Accurate quantification of small and large starch granules in barley and malt

Schepper, C.F. De; Michiels, P.; Langenaeken, Niels A.; Courtin, Christophe M.

doi:10.1016/j.carbpol.2019.115329

Cited by 31 publications

(25 citation statements)

References 26 publications

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“…On percentage basis, the small starch granules are much more abundant than the large starch granules. Due to higher surface area to volume ratio, small granules are rapidly hydrolyzed during malting than large granules, but barley malt still contains 17‐27% of small starch granules (De Schepper et al., 2020). Barley varieties that have starch granules that are loosely packed into the protein matrix of the endosperm have more open spaces in which water can diffuse more freely (Bamforth & Barclay, 1993).…”

Section: Grain: Structure and Morphophysiological Characteristicsmentioning

confidence: 99%

Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.

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Section: Grain: Structure and Morphophysiological Characteristicsmentioning

confidence: 99%

Quality attributes for barley malt: “The backbone of beer”

Rani

Bhardwaj

2021

Journal of Food Science

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“…20%) (135,141). The remainder mostly consists of small and large starch granules embedded in a protein matrix (123,142). Therefore, the endosperm is a reservoir for storage compounds and is important from the perspective of the brewer, since the extract yield depends on the starch content.…”

Section: Kilningmentioning

confidence: 99%

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

et al. 2021

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Despite decades of extensive research, beer flavour instability remains a challenge for both brewing and malting industries. Malt impacts the brewing process as well as the quality of the final beer. It also affects the stability of beer flavour, as it delivers to the brewing process various compounds with the potential to compromise the desired flavour characteristics of beer. These include staling aldehydes and their precursors, such as amino acids, reducing sugars, α‐dicarbonyls and bound‐state aldehydes. In general, the content of these compounds depends on barley variety and quality, the malting regime and final malt quality. Malt that represents a low potential for beer staling, i.e. that has low values of Kolbach Index, heat load, colour, LOX activity, Strecker aldehydes, transition metal ions and high antioxidative activity, leads to beer with enhanced flavour stability. However, the consistent production of malt with the desired quality remains challenging. Approaches to achieve this include adjustment of steeping and germination conditions, allowing control of grain modification and thus, the reservoir of aldehydes precursors. Also, the application of alternative kilning technologies may reduce the applied heat load, responsible for the formation of staling aldehydes and triggering development of the oxidising free radical species. This review provides an evaluation of current knowledge on the contribution of the malting process and malt quality to the formation of beer staling aldehydes. © 2021 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling.

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“…These raw materials are also more susceptible to the growth of microscopic fibrous fungi, which may produce mycotoxins (Taylor et al, 2017). The role of malting is to alter the physical structure of the barley grain in order to allow the activation of constitutive as well as the synthesis of inductive enzymes (De Schepper et al, 2019). Good malting varieties are characterized by a uniform germination, during which hydrolytic enzymes are activated, which degrade large molecules of starch, proteins and nucleic acids into sugars, amino acids and nucleotides.…”

Section: Basic Raw Materials For Beer Productionmentioning

confidence: 99%

Beer as a Source of Hop Prenylated Flavonoids, Compounds With Antioxidant, Chemoprotective and Phytoestrogen Activity

Urminská¹

2021

J microb biotech food sci

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Beer is an alcoholic beverage consumed worldwide, which is given its typical taste by the presence of hops. Hops contain an array technologically important substances, which are primarily represented by hop resins (humulones, lupulones, humulinones, hulupones, etc.), essential oils (humulene, myrcene, etc.) and tannins (phenolic compounds quercetin, catechin, etc.). In addition to their sensory properties, these molecules contribute to the biological and colloidal stability of beer with their antiseptic and antioxidant properties. Recently, an increased attention has been given to prenylated hop flavonoids, particularly xanthohumol, isoxanthohumol and 8-prenylnaringenin. Xanthohumol is a prenylated chalcone that exhibit antioxidant, anticancer and chemoprotective effects. Its only source in human nutrition is beer, nevertheless a large part of xanthohumol from hops is isomerized by heat to isoxanthohumol and desmethylxanthohumol, from which a racemic mixture of 6- and 8-prenylnaringenins is formed during the beer production. Xanthohumol is also converted to isoxanthohumol by digestion, leading to the formation of 8-prenylnaringenin that is being catalyzed by the enzymes of the intestinal microorganisms as well as liver enzymes. This substance is currently considered to be the most effective natural phytoestrogen.

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Accurate quantification of small and large starch granules in barley and malt

Cited by 31 publications

References 26 publications

Quality attributes for barley malt: “The backbone of beer”

Quality attributes for barley malt: “The backbone of beer”

On the contribution of malt quality and the malting process to the formation of beer staling aldehydes: a review

Beer as a Source of Hop Prenylated Flavonoids, Compounds With Antioxidant, Chemoprotective and Phytoestrogen Activity

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