2016
DOI: 10.1002/jib.321
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A fundamental study on the relationship between barley cultivar and hordeins in single cultivar beers

Abstract: The hordein proteins found in beer are not suitable for gluten-sensitive consumers. Hordeins are storage proteins found in barley and have limited solubility in water. It is not currently known if the nitrogen concentration of barley directly impacts on the hordeins present in beer. In this study a controlled malting on eight barley cultivars was performed and a single cultivar model beer was produced from each. The single cultivar model beers were then examined for differences in content of hordeins. The qual… Show more

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Cited by 3 publications
(3 citation statements)
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“…Gluten in raw barley is carried over into the malt and subsequently into the final beer. As was shown by Taylor and Arendt , two identically brewed malt beers (identical malting conditions) from Propino variety harvested in two separate regions in Ireland (Carlow and Waterford) had significantly different gluten concentrations (on average 60 and 20 ppm gluten peptides respectively). The malting process is also reported as having an influence on the final gluten content in beer .…”
Section: Resultsmentioning
confidence: 63%
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“…Gluten in raw barley is carried over into the malt and subsequently into the final beer. As was shown by Taylor and Arendt , two identically brewed malt beers (identical malting conditions) from Propino variety harvested in two separate regions in Ireland (Carlow and Waterford) had significantly different gluten concentrations (on average 60 and 20 ppm gluten peptides respectively). The malting process is also reported as having an influence on the final gluten content in beer .…”
Section: Resultsmentioning
confidence: 63%
“…NiD 91/676/EEC ] imposed by the European Union that limits farmers in the use of nitrogen fertilizers on barley crops . Nitrogen availability positively affects grain protein content , which in turn leads to an increased C‐hordein (gluten from barley) content in the grain and subsequently affects the gluten content in beer . For improved fermentation, malt quality (modification) has significantly improved over recent years.…”
Section: Resultsmentioning
confidence: 99%
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