The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity

Gazza, Laura; Nocente, Francesca

doi:10.3390/foods12183500

Cited by 2 publications

(1 citation statement)

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“…In light of this, a strong boost to the brewing sector could be derived from the cultivation of unconventional cereals if used as an alternative to or in mixture with barley malt in order to create innovative fermented beverages. Although barley (Hordeum vulgare L.) remains the first-choice grain used in brewing Western-style beers, the recent interest in "underutilized" cereals and pseudocereals, such as oat, einkorn, sorghum, teff, millet, buckwheat, quinoa and amaranth [2,3], has also spread to the brewing sector due to their possible contribution to new beer flavors and quality, as well as their potential effect on health issues. Indeed, in consideration of the notable increase in the prevalence of gluten-related disorders such as celiac disease and wheat sensitivity, gluten-free cereals or cereal species characterized by less structured and more digestible gluten could be suitable for the production of low-gluten or gluten-free fermented beverages [4].…”

Section: Introductionmentioning

confidence: 99%

Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials

Nocente,

Galassi,

Taddei

et al. 2023

Beverages

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Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.

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Section: Introductionmentioning

confidence: 99%