Ionic composition of beer worts produced with selected unmalted grains

Sterczyńska, Monika; Stachnik, Marta; Poreda, Aleksander; Pużyńska, Katarzyna; Piepiórka-Stepuk, Joanna; Fiutak, Grzegorz; Jakubowski, Marek

doi:10.1016/j.lwt.2020.110348

Cited by 10 publications

(6 citation statements)

References 39 publications

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“…In the food industry, spelt grain has great technological potential for specialty breads, organic food, and food products, with characteristics that differ from regular wheat products [20]. Spelt grain can be used in brewing as an unmalted adjunct during mashing [21]. Other examples of foods that can be obtained from spelt grain are pasta, baked goods, high-fiber breakfast cereals, snacks, crackers, and beverages [6,22,23].…”

Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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Although durum wheat flour is conventionally used to produce pasta, in this study, emphasis was placed on the use of spelt flour in the formulation of the pasta recipe, with the replacement with spent grain obtained from distilleries for its content of fiber and protein. D-optimal design was used to optimize the influence of spent grain addition for the quality attributes of spelt pasta. In order to optimize the spelt pasta matrix, the spent grain content was varied (5%, 10%, 15%, and 20%) so that all responses were optimized (maximize cohesiveness, fracturability, proteins, total dietary fiber, total phenolic content, and antioxidant activity, minimize cooking loss, in-range firmness, and color paste). The optimal addition of spent grain in the spelt pasta recipe was 11.70%, yielding values with differences of less than 5% from the values predicted by the model and producing finished products with good nutritional properties without negative consequences on quality. Spent grain is a valuable byproduct that deserves to be used for fortification in order to obtain pro-health food. This study presents a formulation of spelt pasta with the addition of spent grain using mathematical modeling and statistical optimization.

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Section: Introductionmentioning

confidence: 99%

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Chetrariu

Dabija

2022

Applied Sciences

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“…The minor ions are iron, copper, zinc, and manganese [ 73 ]. Ions are necessary for the correct course of the fermentation process and for the growth of beneficial microorganisms [ 74 ], but also contribute directly to the flavor of beers as non-volatile taste-active compounds [ 75 ]. The mineral composition of the wort also depends on the nature of the raw materials [ 76 ].…”

Section: Mashing and Wortmentioning

confidence: 99%

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Díaz

Durán‐Guerrero

Lasanta

et al. 2022

Foods

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In the past few years, there has been a growing demand by consumers for more complex beers with distinctive organoleptic profiles. The yeast, raw material (barley or other cereals), hops, and water used add to the major processing stages involved in the brewing process, including malting, mashing, boiling, fermentation, and aging, to significantly determine the sensory profile of the final product. Recent literature on this subject has paid special attention to the impact attributable to the processing conditions and to the fermentation yeast strains used on the aromatic compounds that are found in consumer-ready beers. However, no review papers are available on the specific influence of each of the factors that may affect beer organoleptic characteristics. This review, therefore, focuses on the effect that raw material, as well as the rest of the processes other than alcoholic fermentation, have on the organoleptic profile of beers. Such effect may alter beer aromatic compounds, foaming head, taste, or mouthfeel, among other things. Moreover, the presence of spoilage microorganisms that might lead to consumers’ rejection because of their impact on the beers’ sensory properties has also been investigated.

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“…For example, the temperature increase without any pause during mashing will decrease the concentrations of histidine and tryptophan (Carvalho et al, 2018), and the composition and content of amino acids would affect the final quality of beer (Aredes et al, 2021). In addition, zinc ions will form complexes with proteins and be removed together during boiling process (Sterczyńska et al, 2020). Calcium and magnesium ions can promote the formation of salt bridges and flocculation of negatively charged proteins, and can also reduce the surface charge of proteins to promote precipitation.…”

Section: Effect Of Wort Preparing Parameters On the Sdf Composition I...mentioning

confidence: 99%

Effects of wort preparing parameters on the composition of soluble dietary fibre in wheat beer

Song¹,

Du²,

Li³

et al. 2021

IFRJ

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Wheat beer would be a desirable source of quality soluble dietary fibre (SDF). The effects of wort preparing parameters on SDF in wheat beer were investigated in the present work. Non-starch polysaccharides and polyphenols were greatly influenced by wheat malt percentage (WMP), while resistant protein (RP) was augmented by extending resting at 63°C. By verification test, the optimised parameters for high SDF wheat beer were WMP 55%, resting for 20 min at 43°C, 20 min at 50°C, and 20 min at 63°C, in which SDF was 2,178 mg/L. Most of SDF in wheat wort were retained in beer during fermentation and maturation (R = 0.561*). And SDF of wheat beer contained more RP and polyphenols. The present work contributes in controlling SDF content in wheat beer. It also has important guiding significance for beer brewing enterprises to develop new products rich in SDF.

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Ionic composition of beer worts produced with selected unmalted grains

Cited by 10 publications

References 39 publications

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

Valorisation of Spent Grain from Malt Whisky in the Spelt Pasta Formulation: Modelling and Optimization Study

From the Raw Materials to the Bottled Product: Influence of the Entire Production Process on the Organoleptic Profile of Industrial Beers

Effects of wort preparing parameters on the composition of soluble dietary fibre in wheat beer

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