Inhomogeneity in the lauter tun: a chromatographic view

Hennemann, Martin; Gastl, Martina; Becker, Thomas

doi:10.1007/s00217-018-03226-4

Cited by 12 publications

(11 citation statements)

References 72 publications

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“…It is rich in dietary fibre (30–50%), mainly arabinoxylan, and protein (19–30%), contains low levels of fat and starch, as well as vitamins and minerals [ 2 ]. However, variations in the composition of BSG are common [ 2 , 3 ], which can be associated with numerous factors such differences in barley variety, harvesting conditions, malt type, the adapted brewing process and the addition of adjuncts during brewing, the point at which BSG is retrieved from the brewing process and also where in the filter cake the BSG sample is retrieved [ 1 , 3 , 4 , 5 ]. The primary outputs for BSG are in animal nutrition and landfill.…”

Section: Introductionmentioning

confidence: 99%

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Neylon

Arendt

Zannini

et al. 2021

Foods

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Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

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Section: Introductionmentioning

confidence: 99%

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Neylon

Arendt

Zannini

et al. 2021

Foods

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“…[29] Thus, arabinoxylan can have a great influence on wort separation, since more than 80% of arabinoxylan remains in the spent grains. [4] The results suggest that not only the water-soluble content of arabinoxylans, but the total concentration in the grain should be examined, because the total water-soluble arabinoxylan had no correlation to the flux of the wort. In comparison approximately 70% of the b-glucan is extracted, while 30% remains in the spent grains.…”

Section: Discussionmentioning

confidence: 94%

“…Components of interest within the filter cake are starch polysaccharides (dextrins), non-starch polysaccharides such as b-glucan, and arabinoxylan, as well as proteins, lipids, polyphenols, and metal ions. [4,5] Polysaccharides are polymeric carbohydrates built from monosaccharides or monosaccharide derivatives linked by glycosidic bonds with a main source in malt. A differentiation between a-, b-glucans and arabinoxylans can be made in wort and beer.…”

Section: Introductionmentioning

confidence: 99%

Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation

Gastl

Kupetz

Becker

2020

Journal of the American Society of Brewing Chemists

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The cytolytic malt criteria viscosity and b-glucan are used as an integral part of routine laboratory control measures to classify the malt modification level and to ensure good processability. Part one of this two-part publication demonstrated that barley varieties with high cytolytic modification along with low b-glucan content tend to have a higher content of usually unconsidered water-soluble arabinoxylan. This study investigated the arabinoxylan molar mass distribution and its impact on processability. In order to observe the impact of arabinoxylans on separation processes in the brewhouse, lautering tests of different modified malt types were performed. The results suggest that in contrast to their lower b-glucan content, highly modified malt types had a higher average arabinoxylan content (767 mg/L) than medium modified samples (710 mg/L). Furthermore, differentiation of arabinoxylan molar mass resulted in a higher molar mass of 14-34% above 50 kDa in these samples. In terms of processability, flux through the spent grain cake was mainly influenced by wort viscosity (r¼-0.621, p < 0.01), although arabinoxylan had little influence on the viscosity. However, 53% of highly modified malt samples had a flux of less than 4 L/h Â m 2 (average value) despite low b-glucan levels. A principal component analysis identified arabinoxylans as the main driving force in connection with the permeability through the filter cake, whereby especially highly modified barley varieties (60%) were affected. Arabinoxylans may have a decisive effect, so it is not only b-glucan as a structural cell wall substance and present viscosity that should be considered as determining quality characteristics.

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“…Due to the high starch content in black barley, corn, and wheat samples it can be concluded that the increase in viscosities was influenced by a higher starch content in worts, resulting in longer filtration times in the samples mentioned above [ 21 ]. Laitila et al [ 22 ] also found that malt quality and wort separation performance are significantly influenced by the growth of indigenous microbiota during the process of malting.…”

Section: Resultsmentioning

confidence: 99%

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

Blšáková

Gregor

Mešťánek

et al. 2021

Foods

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The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study—barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s−1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.

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Inhomogeneity in the lauter tun: a chromatographic view

Cited by 12 publications

References 72 publications

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Determination of Cytolytic Malt Modification – Part II: Impact on Wort Separation

The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity

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