Reduction of Malting Loss Using Lactobacilli

2007 ◽  
Author(s):  
Arendt
Keyword(s):  
Malting Loss

scholarly journals Changes in the Activities of Alpha and Gluco-amylases during Malting of Some Improved Nigerian Sorghum Varieties

2020 ◽  
pp. 1-8
Author(s):  
Chukwudi I. Nnamchi ◽  
Chukwunweike O. Okoye ◽  
Arinze L. Ezugwu
Keyword(s):  
The Third ◽  
Highest Weight ◽  
The Many ◽  
Malting Loss

In this study changes in the alpha and glucoamylase activities of four different improved sorghum varieties were monitored over a 96-hour malting time to determine how the expression of the enzymes were affected by malting. Preliminary tests showed that SK5912 had the highest weight of 40 g/1000 grains and lowest malting loss of about 13%, while KSV 8 followed a weight of 36 g/1000 grains and the most malting loss of 22.6%. Enzyme results showed that the different sorghum varieties differed in their expression of the two of them across different malting regimes. However, all the varieties showed much higher expressions of glucoamylase than α-amylase at all the malting regime. Glucoamylase consistently showed its highest activities of over 71 U/ml across the four sorghum varieties after the first day of germination with variety SRNA giving the highest value slightly above 72 U/ml. The least glucoamylase activities were also given consistently across the four varieties by the unmalted raw grain. The highest α-amylase activities were generally shown across the four varieties after the third day of germination, with variety KSV 8 showing the highest value of about 14 U/ml. The control also gave the least α-amylase activities across all varieties with KSV8 giving the least. Considering the many important and multi-faceted roles that amylases are nowadays known to perform, the study of their expression dynamics in different plants and processes, one of which we report here, could help further the understanding of their characteristics and thus facilitate their maximal utilization.

scholarly journals Production of Malt-based Sugar Syrup from Enzymatic Hydrolysis of Malted Sorghum and Millet Grains

2020 ◽  
pp. 1-17
Author(s):  
Okpalanma Emeka Felix
Keyword(s):  
Crude Protein ◽  
Room Temperature ◽  
Amylase Activity ◽  
Proximate Analysis ◽  
Total Carbohydrate ◽  
Dextrose Equivalent ◽  
Sugar Syrup ◽  
Sorghum Grain ◽  
Hydrolysis Of ◽  
Malting Loss

The suitability of sorghum and millet grains in the production of malt-based syrups was determined. The grains were steeped for 50 h, germinated for 5 days at room temperature and were kilned for 48h to produce the malts. Mashing was carried out by three-stage decoction method and the resulting wort further hydrolysed with glucoamylase enzyme to yield malt syrups. Proximate analysis results showed that the crude protein contents in sorghum (11.3%) and millet (10.8%) malts were significantly (p < 0.05) higher than in sorghum (10.36) and millet (8.58%) grains. Cereal grains (sorghum, millet) were higher in fat (6.83, 7.30%), ash (2.41 and 3.16%), fibre (3.31 and 2.63%), moisture (9.93 and 9.95%) and total carbohydrate (71.63 and 53.35%) contents when compared with the malts. Results for malting characteristics of the grains showed that sorghum had significantly (p < 0.05) higher germinative energy (82.53%), germinative capacity (90.50%) diastatic power (32°L) and lower malting loss (13.50%) than millet grains: 76.6%, 85.67%, 27°L and 18.47% respectively. Mashing temperature and pH optima results for amylase activity were 60-70°C in sorghum, 40-450C in millet and pH 6-7 in sorghum and millet respectively. Results obtained on the analysis of the malt syrup samples (sorghum and millet) were (%): Moisture (12.35, 13.46), ash (0.02, 0.04), pH (4.5, 5.0), total solids (82.20, 80.1), Dextrose equivalent (85, 81) and reducing sugar (70.30, 65.45) respectively. Viscosity, colour and taste of the end products were physically checked. Sorghum grain exhibited better potential for syrup production.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XIV. INTERVARIETAL RELATIONS BETWEEN WORT PROPERTIES AND BARLEY AND MALT PROPERTIES

1945 ◽  
Vol 23f (2) ◽  
pp. 132-142 ◽  
Author(s):  
W. O. S. Meredith ◽  
H. R. Sallans
Keyword(s):  
Correlation Coefficients ◽  
The Other ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Malting Loss

Data representing 24 barley varieties grown at six experimental stations in Canada were used to examine intervarietal relations among wort properties (degree of attenuation, viscosity, initial turbidity, final turbidity, and stability) and a number of barley, malting, and malt properties.The wort properties show significant associations with malt extract, saccharifying activity (Lintner value), and wort nitrogen, and also with barley salt-soluble nitrogen, hours steep, and malting loss, but they are not significantly related to barley starch, extract, or Lintner value after activation with papain. Degree of attenuation and stability increase, while viscosity and turbidity decrease, with increases in malt extract, saccharifying activity, wort nitrogen, barley salt-soluble nitrogen, and malting loss. It is concluded that the wort qualities are dependent on the development of enzymes in the growing barley and hence they reflect the extent of malt modification.Only one of the correlation coefficients is of such magnitude that a single malt property can be regarded as a measure of a wort property. This is the coefficient (r =.842) between wort nitrogen and wort viscosity. The other associations discussed, though significant, are loose, and it is concluded that wort properties cannot be adequately predicted from the commonly measured barley and malt properties.It is suggested that the results of quality tests on laboratory worts give information of value in assessing the quality of brewery worts.

