scholarly journals The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 31
Author(s):  
Lucia Blšáková ◽  
Tomáš Gregor ◽  
Matej Mešťánek ◽  
Luděk Hřivna ◽  
Vojtěch Kumbár
Keyword(s):  
Enzyme Activity ◽  
Dynamic Viscosity ◽  
Barley Malt ◽  
Beer Production ◽  
Carbohydrate Contents

The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.

scholarly journals Germination index as an indicator of malting potential

2012 ◽  
Vol 30 (No. 4) ◽  
pp. 377-384 ◽  
Author(s):  
H. Frančáková ◽  
M. Líšková ◽  
T. Bojňanská ◽  
J. Mareček
Keyword(s):  
Enzyme Activity ◽  
Raw Material ◽  
Germination Index ◽  
Physiological Parameter ◽  
Malting Barley ◽  
Technological Parameters ◽  
Beta Glucan ◽  
Post Harvest ◽  
Excellent Quality ◽  
Beer Production

The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential.  

Effect of infection by the protistan parasiteMarteilia refringenson the enzyme activity and energy reserves of oysterOstrea stentina(Payraudeau, 1826) in Tunisia

2016 ◽  
Vol 98 (1) ◽  
pp. 161-170 ◽  
Author(s):  
Refka Elgharsalli ◽  
Catherine Seguineau ◽  
Isabelle Arzul ◽  
Nejla Aloui-Bejaoui ◽  
Claudie Quere ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Citrate Synthase ◽  
Energy State ◽  
Dry Weight ◽  
Energy Resources ◽  
Metabolic Enzyme ◽  
Physiological Status ◽  
The Mean ◽  
Biochemical Analyses ◽  
Carbohydrate Contents

This is the first study of the metabolic enzyme activity and energy state of the dwarf oysterOstrea stentina(Payraudeau, 1826) in Tunisia and in the Mediterranean region. The main purpose of this study was to examine the modulation of the physiological status of the oysterO. stentinadepending on the season and the presence of parasiteMarteilia refringens. The prevalence of bonamiosis and marteiliosis were established by PCR.Bonamia exitiosawas detected only in 2.91% of oysters while the prevalence ofM. refringenswas 100% (30 Ind./30) in February and 93.93% (28 Ind./30) in March. A 42–87% mortality rate was reported during the study period. Biochemical analyses were carried out to evaluate the management of the energy resources in regard to the biochemical changes of lipids and carbohydrates. The enzyme activity of pyruvate kinase (PK), citrate synthase (CS) and cytochrome c oxidase (CCO) were measured and the mean level of enzyme activity was respectively 20.31 mU mg−1protein; 12.06 mU mg−1protein and 3.59 mU mg−1protein. Carbohydrate contents ofO. stentinawere very low all year round with an average of 15.18% in dry weight, and lipid contents remain similar (11.77% in dry weight) compared with the values reported for most other temperate bivalves. Enzyme activity significantly decreased over time (P< 0.001). The energy resources of the oysterO. stentinawherein much of the energy was devoted to reproduction seem to affect the defence system.

scholarly journals Polarimetric Determination of Starch in Raw Materials and Discharged Waste from Beer Production

2013 ◽  
Vol 70 (1) ◽  
pp. 70
Author(s):  
Anca Farcas ◽  
Maria Tofana ◽  
Sonia Socaci ◽  
Stancuta Scrob ◽  
Liana Salanta ◽  
...  
Keyword(s):  
Solid Fraction ◽  
Raw Materials ◽  
Starch Content ◽  
Barley Malt ◽  
Brewer’S Spent Grain ◽  
Spent Grain ◽  
Beer Production

Brewer’s spent grain (BGS) is a by-product of thebrewing process, consisting of the solid fraction of barley malt remainingafter separation of worth. In this research, raw materials and discharged waste from beer production were evaluated on the basis of starch content, using Ewers polarimetric method.

scholarly journals Research Regarding the Use of Wheat Biodiversity for Obtaining some Cereal-Based Fermented Mashes

2012 ◽  
Vol 69 (2) ◽  
Author(s):  
Mariana Liliana PÄ‚CALÄ‚ ◽  
Letiția OPREAN ◽  
Lidia FAVIER ◽  
Cristina Anca DANCIU ◽  
Ecaterina LENGYEL
Keyword(s):  
Dynamic Viscosity ◽  
Triticum Turgidum ◽  
Scientific Basis ◽  
Alcohol Concentration ◽  
Total Acidity ◽  
Barley Malt ◽  
Fermented Beverages ◽  
Beneficial Effects ◽  
Physical Chemical

