinated for 2, 4 and 6 days, were micro-malted separately and milled into coarse (0.8–1.2 mm) and ‘fine’ (< 0.2 mm fraction) particle size. The extract, diastatic activity, residual starch and sugar production pattern of the differently ground malts were studied. The hot water extract, diastatic activity and sugar contents were increased by an extended period of germination and finer milling. While all studied parameters (hot water extract, diastatic activity, residual starch and sugar contents) were highly positively correlated for both coarse and ‘fine’ ground malts, only the hot water extract showed significant (P < 0.05) differences in both types of grind (coarse and fine).
Selected starches, i.e. waxy maize, amaranth, quinoa, wheat, millet and buckwheat starches, were investigated with respect to their technological properties such as gelatinization, stability to mechanical stress, resistance to conditions and stability in continuous freeze/thaw cycles. Technological properties are correlated with molecular features such as branching characteristics in terms of iodine-complexing potential, molar mass, occupied glucan-coil volume, packing density of glucan coils and rheological properties. Waxy maize and amaranth starches were found to be amylopectin-type short-chain branched (scb) glucans with weight average molar masses Mw = 17 × 106 g/mol and 12 × 106 g/mol, respectively. Waxy maize starch had a high gelatinization potential, high viscosity at 95 °C (340 mPas) low stability at acidic conditions, average stability to shearing and good freeze/thaw stability. For amaranth starch a viscosity of 122 mPas at 95 °C, low resistance to acid, but high stability to applied shearing and even high freeze/thaw stability was determined. Investigated quinoa starch was classified as scb-type glucan, however, the branches are significantly longer than those of waxy maize and amaranth. With a Mw = 11 × 106 g/mol and a viscosity of 187 mPas at 95 °C, this sample is comparably resistant to acidic conditions and to shearing, but instable in freeze/thaw experiments. Wheat, millet and buckwheat starches contain significant percentages of amylose-type long-chain branched (lcb) glucans (22.1, 32.1 and 24.3 %, respectively) with Mw values of 5 × 106 g/mol, 12 × 106 g/mol and 15 × 106 g/mol, respectively. Wheat starch, with a viscosity of 107 mPas at 95 °C, shows low stability under acidic conditions, but high stability to shearing. Wheat and millet starches, but not buckwheat starch, form weak gels in the course of subsequent freeze/thaw cycles. Millet starch, with a viscosity of 101 mPas at 95 °C was found to be moderately stable under acidic conditions and to shearing. Buckwheat starch with a viscosity of 230 mPas at 95 °C shows no acid resistance and is instable upon shearing but performs very well in freeze/thaw experiments.
Buckwheat seeds (Fagopyrum esculentum Moench) were milled into 23 fractions: seven fine flours, three coarse flours, four small semolina, two big semolina, six bran, and one husk fraction. A considerable variation in gross chemical composition was found among the milling fractions. The protein content varied from 4.4 to 11.9% (db) in flours and from 19.2 to 31.3% in bran fractions; starch varied from 91.7 to 70.4% in flours and from 42.6 to 20.3 in bran. The percentage of soluble dietary fiber contained in total dietary fiber was higher in flours than in semolina and bran fractions. Ash, Fe, P, tannin, phytate content, and color were also investigated. A unique distribution of phytate was found in starch. Correlation is significantly positive in husk, bran, and semolina fractions, while correlation is significantly negative in flour fractions. Depending on technological or nutritional demands, appropriate fractions may be chosen to achieve the desired end-use product.