scholarly journals Effect of Experimental Variables on the Malting Performance of Nigerian Maize Oba Super 2 Variety

2020 ◽  
pp. 20-31
Author(s):  
A. O. Agbo ◽  
F. J. C. Odibo ◽  
A. E. Mbachu
Keyword(s):  
Cold Water ◽  
Amino Nitrogen ◽  
Water Extract ◽  
Water Soluble ◽  
Hot Water ◽  
Water Soluble Protein ◽  
Hot Water Extract ◽  
Applied Microbiology ◽  
S Period ◽  
Malting Loss

Background: The Nigerian cultivar, Oba Super 2 (OS2) maize is inexpensive but under- utilized owing to poor development of malting technology for brewing. Aim: To study the effects of experimental variables on the malting performance of Nigerian maize Oba Super 2 variety. Study Design: Exploratory. Place and Duration of Study: Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Nigeria, between March, 2018 to September, 2019. Methodology: Certified Oba Super 2 maize variety was obtained from Premier Seed Limited, Zaria. The grain sample was malted at varying steeping (S) period (S30, S36 and S42 hours), different germination (G) period (0, 1, 2, 3, 4 and 5 days) and varying kilning (K) temperatures (45, 50 and 55°C) to determine the malting performance. The properties of the un-malted and malted maize were determined using standard methods. Data were analysed using analysis of variance (ANOVA) at P < 0.05. Results: The malting loss (ML) was significantly higher (P < 0.05) at different steeping period, on the fifth day of germination (G5). The cold water extract (CWE) was significantly higher (P < 0.05) on the fourth day of germination (G4) kilned at K50. The values for hot water extract (HWE) were significantly higher (P < 0.05) on the G4 at K45, K55 and K50, respectively, while free alpha amino nitrogen (FAN) values were significantly higher (P < 0.05) on the G4, all kilned at K50. The values for diastatic power (DP) were significantly higher (P < 0.05) on the G5, kilned at K50, while the cold water soluble protein (CWS-P) was significantly higher (P < 0.05) on the G3 kilned at K50. Conclusion: The results indicated that longer steeping and germination periods as well as moderate kilning temperature contributed maximally in improving the malting properties and high extract yields.

Preliminary study in improving the malting properties of Dawa, local Sorghum (Sorghum vulgare) variety.

2017 ◽  
Vol 1 (2) ◽  
Author(s):  
Sophina Ogonna Umeh ◽  
Jude Okpalla ◽  
Joy Uwaoma
Keyword(s):  
Cold Water ◽  
Water Extract ◽  
Primary Objective ◽  
Hot Water ◽  
Raw Material ◽  
Sorghum Vulgare ◽  
High Germination ◽  
Hot Water Extract ◽  
Aseptic Conditions ◽  
Malting Loss

Improving the malting properties of local sorghum [Dawa] (sorghum vulgare) was investigated. Malting is the germination of cereal gain in moist air under controlled conditions, the primary objective being to promote the development of enzymes which are not present in the ingeminated grain. Steeping, germination and kilning temperatures and conditions were altered to affect the improvement of the malt to be produced. Aseptic conditions were employed to avoid contamination of the process. A steeping regime of 52 hours was adopted. The steeping cycle involves 22 hours water steep and 8 hours air rest. Germination was done for 5 days during which enzymes development took place. Kilning was done in an oven for 24 hours at 500C so as to arrest germination. After these, grain and malt analyses were carried out. During the analyses, the following results were obtained: Moisture content (5.4%), thousand corn weight (28.5g), Germinative energy (95.5%), Germinative capacity (90%), cold water extract (44.8%), hot water extract (23%) and malting loss (13%). The result obtained shows that the sorghum variety had high malting loss which was attributed to the high germination temperature used. Also from the result, a Germinative capacity of 90% was gotten. This makes the sorghum (Dawa) variety a good grain raw material for brewing.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: X. CORRELATIONS OF CARBOHYDRATES WITH NITROGEN FRACTIONS AND WITH MALT EXTRACT, STEEPING TIME, AND MALTING LOSS

1940 ◽  
Vol 18c (6) ◽  
pp. 219-229 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Correlation Coefficient ◽  
Total Nitrogen ◽  
Correlation Coefficients ◽  
Accurate Estimate ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Nitrogen Fractions ◽  
Level Of Significance ◽  
Malting Loss

