Adjuncts

Lloyd, W. J. W.

doi:10.1002/j.2050-0416.1986.tb04420.x

Cited by 23 publications

(7 citation statements)

References 44 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The fact that the FAN level of potato‐added samples was higher than that of the other samples could explain the low foam stability value; however, the difference was not statistically significant ( p > 0.05). Wheat‐added samples (W 10 to W 20) also showed a relatively high foam stability, because although their initial FAN level was comparatively low, wheat proteins have been suggested to be related to the superior foam characteristics of wheat beers . Moreover, although wheat does not necessarily have a higher protein content than barley, wheat contributes to an increase in the content of high‐molecular‐weight proteins, which can affect the foam stability to the beer .…”

Section: Resultsmentioning

confidence: 99%

Characteristics of beer produced from Korean six-row barley with the addition of adjuncts

et al. 2016

View full text Add to dashboard Cite

In this study, the effect of the addition of various amounts of adjuncts (rice, wheat, corn and potato at 10 and 20%) on the fermentation period of beer produced from Korean six-row barley was examined. Korean six-row barley is not suitable for brewing because of its relatively high protein/starch ratio. However, this can be offset by partially replacing the barley with adjuncts. Adjunct-added samples were analysed and compared with the control sample made from 100% six-row barley. All adjunctadded samples showed changes in final beer properties (e.g. lower specific gravity, higher alcohol content, beer colour), because the initial free amino nitrogen (FAN) content was decreased and the reducing sugar content was increased. However, potatoadded samples showed a higher initial FAN level, resulting in the highest alcohol content. In addition, the colour of the potato-added samples was darker, while the colours of the other samples were lighter. Consequently, the addition of adjuncts at a level of up to 20% had an impact on some of the quality properties of the samples in terms of fermentation period, suggesting the possibility of using Korean six-row barley with adjuncts in brewing.

show abstract

Section: Resultsmentioning

confidence: 99%

Characteristics of beer produced from Korean six-row barley with the addition of adjuncts

et al. 2016

View full text Add to dashboard Cite

show abstract

“…1 The general scheme of beer production with an indication of generated by-products Germany, such issues are regulated by Germany's Beer Purity Law, originating from the medieval Bayreisches Reinheitsgebot [22]. Nevertheless, in different regions of the world, other starch sources are also applied, such as maize in America [23], rice in Asia [24], or sorghum in Africa [25]. Considering hops and yeast, their use is associated with the desired beer style.…”

Section: Beer Production By-productsmentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

View full text Add to dashboard Cite

Beer is the most popular alcoholic beverage in the world, and its popularity is continuously growing. Currently, global beer production is estimated at around 2 billion hectoliters. Nevertheless, the increasing production capacity implicates the rising issue of generated by-products—brewers’ spent grain, spent hops, spent yeast, and wastewater. They are generated in massive amounts, so having in mind the current pro-ecological trends, it is crucial to look for their utilization methods. Among the possibilities, particular attention should be drawn to polymer technology. This sector can efficiently use different lignocellulosic materials, which could be applied as fillers for polymer composites or sources of particular chemical compounds. Moreover, due to their chemical composition, brewing industry by-products may be used as functional fillers and additives. They could be introduced to enhance the materials’ resistance to oxidation, microbes, or fungi. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the composition and potential applications of the brewing industry by-products in polymer technology. Moreover, potential directions of research based on the possibilities offered by the brewing industry by-products are presented.

show abstract

“…It would be difficult to process if an α‐amylase was not added to partially hydrolyze the starch to dextrins, as α‐amylase serves to reduce the viscosity of the solution. For those adjuncts whose gelatinization temperature is higher than that of malt (that is corn, rice, and sorghum, seen in Table ), they are pregelatinized in adjunct cooking vessels before they are introduced into the mash (Lloyd ). Liquefied starch is then saccharified using glucoamylase at 50 to 60 °C (Soni and others ).…”

Section: Discussionmentioning

confidence: 99%

Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room‐Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts

Liang

Chai

et al. 2014

Journal of Food Science

View full text Add to dashboard Cite

Methanol, often generated in brewed wine, is highly toxic for human health. To decrease the methanol content of the brewed wine, atmospheric and room-temperature plasma (ARTP) was used as a new mutagenesis tool to generate a mutant of Saccharomyces cerevisiae with lower methanol content. Headspace gas chromatography was used to determine the identity and concentration of methanol with butyl acetate as internal standard in brewed wine. With 47.4% higher and 26.3% positive mutation rates were obtained, the ARTP jet exhibited a strong effect on mutation breeding of S. cerevisiae. The mutant S. cerevisiae S12 exhibited the lowest methanol content, which was decreased by 72.54% compared with that of the wild-type strain. Subsequently, the mutant S. cerevisiae S12 was used to ferment different combinations of malt and adjuncts for lower methanol content and higher alcoholic content. It was shown that the culture 6#, which was 60% malt, 20% wheat, and 20% corn, was the best combinations of malt and adjuncts, with the lowest methanol content (104.8 mg/L), and a relatively higher alcoholic content (15.3%, v/v). The optimal malt-adjunct culture 6#, treated with the glucoamylase dose of 0.04 U/mg of grain released the highest reducing sugars (201.6 mg/mL). It was indicated that the variation in reducing sugars among the combinations of malt and different adjuncts could be due to the dose of exogenous enzymes.

show abstract

Adjuncts

Cited by 23 publications

References 44 publications

Characteristics of beer produced from Korean six-row barley with the addition of adjuncts

Characteristics of beer produced from Korean six-row barley with the addition of adjuncts

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Reduction of Methanol in Brewed Wine by the Use of Atmospheric and Room‐Temperature Plasma Method and the Combination Optimization of Malt with Different Adjuncts

Contact Info

Product

Resources

About