Kilning Conditions for the Optimization of Enzyme Levels in Buckwheat

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The influence of two factors, total concentration and fraction of three pairs of commercial enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studied for their overall effect on buckwheat wort quality using response surface methodology (RSM). This study revealed that the addition of increasing levels of Hitempase 2XL to the buckwheat mash increased colour, extract levels, wort filtration, fermentability and total fermentable extract (TFE), along with decreasing viscosity values. Results also determined a high level of fermentability when an enzyme combination of 30% Biocellulase and 70% Hitempase was added to the mash. The addition of increasing levels of Amylo 300 to buckwheat mashes resulted in increases in fermentability and total fermentable extract (TFE), along with increases in total soluble nitrogen (TSN), free amino nitrogen (FAN) and Kolbach index (KI). With regard to the proposed optimal regime, although no synergistic effect was found when the three enzymes were used together, the optimum conditions for the production of buckwheat wort with lowest viscosity, highest extract and optimal fermentability were achieved using a joint model. Overall, the findings of this study demonstrate the feasibility of producing wort suitable for the brewing of glutenfree beer from 100% malted buckwheat with careful optimisation of enzyme types and dosage levels.

Section: Fermentability and Total Fermentable Extract (Tfe)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Phiarais

Schehl

Oliveira

et al. 2006

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“…Since the number of sufferers of recognized celiac disease is increasing, the demand for gluten free products is increasing accordingly. In recent years, the interest in malting and brewing with gluten-free cereals has been increasing, and special attention has been given to sorghum [1][2][3]5,8,11 , buckwheat 24,25,[28][29][30] , proso millet 21,35 , teff 33 , quinoa 34 and rice 6 .…”

Section: Introductionmentioning

confidence: 99%

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

Usansa

Burberg

Geiger

et al. 2011

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Two black rice varieties, "black non-waxy" and "black waxy", were investigated as possible raw materials for the production of malt. The malting conditions were optimised using response surface methodology. The three process parameters were steeping, germination time and temperature. Each parameter was tested at three levels: adjustment degrees of steeping were 38, 41, and 44%, germination times were 6, 7, and 8 days, and the temperatures were 20, 25 and 30°C. At the end of the germination process, all samples were kilned at 50°C for 24 h, and shoot/rootlets were removed before a detailed quality assessment was performed. Data analysis was performed using the Design Expert Statistic Program. The optimal conditions found for both rice varieties were as follows: germination time of 8 days at 30°C and 44% grain moisture. Although the extract yield, and α-amylase and β-amylase activities of both rice malts were lower than barley malt, the higher activity of limit-dextrinase enzyme and apparent attenuation limit (AAL), which was higher than 80%, suggests that rice malt has potential for use in brewing.

“…Furthermore, recent studies have shown that buckwheat is becoming increasingly popular as a brewing ingredient 49,51,65,66 , especially since it has been shown to have the potential to be used as a raw material for the production of gluten-free beer 30,39,66,71 . In previous studies by the present authors, the malting procedure 50,51,[67][68][69] and the mashing procedure 65 , along with the addition of commercial enzymes 50 to buckwheat has been optimised.…”

Section: Introductionmentioning

confidence: 99%

“…In previous studies by the present authors, the malting procedure 50,51,[67][68][69] and the mashing procedure 65 , along with the addition of commercial enzymes 50 to buckwheat has been optimised. The main focus of this study was to take the findings from these studies, which were performed on laboratory scale, to the brewery pilot scale.…”

Section: Introductionmentioning

confidence: 99%

Processing of a Top Fermented Beer Brewed from 100% Buckwheat Malt with Sensory and Analytical Characterisation

Phiarais

Mauch

Schehl

et al. 2010

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A top fermented beer was brewed from 100% buckwheat malt and sensory and analytical characterisation was carried out. Difficulties with lautering and filtration were encountered during the brewing process, which resulted in problems during fermentation and beer filtration. The beer was evaluated in the fresh and forced aged state for the following attributes: odour, purity of taste, mouthfeel, tingling, and bitterness. Analytical results indicated that the buckwheat beer compared quite closely to a typical wheat beer with regard to pH, FAN, fermentability and total alcohol. However, the extract of the buckwheat wort was lower, resulting in a final extract yield of 54.5%. GC analysis of the resultant beer revealed commonly encountered levels of the esters that give beer a fruity character. A low level of fusel alcohols, in comparison to a typical wheat beer, was detected. A high level of ethyl caprinate (coconut flavour) and lauric acid (fatty odour) was detected. Sensory analysis indicated that the buckwheat beer was acceptable with regard to odour, purity of taste, mouthfeel, tingling and bitterness. In conclusion, results of this study prove buckwheat's qualification as a gluten-free brewing material and with process optimisation, its readiness for marketing.