Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort

Abstract

This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content, and sugar profile. It was concluded that malting teff at 24 °C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were 80.4% extract, 80.9% fermentability, 1.53 mPa s viscosity, 7.4 EBC-U color, 129 mg/L FAN, and 72.1 g/L of total fermentable sugars. Statistical analysis showed that pasting characteristics of teff malt were negatively correlated with some malt quality attributes, such as extract and fermentability. Witkop teff appeared to be a promising raw material for malting and brewing. However, the small grain size may lead to difficulties in handling malting process, and a bespoke brewhouse plant should be developed for the production at industrial scale.

Recent innovations in the production of selected specialty (non-traditional) beers

“…A drawback with teff malt is that it exhibits high gelatinization temperature because of small-sized starch granules with high crystallinity. Di Ghionno et al (2017a) produced white teff (Witkop) malt suitable for brewing by malting at 24 °C for 6 days. Di Ghionno et al (2017b) used 100% raw teff with the Ondea®Pro exogenous enzyme formulation (α-amylase, β-glucanase, xylanase, proteinase, pullulanase, lipase) and 100% teff malt in brewing.…”

Rice malting optimization for the production of top‐fermented gluten‐free beer

“…Beer is one of the oldest and most widespread beverages in the world. It is principally produced from barley or wheat malt, but other cereals are used and have been investigated for the production of malt and beer . The use of alternative cereals for production of beer is challenging in terms of the different physics and technological properties and taste deviation from original beer.…”

“…In genetically predisposed individuals the ingestion of alcohol‐soluble fractions of gluten proteins from wheat, barley, rye and oat (gliadins, hordeins, secalins and avidins respectively) could lead to intestinal villous atrophy, malabsorption of nutrients, resulting in loss of weight or failure to thrive in infants, and a high risk of gastrointestinal cancer. In addition, other gluten‐related diseases, such as gluten ataxia, dermatitis herpetiformis, wheat allergy, and gluten sensitivity, affect up to 6% of the global population . At present, no pharmacological treatments are available, and all patients are required to adhere to a strict lifelong gluten‐free diet.…”

“…It is principally produced from barley or wheat malt, but other cereals are used and have been investigated for the production of malt and beer. [5][6][7][8] The use of alternative cereals for production of beer is challenging in terms of the different physics and technological properties and taste deviation from original beer. The chemical composition of alternative grains is generally suboptimal for the production of a beverage similar to a traditional beer.…”

“…In addition, other gluten-related diseases, such as gluten ataxia, dermatitis herpetiformis, wheat allergy, and gluten sensitivity, affect up to 6% of the global population. 7 At present, no pharmacological treatments are available, and all patients are required to adhere to a strict lifelong gluten-free diet. Following a gluten-free diet represents a difficult challenge for consumers and their families and might seriously compromise their quality of life.…”