Buckwheat groats (cv. Darja) were autoclaved at 120 °C for 1 h and cooled to room temperature (the temperature decreased to 25 °C in 150 min). A portion was treated further with two additional autoclaving/cooling cycles. A higher number of autoclaving/cooling cycles did not affect the proportion of slowly digested starch (SDS) or resistant starch (RS) fraction found in treated buckwheat but gave a significant (P < 0.001) rise in the retrograded starch (RS3) amount. In native groat starch, 24.6% of apparent amylose and 28.3% of true amylose was determined. In samples treated with three autoclaving/cooling cycles there was significantly (P < 0.001) more apparent and true amylose in the starch in comparison to the native sample or to samples autoclaved once. This may be due to gradual cleavage of some glycosidic bonds of starch, resulting in shorter linear chains, which could be then more predisposed to forming both amylose-like helices and more complex aggregates. Keywords: Fagopyrum esculentum; autoclaving; amylose; starch digestibility; retrograded starch
Free α-amino nitrogen (FAN) is an essential nutrient for yeast growth during fermentation. Under normal conditions of sorghum beer mashing, 60°C at pH 4.0, production of FAN by proteolysis accounts for approximately 30% of wort FAN, the remaining 70% being preformed in the malt and adjunct. The quality of the FAN in sorghum beer worts is good as it does not contain a high percentage of proline. Optimum conditions for FAN production during mashing are 51°C and pH 4.6. Wort FAN was increased proportionally by raising the ratio of sorghum malt to adjunct and conversely decreased by raising the ratio of adjunct to malt. FAN was also increased by the addition to the mash of a microbial proteolytic enzyme. Wort FAN is directly proportional to malt FAN.
J. Inst. Brew. 110(2), 104–116, 2004 This paper reports on the influence of molecular weight and con-centration of barley -glucans on the rheological properties of wort and beer. Environmental conditions such as pH, maltose level in wort, ethanol content of beer, shearing and shearing temperature were also examined for their effects on wort and beer viscosities. In the range of 50–1000 mg/L, -glucans in-creased solution viscosity linearly with both molecular weights (MW) of 31, 137, 250, 327, and 443 kDa and concentration. The influence of MW on the intrinsic viscosity of -glucans fol-lowed the Mark-Houwink relationship. Shearing wort and beer at approximately 13,000 s –1 for 35 s was found to increase the wort viscosity but reduce beer viscosity. Shearing wort at 20°C influenced -glucan viscosity more than shearing at 48°C and 76°C whereas the shearing temperature (0, 5 and 10°C) did not effect the viscosity of beer. At lower pHs, shearing was found to reduce the viscosity caused by -glucans in wort but had no effect in beer. Higher concentrations of maltose in wort and ethanol in beer also increased the viscosity of -glucan poly-mers. It was found that -glucans had higher intrinsic viscosities in beer than in wort (5°C), and lower critical overlap concentra-tions (C*) in beer than in wort.
J. Inst. Brew. 111(2), 165–175, 2005 The application of the Rapid Visco Analyser (RVA) as a labora-tory scale rheological tool for the characterisation of mash vis-cosity is the subject of this study. Studies were conducted to simulate an industrial mashing process, taking into account tem-perature /time, grist loads, adjunct amounts and enzyme levels. The RVA was used to characterise the effects of different ratios of malt : barley adjunct. The method was found to have the abil-ity of not only detecting the major viscosity changes which oc-cur during starch gelatinisation /liquefaction processes, but also the minor viscosity changes which were found to occur during the proteolytic and saccharification steps. Clear correlations were found between the level of barley adjunct and the output rheological data points of the peak viscosity at 50°C (PV50, R 2 = 0.9931), the rate of viscosity breakdown at 50°C (BR50, R 2 = 0.9522), the peak viscosity prior to gelatinisation (PVG, R 2 = 0.9988), the area recorded under the gelatinisation curve (PGA, R 2 = 0.9928) and the peak viscosity breakdown rate (VBR, R 2 = 0.9783). The developed RVA rheological method is a useful tool for characterising grain quality (adjunct level) with regard to macromolecular viscosity compounds and the grains endoge-nous enzymatic capabilities.
J. Inst. Brew. 111(2), 153–164, 2005 This paper reports on the application of a previously published laboratory scale rheological method to understand the effects that amylase addition and pH adjustment have on the rheological changes, which are taking place during the brewery mashing process. Clear correlations were found between the level of amy-lase present in mashes and the rheological data points represent-ing primary grain /starch swelling (PVG, R 2 = 0.9821) and sub-sequent starch digestibility (BR44, R 2 = 0.9751). In addition, secondary starch gelatinisation rheological data representing viscosity increases due to the presence of smaller starch granules were clearly correlated with the level of mash amylase (VG2D, R 2 = 0.9882). The influence of mash pH on starch gelatinisa-tion /breakdown and amylase activities could be quantified from the rheological data. Overall, the studies clearly show how grain components, amylolytic enzymes and mash pH collectively in-fluence the viscosity profiles during the mashing process. In addition, application of the method can provide the maltster / brewer /distiller with more functional information regarding raw materials and process conditions.
