Alternatives to malt in brewing

Bogdan, Paulina; Kordialik‐Bogacka, Edyta

doi:10.1016/j.tifs.2017.05.001

Cited by 91 publications

(86 citation statements)

References 69 publications

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“…Sample 11 where the pinhão pre‐gelatinised flour represented 90% of the grist resulted in a soluble extract of 8.40 g/100 g. As would be expected, this reflected a low enzymatic conversion by the barley malt (10% in mass) and low fermentable sugars. As noted previously , when large amounts of barley malt are substituted, the addition of exogenous enzymes is necessary. In addition, other factors can contribute to yield loss owing to the high level of pinhão pre‐gelatinised flour.…”

Section: Resultsmentioning

confidence: 95%

Physicochemical study of pinhão flour as source of adjunct in beer production

et al. 2018

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Pinhão seed flour can be used as a soluble adjunct in the production of beer. The objective of this work was to determine the proportion of pinhão flour and barley malt to obtain a suitable extract for beer production. In addition, as a source of starch it is important to determine the viscoamylographic properties and chemical composition. To achieve this, three samples of pinhão flour were manufactured: raw, frozen raw and pre‐gelatinised flour. Of these, pre‐gelatinised pinhão flour was compatible with the brewing process, with low gelatinisation point and low viscosity. Raw and frozen raw flour showed a high gelatinisation point (> 78°C) which required the same pre‐treatment as processed corn and rice. The total starch yield for pinhão flour was 63.8% on a dry basis. The most effective blend was 20% of pinhão pre‐gelatinised flour and 80% malted barley. This increased the yield by 10%, thereby proving economically attractive. The pinhão flour adjunct contributed no functional enzymes to the mashing process, made no contribution to beer colour and made a positive contribution to the body and head retention. This influenced the filterability and the colloidal stability of the beer. The use of pinhão flour as a brewing adjunct does not require chemical agents or pre‐treatment. The pre‐gelatinisation and drying procedures provide a simple and cheap method for obtaining pinhão flour for both pilotscale and commercial production. © 2018 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 95%

Physicochemical study of pinhão flour as source of adjunct in beer production

et al. 2018

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“…There is growing interest in the brewing industry regarding the use of new raw materials to produce beverages with unique flavors . These include less popular grains and pseudocereals, such as quinoa ( Chenopodium quinoa Willd.…”

Section: Introductionmentioning

confidence: 99%

Suitability of unmalted quinoa for beer production

et al. 2018

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“…Otherwise, sorghum has been utilized for years in African regions to produce a typical sorghum beer (Lyumugabe, Gros, Nzungize, Bajyana, & Thonart, ). Brewery industry has attempted to widen its offer by developing new, innovative products according to increasing demands (Bogdan, & Kordialik‐Bogacka, ). In this sense, beer for celiac population is a good alternative to broaden the market, and more studies on sorghum cultivars around the world must to be developed, since malting can be employed as an appropriate pretreatment to improve nutritional, biochemical, and bio‐functional properties of cereal grains, through reducing anti‐nutrients, such as phytic acid, develop amylase activity, and increasing bioactive compounds, such as γ‐aminobutyric‐acid (GABA), phenolic acids, and antioxidant activity (Baranwal, ; Saleh, Wang, Wang, Yang, & Xiao, ).…”

Section: Introductionmentioning

confidence: 99%

Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

Garzón

Drago

2018

J Food Biochem

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The potential of twenty‐four hybrids of white (WS) and red sorghum (RS) to produce beer or bio‐functional malted beverages was studied. Brewery aptitude was evaluated through diastatic power (DP), β‐amylase activity, hot water extract (HWE), and Kolbach index using sorghum malted at 30°C; while bio‐functional potential was evaluated through GABA, free amino acids (FAA) content, phenolics, and antioxidant capacity of sorghum malted at 25°C. Only eight hybrids showed DP and β‐amylase activity appropriate to brewery industry (≥22°DP/g d.b., and ≥60 UBetamyl/g d.b., respectively). White sorghum hybrid presented better potential for brewing. Levels of GABA were higher for malted RS (33.0–60.6 mg/100 g d.b.) than for WS (18.4–48.1 mg/100 g d.b.). GABA content was predicted taking into account the protein content, color, and ether extract of malted hybrids. Red sorghum hybrid presented better potential for bio‐functional beverages, and such aptitude could be predicted from composition. Practical applications Selecting sorghum hybrids for a particular food is crucial to obtain a product with high quality. There are numerous available sorghum hybrids in the market, and the prediction of the best ones for making functional beverages trough simply equations taking into account chemical composition could be a solution of time and resources for the food industry. On the other hand, we checked the best hybrids in regards to its malting potential in a simple manner. This research established white sorghum hybrids were the best raw materials to produce higher enzymatic activity of malted products for sorghum brewery industry, and red sorghum hybrids were the best ones for bio‐functional beverages.

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Alternatives to malt in brewing

Cited by 91 publications

References 69 publications

Physicochemical study of pinhão flour as source of adjunct in beer production

Physicochemical study of pinhão flour as source of adjunct in beer production

Suitability of unmalted quinoa for beer production

Aptitude of sorghum ( Sorghum bicolor (L) Moench) hybrids for brewery or bio‐functional malted beverages

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