Cereal-based fermented beverages are an opportunity to include probiotics and fiber in human nutrition. Nowadays, increasing the interest for rediscovering the benefits, on scientific basis, of traditional fermented beverages based on cereals. Fermented mashes based on different cereal grist, namely Braga in Romanian, is a healthy and nutritious beverage, a source for new functional products with beneficial effects on human health. Physical-chemical and sensorial characteristics of these beverages depend on the ingredients and method of preparation. In this article was analyzed the influence of the five varieties of wheat on the main physical-chemical and sensorial characteristics of the fermented mashes obtained from grounded debranned millet (Panicum miliaceum), different species of wheat (Triticum aestivum - two variety, Triticum durum - one varieties, Triticum spelta - one variety and Triticum turgidum - one variety) and well modified Pilsner barley malt. There have been two series of determinations: first series with ground millet with the disc mill set to 0.1 mm and a second series with ground millet with the disc mill set to 0.4 mm disc gap. For both series, the other grains used were milled to 0.4 mm disc gap. The mashes content is 1:12 = grounded mix (millet : wheat : barley malt = 1.33:1:1): water. After boiling, reconstruction of the initially content with water, filtering and adding of 7% w/w white crystalline sugar those two series of five sweet mashes was inoculated with a mixed culture (0,01% w/w - dry wheat beer yeast and 0,04% w/w - dry cheese lactic acid bacteria), incubated at 30 ºC for 15 h in the thermostat and then stored at 6ºC for 63 h. At beginning and follow-up of fermentation the mashes were analyzed (pH, volatile and total acidity, total and soluble dry substances, alcohol concentration and dynamic viscosity). At the end of fermentation, it was done the sensory evaluation (colour, sweet, sour, taste, texture and stability). All determinations have made in triplicate and data are shown as mean ± SD. The best results have obtained for mashes containing T. Spelta wheat, followed by mashes with T. durum variety. Highest dynamic viscosity and total acidity was recorded for mashes obtained with Triticum turgidum variety of wheat.

scholarly journals Maize and Sorghum as Raw Materials for Brewing, a Review

2021 ◽  
Vol 11 (7) ◽  
pp. 3139
Author(s):  
Adriana Dabija ◽  
Marius Eduard Ciocan ◽  
Ancuta Chetrariu ◽  
Georgiana Gabriela Codină
Keyword(s):  
Raw Materials ◽  
Gluten Free ◽  
Barley Malt ◽  
Safety Regulations ◽  
Technological Practice ◽  
Long Time ◽  
Sorghum Malt ◽  
Biotechnological Processes ◽  
Beer Production ◽  
Low Alcohol

Brewing is among the oldest biotechnological processes, in which barley malt and—to a lesser extent—wheat malt are used as conventional raw materials. Worldwide, 85–90% of beer production is now produced with adjuvants, with wide variations on different continents. This review proposes the use of two other cereals as raw materials in the manufacture of beer, corn and sorghum, highlighting the advantages it recommends in this regard and the disadvantages, so that they are removed in technological practice. The use of these cereals as adjuvants in brewing has been known for a long time. Recently, research has intensified regarding the use of these cereals (including in the malted form) to obtain new assortments of beer from 100% corn malt or 100% sorghum malt. There is also great interest in obtaining gluten-free beer assortments, new nonalcoholic or low-alcohol beer assortments, and beers with an increased shelf life, by complying with current food safety regulations, under which maize and sorghum can be used in manufacturing recipes.

scholarly journals The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1626
Author(s):  
Paulina Bogdan ◽  
Edyta Kordialik-Bogacka ◽  
Agata Czyżowska ◽  
Joanna Oracz ◽  
Dorota Żyżelewicz
Keyword(s):  
Fatty Acids ◽  
Molecular Nitrogen ◽  
Chenopodium Quinoa ◽  
Flavor Compounds ◽  
Higher Alcohol ◽  
Barley Malt ◽  
Amaranthus Cruentus ◽  
Maltose Syrup ◽  
Beer Production ◽  
Final Composition

Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently, it may affect yeast metabolism and final parameters of the obtained products. In this research, two unmalted pseudocereals were used: quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.). Maltose syrup was tested as a reference material due to its commercial usage as a substitute of malt in production of worts. Replacement of a part of the malt with quinoa or amaranth favorably influenced the profiles of amino and fatty acids. Due to the fact that the type and concentration of individual amino acids and fatty acids in the fermented wort significantly affect the flavor compounds synthesized by yeast, differences in the profiles of esters and higher alcohol have been noted in beers produced with pseudocereals.

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