J. Inst. Brew. 111(3), 275–281, 2005 To determine the effect of steeping time on final buckwheat malt quality, buckwheat was steeped for three different times result-ing in three different out-of-steep moisture contents: 7 h steep-ing (35%), 13 h steeping (40%) and 80 h steeping (45%). An increased steeping time increased malting losses, total beta-amylase activity and Kolbach index. On the contrary total nitro-gen, friability and viscosity of consequent congress worts were decreased. A maximum alpha-amylase activity was found in buckwheat malted with an out-of-steep moisture content of 45%. Beta-amylase existed in a soluble and latent form in buckwheat. The latent form was solubilised during malting. In addition extra beta-amylase was produced. In general the optimum out-of-steep moisture content for buckwheat is between 35 to 40%, which is a compromise between attaining the desired malt quality and minimising malting loss.
J. Inst. Brew. 111(3), 290–298, 2005 This study investigated the impact of kilning on -amylase, -amylase (total and soluble), -glucanase and protease activities in buckwheat malt. Common buckwheat (Fagopyrum esculen-tum) was steeped at 10°C for 12 h, germinated at 15°C for 4 days and kilned at 40°C for 48 h. Moisture content and enzy-matic activities were determined throughout the kilning period. Results showed moisture content was reduced from 44% to 5% after 48 h of kilning at 40°C. -Amylase was found to exist in a soluble and latent form in buckwheat. Maximum activity of (a) -amylase, (b) total -amylase, (c) soluble -amylase, (d) -glucanase and (e) protease activity occurred after (a) 8, (b) 7, (c) 30, (d) 0, and (e) 8 h of kilning, respectively. The final malt ex-hibited very little -glucanase and cellulase activity. Proteolytic activity was low in buckwheat malt when compared to the barley malt control. All enzymatic activities were found to decrease during the kilning stage. Results indicated that after prolonged kilning at 40°C, inactivation of hydrolytic enzymes occurred; two-stage kilning for shorter periods is recommended. Although, amylolytic activity was low in malted buckwheat, buckwheat malt shows potential as an ingredient for the brewing and cereal industry. Key words: Buckwheat, enzyme activity, free amino nitrogen (FAN), kilning, malting, total nitrogen (TN), total soluble nitro-gen (TSN).
The composition of common buckwheat (Fagopyrum esculentum Moench) seed milling fractions depends upon the relative abundance of various seed tissues in each. Fancy (light) flour contains mainly central endosperm, while the bran milling fraction has seed coat and some embryo tissues. Phytate, found in protein bodies of embryo and aleurone cells, is the major storage form of phosphorus, potassium, magnesium and some microelements in seeds. Phytic acid (35–38 g kg−1) and minerals are concentrated in bran, a milling fraction with high concentrations of phytate-rich tissues. Polyphenolics, including condensed tannins (proanthocyanidins), are also concentrated in bran (11–15 g kg−1). Rutin is concentrated in the hull of common buckwheat (0.8–4.4 g kg−1). Rutin concentration is low (0.2–0.3 g kg−1) in groats of common buckwheat but higher (0.7–0.8 g kg−1) in bran containing hull fragments. Rutin is 300-fold more concentrated (81 g kg−1) in groats of tartary buckwheat (Fagopyrum tataricum (L) Gaertn) than in groats of common buckwheat. Only small amounts of quercetin were detected. Bran is a concentrated source of phytic acid and tannins, a consideration in consumption of large amounts of buckwheat bran for nutritional or medicinal purposes.© 2001 Society of Chemical Industry
The embryo, endosperm, testa and pericarp from seeds of three buckwheat species were analyzed for total lipid content and
fatty acid composition. The average lipid content of these tissues was 8.2%, 0.4%, 2.0% and 0.5%, respectively. Eighteen fatty
acids were tentatively identified in buckwheat oil. The following eight constituted an average of more than 93% of the total
acids: palmitic, stearic, oleic, linoleic, linolenic, arachidic, behenic and lignoceric acids. The embryo tissue of cultivated
and Tartary buckwheats contained the fewest minor acids with an average of 95% of the acids containing either 16 or 18 carbons.
