Gluten hypersensitivities and their impact on the production of gluten-free beer

Gumienna, Małgorzata; Górna, Barbara

doi:10.1007/s00217-020-03579-9

Cited by 17 publications

(16 citation statements)

References 85 publications

(148 reference statements)

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“…Consumption of beer is toxic to celiac patients and could results into this autoimmune disorder due to the presence of gliadin from wheat gluten, prolamines/hordeins from barley, and secalins from rye [19,56]. Scientific research has shown that the successful long-term management of this autoimmune disorder is strict adherence to GF diets [57][58][59]. Hence, the needs for GF-beer.…”

Section: Gluten-free Beermentioning

confidence: 99%

“…Pseudo-cereals malted beer produced from amaranth, buckwheat, and quinoa free of gluten is therefore recommended for celiac patient [56,57,64]. These malted beers contain adequate proteins and relatively high starch with sensory attributes slightly lower compared to beer produced from wheat and barley in respect to their taste, aroma, and mouthfeel when adequately mashed, fermented, and stabilized.…”

Section: Gluten-free Beermentioning

confidence: 99%

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Celiac Disease Management through Gluten-Free Diets

Olawoye¹,

Kadiri²,

Fagbohun³

et al. 2021

Celiac Disease

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In recent times, there had been an increase in the consumption of food products made from cereals other than wheat flour. This is partly due to the surge or rise in wheat importation thereby led to a high foreign exchange spending for countries with comparative disadvantage in the cultivation and production of wheat grain. Aside from this, there had been a major concern on the health challenges emanating as a result of the consumption of food made from wheat flour. This health challenge is called celiac disease; an immune-mediated disease arising from the inability of the consumer to ingest gluten-containing products. This book chapter intends to write on the management of celiac disease using gluten-free diets.

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Section: Gluten-free Beermentioning

confidence: 99%

Section: Gluten-free Beermentioning

confidence: 99%

Celiac Disease Management through Gluten-Free Diets

Olawoye¹,

Kadiri²,

Fagbohun³

et al. 2021

Celiac Disease

View full text Add to dashboard Cite

show abstract

“…According to the European Commission guidelines, the gluten-free label can be ascribed to beers made from pseudocereal malts and atypical gluten-free (GF) cereal malts and beers made from typical brewing malts and other malts containing gluten, which have been technologically processed to reduce the gluten level to no more than 20 mg/kg. We can also define very-low-gluten beer as beer made from brewing malts which have undergone special technological processing to reduce the level of gluten to no more than 20-100 mg/kg [105].…”

Section: Raw Materials Influence and Brewing Process Impact On Beer Functionality And Its Compoundsmentioning

confidence: 99%

Functionality of Special Beer Processes and Potential Health Benefits

et al. 2020

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Consumers’ demand for functional fermented food that can fulfill nutritional needs and help maintain a balanced diet while also having a positive impact on one’s health status is increasing all over the world. Thus, healthy choices could include beverages with nutrients and bioactive compounds which can be used as an effective disease-prevention strategy. Regular beer has certain health benefits which inspire further research with the prospect of obtaining special functional beers with little or no alcohol content. As observed, the special beer market remains highly dynamic and is predicted to expand even further. Therefore, brewers need to keep up with the consumers’ interests and needs while designing special beers, namely nonalcoholic beers (NABs), low-alcohol beers (LABs), and craft beers (CBs). Thus, understanding the potential uses of bioactive compounds in special beer, the wide range of therapeutic effects, and the possible mechanisms of action is essential for developing healthier beverages. This review aimed to evaluate the nutritional features of special beers, and their proven or potential beneficial actions on one’s health status and in preventing certain diseases.

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“…These products derive from enzymatic manipulation of amylolysis and proteolysis of raw materials in the brewing process and are extensively reviewed elsewhere (Cela et al . 2020 ; Gumienna and Gorna 2020 ).…”

Section: Introductionmentioning

confidence: 98%

Packing a punch: understanding how flavours are produced in lager fermentations

Lin

Garcia‐Caro

Zhang

et al. 2021

FEMS Yeast Research

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Beer is one of the most popular beverages in the world and it has an irreplaceable place in culture. Although invented later than ale, lager beers dominate the current market. Many factors relating to the appearance (colour, clarity, and foam stability) and sensory characters (flavour, taste, and aroma) of beer, and other psychological determinants affect consumers’ perception of the product and defines its drinkability. This review takes a wholistic approach to scrutinise flavour generation in the brewing process, focusing particularly on the contribution of the raw ingredients and the yeasts to the final flavour profiles of lager beers. In addition, we examine current developments to improve lager beer flavour profiles for the modern consumers.

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Gluten hypersensitivities and their impact on the production of gluten-free beer

Cited by 17 publications

References 85 publications

Celiac Disease Management through Gluten-Free Diets

Celiac Disease Management through Gluten-Free Diets

Functionality of Special Beer Processes and Potential Health Benefits

Packing a punch: understanding how flavours are produced in lager fermentations

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