Ambiguous Impact of Wheat Gluten Proteins on the Colloidal Haze of Wheat Beers

Depraetere, Sofie A.; Delvaux, Freddy R.; Delcour, Jan A.

doi:10.1094/asbcj-61-0063

Cited by 13 publications

(16 citation statements)

References 13 publications

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“…This can be ascribed to a polyphenol diluting effect of wheat that contributes few polyphenols to the beer. However, it has also been reported that wheat proteins easily interact with polyphenols and form precipitates, which settle during fermentation and lagering or can be removed by centrifugation of the beer 14 . In the light of the above, it is reasonable to interpret the decrease in polyphenol level with increasing protein content of the wheat, as an increased formation of insoluble particles.…”

Section: Influence Of Wheat Varieties On Beer Characteristicsmentioning

confidence: 99%

“…Adding 40% wheat, regardless of the protein content, diminished the haze intensity to values close to 1 EBC haze unit. Previous research has shown that the haze intensity in wheat beers is mainly governed by the wheat gluten content of the beer, which in turn de- pends on the wheat level and the protein content of the wheat 14 . It was repeatedly shown that the use of 40% unmalted wheat leads to beers with almost no permanent haze 13,14 .…”

Section: Influence Of Wheat Varieties On Beer Characteristicsmentioning

confidence: 99%

“…This might be caused by the overall reduction in particular soluble nitrogenous fractions and polyphenols 6,21 . Delvaux et al 14 showed that wheat gluten proteins are haze active and interact with polyphenols and protein-polyphenol complexes with the formation of haze particles. When a large proportion of wheat is used, these particles become too large and settle, resulting in a decrease in haze intensity.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

Depraetere

Coghe

Delvaux

2004

Journal of the Institute of Brewing

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Laboratory wheat beers were brewed with different wheat varieties of different protein content (8.7-14.4%) and with five different barley malts, varying in degree of modification (soluble protein: 3.9-6.9%). In a first series of experiments, it was investigated whether wheat positively influences the foam stability, a major characteristic of wheat beers. NIBEM and Rudin (CO 2 ) foam analyses revealed that the effect of wheat on foam stability depended on the barley malt used for brewing. When using malt with high foaming potential, wheat exerts a negative influence. However, wheat added to over-modified malt with less foam promoting factors, ameliorates beer foaming characteristics proving that wheat contains foam active compounds. In addition, Rudin (N 2 ) values suggested that wheat positively influences foam stability by decreasing liquid drainage, probably caused by a higher beer viscosity and /or a finer foam bubble size distribution.Furthermore, the haze in wheat beers, which is another important quality characteristic of these beers, was investigated. Permanent haze readings of the 40% wheat beers were lower than 1.5 EBC haze units. For 20% wheat beers, an inverse relation between the permanent haze (9.4-19.3 EBC haze units) and the protein content of the wheat was established. The barley malt used for brewing also influenced permanent haze readings. A positive correlation between the modification degree of the malt and the permanent haze intensity was found. It was concluded that the choice of raw materials for wheat beer brewing considerably influences the visual properties of the beer.

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Section: Influence Of Wheat Varieties On Beer Characteristicsmentioning

confidence: 99%

Section: Influence Of Wheat Varieties On Beer Characteristicsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

Depraetere

Coghe

Delvaux

2004

Journal of the Institute of Brewing

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“…On the other hand, Birtwistle et al (1962) reported that replacement of parts of the barley malt by unmalted wheat or wheat fl our in lager beers led to an increased colloidal stability because of protein/polyphenol diluting effects. Further studies (Delvaux et al, 2003) revealed that at low gluten levels haze is formed but when the gluten level is increased (by inclusion of a large proportion of wheat), the levels of the insoluble protein-polyphenol complex become too large and settle, resulting in a decrease in haze intensity. Brijs et al (2002) suggested that precipitates rather than hazes are formed when the MW of the proteins is too high.…”

Section: Wheat Beermentioning

confidence: 99%

Wheat and other Triticum grains

Arendt¹,

Zannini²

2013

Cereal Grains for the Food and Beverage Industries

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“…Delvaux et al found that the major constituents of the colloidal haze in wheat beers are, as in Pilsner beers, proteins in conjunction with polyphenols and starch or degraded starch. Actually, it has been claimed that wheat gluten proteins are haze active in that they interact with polyphenols, which contributes to the formation of haze particles .…”

Section: Introductionmentioning

confidence: 99%

A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization

Yin

Deng²,

He³

et al. 2017

J. Inst. Brew.

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Flash pasteurization (37 and 100 pasteurization units, PU) and conventional tunnel pasteurization (15 PU) processing of wheat beers were evaluated by examining their impacts on microorganisms, colour, colloidal haze and flavour stability during 84 days of storage at 20°C. The results revealed that the microbiological stability of 37 and 100 PU flash‐pasteurized beers was comparable with that of the 15 PU sample, and the development of both yeast and lactic acid bacteria was inhibited for 84 days of storage. The conventional tunnel‐pasteurized wheat beer resulted in a higher thermal load relative to the flash‐pasteurized samples based on the results of oxidative stability. These three pasteurized beers showed a similar decrease in haze intensity throughout the storage period. Meanwhile, flash‐pasteurized beers had better colour and colloidal haze stability than the tunnel‐pasteurized beer. It was also found by dynamic light scattering analysis that the temperature in the flash pasteurizer has the desired effect on the protein denaturation and particle size distribution. Therefore, flash pasteurization is a promising method to increase the shelf‐life of wheat beers instead of conventional tunnel pasteurization. Copyright © 2017 The Institute of Brewing & Distilling

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Ambiguous Impact of Wheat Gluten Proteins on the Colloidal Haze of Wheat Beers

Cited by 13 publications

References 13 publications

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

Wheat and other Triticum grains

A preliminary study of the quality attributes of a cloudy wheat beer treated by flash pasteurization

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