The pericarp, or hull, had a unique composition with higher levels of saturated acids, odd carbon acids and acids of 20 or
more carbons than any other tissues. The compositions of the testa and endorsperm were intermediate.
The white-skinned, low polyphenol cultivars of sorghum are the most likely to be used as brewing raw materials for adjunct and/or malt production. Efficient use of a food grain such as sorghum in brewing, demands that ample supplies are available and that by-products of adjunct or malt production are processed and marketed efficiently. Present research on the brewing potential of sorghum will undoubtedly benefit the agricultural development of the crop.
Many countries are known for the famous drinks and beverages they produce. The cost of sorghum beer production must therefore be measured against ‘drinkability’ of the product. A sub-standard product will not develop and will reflect badly on its producer. Although complete conversion of sorghum starch to fermentable sugars is avoided in brewing, efficient conversion of starch into glucose will require the addition of suitable commercial heat-stable amyloglucosidase enzymes. Future work on sorghum must be conducted scientifically and technologically with regard to its suitability as adjunct and/or as malt.
Millet (Pennisetum maiwa) was malted for 5 days and mashed using the infusion, double-decoction and decantation mashing methods. Highest extract recovery was obtained in the decantation mashing system because in this mashing procedure, the enzymes of millet malt were protected and the starch adequately gelatinised. The decoction or decantation mashing method however, produced wort with lower values of soluble nitrogen and free amino nitrogen (FAN) products than the infusion mashing method because the proteins were partly denatured during the cooking process of the decoction or decantation mashing methods. The decantation mashing, in particular, produced wort that filtered more slowly. The wort also had a darker colour because of a greater degree of Maillard reaction. Wet milling marginally produced extracts with higher values of the parameters tested than dry milling, but both the wet and dry milling procedures maintained a constant mass balance of the soluble nitrogen and FAN products.
The effect of temperature of malting and mashing methods on sorghum wort composition and beer flavour was studied. Malting was carried out at two different temperatures of 20 and 25°C for 5 days. Mashing methods adopted included infusion at 65°C, decantation at 80°C and decantation at 100°C. More than 80% of the sorghum wort constituents showed a correlation between time and temperature of malting and sorghum wort composition (P=0.01). Wort composition and development of flavour compounds were higher in sorghum malt mashed with either decantation at 80 or 100°C than infusion at 65°C. Decantation at 100°C gave the best results. Infusion mashing was better for barley malt when compared with decantation mashing. In contrast, decantation mashing was better for sorghum malt than infusion mashing.
Malt, lager, brown ale, bitter and stout were assesssed for their barley prolamin (hordein) content. Monoclonal antibody immunoperoxidase staining of electrophoretically separated samples of beer revealed the presence of immunoreactive hordein. Polyclonal antibody based enzyme linked immunosorbant assays (ELISAs) revealed 1.6 mg of hordein per gram of malt and 1.5 mg per pint in the beers. Patients with coeliac disease should avoid ingestion of beer and foods that contain malt since they contain quantifiable amounts of hordein that is known to exacerbate the condition.
The structure of the mature buckwheat achene and groat is discussed in relation to milling fractions and nutritional composition. Whole groats contain 55% starch, 12% protein, 4% lipid, 2% soluble carbohydrates, 7% total dietary fiber (TDF), 2% ash, and 18% other components (organic acids, phenolic compounds. tannins. phosphorylated sugars, nucleotides and nucleic acids, unknown corn pounds. The composition of the milling fractions reflects the relative abundance of seed tissues. Starch is concentrated in the central endosperm. Protein, oil, soluble carbohydrates and minerals are concentrated in the embryo. Commercial 'Fancy' flour, a light-coloured flour, is mostly central endosperm and contains 75% starch, 6% protein, 1% lipid, 1% soluble carbohydrates, 3% TDF, 1% ash. and 13% other components. Although the embryo traverses the central endosperm, during milling parts of the embryo separate with the aleurone and seed coat in the bran fraction. Bran, with little central endosperm, contains 18% starch, 36% protein, 11% lipid, 6% soluble carbohydrates, 15% TDF, job ash, and 7% other components. Buckwheat bran also is a rich source of TDF and soluble dietary fibre (SDF), particularly bran with hull fragments (40% TDF of which 25% is SDF), while bran without hull fragments has 16% TDF of which 75% is SDF. (C) 2001 Academic Press.
