Impact of the use of unmalted adjuncts on the rheological properties of beer wort

ROSA, Raul Santiago; Lannes, Suzana Caetano da Silva

doi:10.1590/fst.101021

Cited by 3 publications

(3 citation statements)

References 14 publications

(16 reference statements)

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“…Regarding appearance, B1 was associated as beer without foam and bubbles, and regarding texture it was associated as beer with high viscosity. Differences in beer viscosities have been linked to the quality of ingredients used in brewing, considering that high viscosity can still hinder steps such as filtration in beer processing (Rosa & Lannes, 2022).…”

Section: Catamentioning

confidence: 99%

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

et al. 2023

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Faced with changes in eating habits, consumers currently seek to enjoy moderate consumption of healthy food products that results in sensory pleasure. Here, our study aimed to evaluate the biochemical and physicochemical properties and sensory profile of craft beers produced in the Brazilian Midwest region. Our evaluation of the beverages revealed different physicochemical characteristics such as alcohol content, soluble solids, titratable acidity in citric acid, and dry extract percentage, with values ranging between 4.06-6.13%, 5.13-10.98 °Brix, 1.71-3.45%, and 3.38-7.99%, respectively. Moreover, the average density of the beverages was 0.9906 g/cm 3 . In addition, the antioxidant activity and total phenolic of the beverages ranged between 14.28-20.46 mMol of Trolox/100 mL and 74.84-108.45 mg/100 g, respectively. Phenolic compounds that are essential in human nutrition, such as epicatechin, catechin, gallic acid, p-coumaric acid, caffeic acid, ferulic acid, rutin, and kaempferol, were identified in the beverages. Regarding the sensory profile of the craft beers, the beers had an average acceptability index of 75.11% for appearance, 70.24% for aroma, 60.43% for flavor, and 73.53% for texture. Our study demonstrated a correlation between chemical composition and acceptability index of beer, indicating a preference for lighter colored, fuller, and less acidic beers.

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Section: Catamentioning

confidence: 99%

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

et al. 2023

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“…Accordingly, the use of barley malt substitutes, as a source of extract, can be part of the solution. These materials, which bring additional sources of carbohydrates and protein into the wort, are called adjuncts [1,8,9].…”

Section: Introductionmentioning

confidence: 99%

Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm

Pribić,

Kamenko,

Despotović

et al. 2024

Foods

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Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the requirements for modern brewing adjuncts. In this study, two triticale varieties, in both unmalted and malted forms, were investigated at various ratios in the grist, applying different mashing regimes and concentrations of the commercial enzyme Shearzyme® 500 L with the aim of evaluating their impact on wort production. In order to capture the complex relationships between the input (triticale ratio, enzyme ratio, mashing regime, and triticale variety) and output variables (wort extract content, wort viscosity, and free amino nitrogen (FAN) content in wort), the study aimed to implement the use of artificial neural networks (ANNs) to model the mashing process. Also, a genetic algorithm (GA) was integrated to minimize a specified multi-objective function, optimizing the mashing process represented by the ANN model. Among the solutions on the Pareto front, one notable set of solutions was found with objective function values of 0.0949, 0.0131, and 1.6812 for the three conflicting objectives, respectively. These values represent a trade-off that optimally balances the different aspects of the optimization problem. The optimized input variables had values of 23%, 9%, 1, and 3 for the respective input variables of triticale ratio, enzyme ratio, mashing regime, and triticale variety. The results derived from the ANN model, applying the GA-optimized input values, were 8.65% w/w for wort extract content, 1.52 mPa·s for wort viscosity, and 148.32 mg/L for FAN content in wort. Comparatively, the results conducted from the real laboratory mashing were 8.63% w/w for wort extract content, 1.51 mPa·s for wort viscosity, and 148.88 mg/L for FAN content in wort applying same input values. The presented data from the optimization process using the GA and the subsequent experimental verification on the real mashing process have demonstrated the practical applicability of the proposed approach which confirms the potential to enhance the quality and efficiency of triticale wort production.

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“…Beer is one of the oldest fermented beverages and one of the most consumed lowalcohol drinks in the world, with an increase in consumption year over year [1][2][3][4][5]. The conventional raw materials for obtaining beer are barley malt or wheat malt, but people with known gluten sensitivity or diagnosed with celiac disease cannot consume this drink [6,7]. For a gluten-free beer, the safest method is to use gluten-free grains as raw material, such as corn, sorghum, rice, millet, etc., or pseudocereals, such as buckwheat, amaranth, and quinoa [1,2,8].…”

Section: Introductionmentioning

confidence: 99%

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

et al. 2023

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One of the earliest biotechnological processes is brewing, which uses conventional raw materials like barley malt and, to a lesser extent, wheat malt. Today, adjuncts are used in the brewing of 85–90% of the world’s beer, with significant regional differences. The results of this study’s brewing were compared to those of beer made only from malted barley. Malted and unmalted sorghum were suggested for use in this study’s brewing. In order to improve the technical mashing operation and raise output yield, commercial enzymes were introduced. The following physicochemical analyses of the finished beer were carried out in accordance with regulatory requirements: original extract (% m/m), apparent extract (% m/m), alcohol content (% v/v, % m/m), density (g/cm3), turbidity (EBC), pH, color (EBC), bitterness value (IBU), oxygen content (mg/L), carbon dioxide content (g/L). A nine-point hedonic scale was used to conduct the sensory evaluation of the beer samples. Sorghum was easily included into the technological process to create a finished product that, in many ways, resembled traditional beer, making sorghum appropriate for typical beer drinkers. The laboratory brewing formula that produced the highest-quality results of all the tested variants included 60% sorghum malt and 40% unmalted sorghum: original extract 11.26% m/m, apparent extract 4.59% m/m, alcohol content 4.12% v/v, turbidity 0.74 EBC, CO2 content 5.10 g/L. The resulting sorghum beer typically has low alcohol content, a complex, aromatic, slightly sour flavor, a mild bitter or astringent sensation, and less stable foam.

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Impact of the use of unmalted adjuncts on the rheological properties of beer wort

Cited by 3 publications

References 14 publications

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

Commercial craft beers of midwest Brazil: biochemical and physicochemical properties and their relationship with its sensory profile

Modeling and Optimization of Triticale Wort Production Using an Artificial Neural Network and a Genetic Algorithm

Brewing with Unmalted and Malted Sorghum: Influence on Beer Quality

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