Enzymology of the Mashing Step during Beer Production

Denault, Leo J.; Glenister, Paul R.; Chau, S.

doi:10.1094/asbcj-39-0046

Cited by 10 publications

(5 citation statements)

References 8 publications

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“…The activity was almost completely destroyed after 15 min at 50 °C. The same thermal stabilities were noted for β-glucanases of malt extracts (Denault et al, 1981) and for two β-glucanases isolated from germinated barley (Woodward and Fincher, 1982). As β-glucan solubilase [apparently with carboxypeptidase and esterase activity (Bamforth et al, 1979;Bamforth, 1981)] is still active above 50 °C (Bamforth and Martin, 1981), the β-glucans solubilized during the last period of mashing are not degraded any further.…”

Section: Resultssupporting

confidence: 66%

Activity of Arabinoxylan Hydrolyzing Enzymes during Mashing with Barley Malt or Barley Malt and Unmalted Wheat

Debyser

Delvaux

Delcour

1998

J. Agric. Food Chem.

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Pilot scale brews were prepared either with 100% barley malt (BM100) or 60% barley malt and 40% unmalted wheat (BM60W40). Arabinoxylan and β-glucan hydrolyzing enzyme activities were determined during mashing using two temperature profiles. The measured enzymic activities increased for the BM100 and BM60W40 mashes in the early stages of mashing. The endoxylanase and α-l-arabinofuranosidase activities remained constant at 50 °C but rapidly decreased above 50 °C. At 72 °C, the endoxylanase and α-l-arabinofuranosidase activities were almost completely lost. The β-d-xylosidase activity only decreased slowly at 63 °C. The β-glucanase activity decreased rapidly at 50 °C and was completely lost after 15 min at 50 °C. From the xylose (Xyl) levels (a measure for arabinoxylan content) in the BM100 worts (1.28−1.33 g/L), a solubilization of 0.23−0.26% Xyl (% of cereal dry matter) during mashing was calculated. The Xyl levels in the BM60W40 worts (0.92−1.11 g/L) corresponded with a solubilization of 0.12 to 0.15% Xyl during mashing. Keywords: Endoxylanase; xylosidase; arabinofuranosidase; β-glucanase

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Section: Resultssupporting

confidence: 66%

Activity of Arabinoxylan Hydrolyzing Enzymes during Mashing with Barley Malt or Barley Malt and Unmalted Wheat

Debyser

Delvaux

Delcour

1998

J. Agric. Food Chem.

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“…The degradation of the barley and wheat β‐glucans during malting and mashing is due to the action of specific enzymes, such as the β‐glucan solubilases and the endo‐β‐glucanases (endo‐1,4β‐glucanase, malt β‐glucanase, and nonspecific endo‐1,3‐β‐glucanases which hydrolyze 1,4‐β‐linkages next to a 1,3‐β‐linkage). These last endo‐enzymes were found to be inactivated after 15 min at 50°C (Debyser et al., ; Denault, Glenister, & Chau, ), but the β‐glucan solubilases are still active above this temperature (Bamforth & Martin, ). The high molecular weight β‐glucans released during the last part of the mashing are no longer degraded (Debyser et al., ).…”

Section: Resultsmentioning

confidence: 99%

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

et al. 2018

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Background and objectives Effects of 45 and 70°C final malt drying temperature on a traditional Italian durum wheat (SM45, SM70) were evaluated for the malt quality parameters and the wort characteristics when employed in rate of 40% with commercial barley malt (BM), using a common wheat (CWM) as a control test. Findings Drying temperatures and wheat genotypes were major contributors to variability in malt quality parameters. SM45 and SM70 were characterized by reduced protein and starch degradation, lower solubility for beta‐glucans (BG), and high levels of water‐extractable arabinoxylans (WEAX) compared to CWM. Alpha‐ and beta‐amylases, endo‐β‐glucanases, and endo‐1,4‐β‐d‐xylanase activities detected on SM45 were higher than SM70 and CWM, likely due to the combined effects of the cultivar characteristics and the low temperatures used during the kilning phase. When SM4540% and SM7040% were used, the derived worts have had lower color, FAN levels, saccharification time, beta‐glucans (WBG), and viscosity than CWM40%. Conclusions Malting conditions and genotypes affect the malt quality attributes, mainly in terms of extractable compounds and enzyme activities. The use in mashing of 40% of durum wheat malt results in low viscosity and reduced availability of BG. Significance and novelty These first results indicate that durum wheat malt has good characteristics and can be suitable for brewing purposes.

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“…Regarding pH, stability is essential to ensure food safety standards during public consumption. Moreover, it builds up an ideal acidity environment for proteases to solubilize malt proteins [39] and further amylase activity. Also, pH stability around 5.4 avoids the development of volatile compounds usually associated with unpleasant palate effects related to cardboard-and cabbage-like flavors [40].…”

Section: °Brix and Phmentioning

confidence: 99%

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Coelho,

Prista,

Sousa

2024

Beverages

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Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefore, efforts to reintroduce this waste into the food value chain can make a significant contribution to reaching zero food waste, which is a major target in European countries. Possible ways to produce new raw materials through starch enzymatic hydrolysis include brewing, which is an activity in which incorporating stale bread is of great interest. Mashing parameters in brewing processing are the main focus of this study, primarily the time and temperature required to acquire optimal enzymatic activity for starch-efficient hydrolysis. Extending the mashing time to 290 min, within a temperature range of 45–75 °C, allowed us to replace 50% of the required malt with stale bread, thus obtaining a successful pale ale beer. The incorporation of stale bread in a 50:50 ratio did not affect the overall character of the beer, although the alcohol levels stood around 2% below a standard beer’s average level. Depending on the brewer’s final goal, this lighter kind of beer may be well-aligned with new consumer trends supporting more sustainable and lower-alcohol beverages.

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Enzymology of the Mashing Step during Beer Production

Cited by 10 publications

References 8 publications

Activity of Arabinoxylan Hydrolyzing Enzymes during Mashing with Barley Malt or Barley Malt and Unmalted Wheat

Activity of Arabinoxylan Hydrolyzing Enzymes during Mashing with Barley Malt or Barley Malt and Unmalted Wheat

Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process

Brewing Mainly from Stale Bread: A Pale Ale Case Study

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