Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By‐Products

Abstract

Barley is the basic raw material for brewing. Its chemical composition, brewing, and technological indices are highly determinative for the beer quality and the economical efficiency of the brewing process. Barley is rich in protein, carbohydrates, dietary fibers, minerals, and vitamins. The presence of nonstarch polysaccharides as mixed linkage (1-3),(1-4)-␤-D-glucans and arabinoxylans together with the enzymes are responsible for barley modification. Malting is a complex process that involves many enzymes; important ones are ␣-amylase, ␤-amylase, ␣-glucosidase, and limit dextrinase. During the process of malting and brewing, the by-products left after separation of the wort are rich in protein, fibers, arabinoxylans, and ␤-glucan. This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing. It also explores in-depth the several by-products obtained after brewing and their potential for various food applications. Barley brewing by-products offer an opportunity for cereal-based baked and extruded products with acceptable sensory and nutritional characteristics.

Biochemical Composition and Nutritional Evaluation of Barley Rihane (Hordeum Vulgare L)

“…Barley is an ancient cereal grain, which, upon domestication, has evolved from a largely food's grain to feed and malting grain (Kumari and Kotecha, 2015). About 2% of the global barley production is used as food (Gupta et al, 2010). In Tunisia, barley is used as both feed (85%) and food (15%) (El Felahand Medimagh 2005).…”

Evaluation of total phenolic content and antioxidant activity of malting and hulless barley grain and malt extracts

“…At present, only 2% of barley is used for human food (Baik & Ullrich 2008). The malting of barley grain results in an increase in enzyme activity, soluble protein, and breakdown of starch into simple sugars, along with the development of typical colour and flavour (Gupta et al 2010). From the different quality parameters reported in the literature, malt extract content, kernel size fractions, kernel weight, β-glucan, and protein contents, malting losses, friability, α-amylase activity, viscosity, and soluble nitrogen ratio are common assays used to test the quality of malting barley (Fox et al 2003).…”

Barley grain non-starch polysaccharides with malting and nutritional significance.

“…Mohou tak přímo ovlivnit ekonomiku provozu (Han, 2000;Li et al, 2005;Gupta et al, 2010). Problémy s vyšší viskozitou zapříčiněnou arabinoxylany jsou ještě významnější, pokud při vaření piva je použito surogace pšeničným zrnem nebo je použito pšeničného sladu (Lu a Li, 2006).…”

“…In the brewing process, arabinoxylans can be a cause of technological problems related to lower extract content, higher viscosity of mash, sweet wort and beer, directly thus influencing production economy (Han, 2000;Li et al, 2005;Gupta et al, 2010). Problems with higher viscosity due to arabinoxylans are even higher if wheat surrogates or wheat malt are used in brewing (Lu and Li, 2006).…”