Glutelin is the only nitrogen fraction that is significantly correlated with starch, barley extract, and insoluble carbohydrate, between varieties. In each case the correlation coefficient barely attains the 5% level of significance. Within varieties the correlation coefficients for starch and barley extract with glutelin, hordein, and salt-soluble nitrogen are all negative and attain the 1% level of significance. Insoluble carbohydrate shows no intra-varietal associations with any of the nitrogen fractions.Starch and barley extract are very closely associated with malt extract both within and between varieties. Insoluble carbohydrate is closely related to malt extract between but not within varieties. It is shown that Bishop's principle of regularities in the carbohydrate and nitrogen composition within varieties fails to apply to insoluble carbohydrate. Intra-varietal associations of steeping time with starch, r = 0.797, barley extract, r = 0.730, and insoluble carbohydrate, r = −0.782, are not dependent on the total nitrogen of the barleys.Regression coefficients of malt extract on barley extract are homogeneous both within and between varieties, and the average varietal and station regressions do not differ significantly. It is shown that barley extract is more closely related to malt extract than either starch or insoluble carbohydrate, between varieties. Within varieties it affords a more accurate estimate of malt extract than either starch or total nitrogen.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: VIII. CORRELATIONS BETWEEN ENZYMATIC ACTIVITIES AND MALT EXTRACT, MALTING LOSS, AND STEEPING TIME

1940 ◽  
Vol 18c (2) ◽  
pp. 35-41 ◽  
Author(s):  
Henry R. Sallans ◽  
J. Ansel Anderson
Keyword(s):  
Total Nitrogen ◽  
Partial Correlation ◽  
Correlation Coefficients ◽  
Enzymatic Activities ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Proteolytic Activities ◽  
Real Relation ◽  
Positive Coefficients ◽  
Malting Loss

Significant negative inter-varietal correlation coefficients between steeping time and barley saccharifying (− 0.706), malt saccharifying (− 0.814), starch-liquefying (− 0.954), autolytic diastatic (−0.937), and proteolytic (−0.822) activities are shown to be dependent on the same fundamental barley properties as similar positive coefficients between these activities and salt-soluble barley nitrogen. Barley and malt saccharifying and proteolytic activities are equally associated with both salt-soluble nitrogen and steeping time, but starch-liquefying and autolytic diastatic activities are more closely associated with the latter property. Significant inter-varietal correlation coefficients were obtained between liquefying, autolytic, and proteolytic activities and malt extract and malting loss. Partial correlation studies indicate that only the simple coefficient between malting loss and proteolytic activity (0.915) represents a real relation independent of salt-soluble nitrogen and steeping time.With the exception of autolytic diastatic activity, highly significant intravarietal correlation coefficients were obtained between malt extract and enzymatic activities. Partial coefficients, independent of total nitrogen, show that proteolytic, liquefying, and autolytic activities are associated with malt extract. Simple intra-varietal correlations of malting loss with barley saccharifying (0.671), malt saccharifying (0.702), and proteolytic (0.701) activities reflect mainly the effects of total nitrogen. Enzymatic activities are negatively correlated with steeping time within as well as between varieties, and partial correlation coefficients suggest a real relation between liquefying activity and steeping time.

Part II. The Use of Malt Produced with 70% Less Malting Loss for Beer Production: Impact on Processability and Final Quality

2011 ◽  
Vol 69 (4) ◽  
pp. 239-254
Author(s):  
Alexander Mauch ◽  
Sascha Wunderlich ◽  
Martin Zarnkow ◽  
Thomas Becker ◽  
Fritz Jacob ◽  
...  
Keyword(s):  
Beer Production ◽  
Malting Loss

LABORATORY MALTING. II. PRECISION

1937 ◽  
Vol 15c (6) ◽  
pp. 242-251 ◽  
Author(s):  
J. Ansel Anderson ◽  
W. O. S. Meredith
Keyword(s):  
Statistical Analyses ◽  
Standard Errors ◽  
Soluble Nitrogen ◽  
Diastatic Power ◽  
Malting Loss ◽  
Made In

The precision of the malting test made in equipment already described (Can. J. Research, C, 15: 204–216. 1937) was studied by making four batches of malt each of which contained duplicate malts made by eight treatments representing the combination of steeping for 48 or 60 hr., maintaining the germination chamber at 53° or 54.5° F., and kilning for 36 hr. at 100° to 175° F. or for 52 hr. at 90° to 165° F. The standard errors of duplicate tests made in the same and in different batches were found to be: extract, 0.08 and 0.09%; moisture, 0.04 and 0.05%; color, 0.04 and 0.05 units; diastatic power 1.0 and 2.8° L.; permanently soluble nitrogen as percentage of wort solids, 0.01 and 0.02%; malting loss 0.06 and 0.29%; and sprouts, 0.06 and 0.18%.On the average, increasing the time of steeping decreased extract by 0.08%; but increased diastatic power by 3.2° L., permanently soluble nitrogen by 0.05%, malting loss by 0.98% and sprouts by 0.44%. Increasing the temperature of the germination chamber increased diastatic power by 4.2° L., permanently soluble nitrogen by 0.04%, malting loss by 0.93%, and sprouts by 0.52%. Increasing the time and decreasing the temperature of kilning increased extract by 0.08% and diastatic power by 14.8° L. Statistical analyses show that the test is sufficiently precise to prove that these effects, though small, are significant.

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