O-alpha-D-Galactopyranosyl-(1-->2)-D-chiro-inositol, herein named fagopyritol B1, was identified as a major soluble carbohydrate (40% of total) in buckwheat (Fagopyrum esculentum Moench, Polygonaceae) embryos. Analysis of hydrolysis products of purified compounds and of the crude extract led to the conclusion that buckwheat embryos have five alpha-galactosyl D-chiro-inositols: fagopyritol A1 and fagopyritol B1 (mono-galactosyl D-chiro-inositol isomers), fagopyritol A2 and fagopyritol B2 (di-galactosyl D-chiro-inositol isomers), and fagopyritol B3 (tri-galactosyl D-chiro-inositol). Other soluble carbohydrates analyzed by high-resolution gas chromatography included sucrose (42% of total), D-chiro-inositol, myo-inositol, galactinol, raffinose and stachyose (1% of total), but no reducing sugars. All fagopyritols were readily hydrolyzed by alpha-galactosidase (EC 3.2.1.22) from green coffee bean, demonstrating alpha-galactosyl linkage. Retention time of fagopyritol B1 was identical to the retention time of O-alpha-D-galactopyranosyl-(1-->2)-D-chiro-inositol from soybean (Glycine max (L.) Merrill, Leguminosae), suggesting that the alpha-galactosyl linkage is to the 2-position of D-chiro-inositol. Accumulation of fagopyritol B1 was associated with acquisition of desiccation tolerance during seed development and maturation in planta, and loss of fagopyritol B1 correlated with loss of desiccation tolerance during germination. Embryos of seeds grown at 18 degrees C, a condition that favors enhanced seed vigor and storability, had a sucrose-to-fagopyritol B1 ratio of 0.8 compared to a ratio of 2.46 for seeds grown at 25 degrees C. We propose that fagopyritol B1 facilitates desiccation tolerance and storability of buckwheat seeds.
Buckwheat is a traditional food widely utilized throughout the world. Buckwheat contains some nutritionally beneficial components at high levels and may have many characteristics as a functional food. This chapter describes various characteristics of buckwheat as an important and traditional food. Buckwheat belongs to the Polygonaceae family and is taxonomically distant from the Gramineae family to which cereals such as rice, wheat, and maize belong. However, buckwheat seed has chemical and utilization characteristics similar to cereal grains, and thus is usually classified as a cereal. It is often alternatively classified as a pseudocereal. Buckwheat is mainly classified into three types with respect to harvesting season: summer type, autumn type, and middle type. This classification may be due to susceptibility to the day length. Buckwheat breeding has been extensively discussed. Chloroplast DNA analysis in buckwheat species has shown that the DNA of Fagopyrum esculentum is phylogenetically distant from those of Fagopyrum tataricum and Fagopyrum cymosum. Evaluation of genetic variability among common buckwheat populations has shown that the dendrogram separates accessions into a European group and an Asian group.
The cornerstone of treatment of coeliac disease is a gluten-free diet devoid of proteins from wheat, rye, barley and related cereals. Oats are tolerated by most patients with coeliac disease but are not totally innocent. There are considerable differences between individual patients with respect to clinical and mucosal responses to gluten challenge. In vitro and in vivo testing has identified synthetic peptides that are toxic to the coeliac small intestinal mucosa. This toxicity overlaps at least partly to the known epitopes that are recognised by small intestinal T-cells. However, the clinical significance of several of these epitopes is unclear, as is the maximum level of gluten intake that can be recommended to be safe for patients with coeliac disease. Future efforts may lead to better understanding of the disease processes as well as possible new therapeutic options.
Gluten-free beer containing rice malt and buckwheat
- G Maccagnan
- A Pat
- F Collavo
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Genetic expression and nutrition
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Pseudogetreidearten — Buchweizen
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Factors affecting wort extract and attenuation
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Is there a role for limit dextrinase in mashing?
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Gluten-free beverages based on buckwheat
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Of pseudo-cereals and roasted rice ? The quest for gluten-free brewing materials. The Brewer and Distiller
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Review: Sorghum as brewing material?
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