Comparative Studies of Kilned and Freeze-Dried Malts

Brudzynski, A.; Roginski, H.

doi:10.1002/j.2050-0416.1969.tb06385.x

Cited by 3 publications

(4 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…‐ Application of alternative drying methods may allow reduction of the heat load and grain inhomogeneity (difference between bottom, middle and top layer of a kiln bed) ( 186–188 ) .…”

Section: Evolution Of Marker Aldehydes and Their Precursors During The Malting Processmentioning

confidence: 99%

“…A totally different approach is the application of alternative water removal methods such as freeze drying, already widely used in the food industry for drying coffee, spices, meats, food ingredients and other high value solid phase food products ( 185 ) . Malt dried in this way, in comparison to its conventionally kilned counterpart, yields a higher amylolytic activity, higher extract yield, lower colour, as well as higher viscosity and turbidity of filtered wort ( 186 ) . However, to date, the effect of this treatment on marker aldehydes has not been reported.…”

Section: Evolution Of Marker Aldehydes and Their Precursors During The Malting Processmentioning

confidence: 99%

See 1 more Smart Citation

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

et al. 2021

View full text Add to dashboard Cite

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.

show abstract

“…‐ Application of alternative drying methods may allow reduction of the heat load and grain inhomogeneity (difference between bottom, middle and top layer of a kiln bed) ( 186–188 ) .…”

Section: Evolution Of Marker Aldehydes and Their Precursors During The Malting Processmentioning

confidence: 99%

Section: Evolution Of Marker Aldehydes and Their Precursors During The Malting Processmentioning

confidence: 99%

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

et al. 2021

View full text Add to dashboard Cite

show abstract

“…Hence, kilning is the most dominant user of heat and electricity, making it the main contributor to the carbon footprint associated with malting. Numerous previous studies have focused on ways in which to reduce the energy needed for kilning 4,6,10,[33][34][35] . The Carbon Trust's report evaluated different technologies, including kiln energy recovery, heat pumps or biomass burners as replacements for the heat energy used for kilning with regard to carbon emission reduction and payback periods for the industry.…”

Section: Introductionmentioning

confidence: 99%

“…Although various technologies significantly reduce emission rates, not all of them are cost effective. Another option is the application of alternative heating methods, such as: electromagnetic heating 6 , microwave drying 9 , drying with supercritical CO2 36 , or freeze-drying 35,37 . In spite of this research and technology innovations that have been implemented to reduce specific energy usage across malting, there is still a demand to explore cost-effective methodologies to reduce the environmental footprint associated with malting and brewing.…”

Section: Introductionmentioning

confidence: 99%

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review

Dugulin

Rouck

Cook

2021

Journal of the American Society of Brewing Chemists

View full text Add to dashboard Cite

In malting, the kilning step is by far the dominant user of energy and has thus become the main target in reducing the carbon footprint of malting operations. Brewing beer using 'green' (germinated, but not dried) malt, thus saving the substantial energy input associated with kilning and conserving the water contained in the green malt, could improve the energy and water efficiency of malting operations.Furthermore, the high enzyme complement in green malt could enable more efficient brewing using unmalted cereals (e.g. raw barley) to create highly attenuated beers, without the use of exogenous enzymes. The objective of this review is to unravel the major advantages, but also quality and technical challenges, which could serve as a base for future studies on successfully brewing with green malt.Furthermore, the aim is to evaluate the impacts of such a process on beer flavour and flavour (in)stability. This is important to establish because one can make arguments that such a process will either improve flavour stability (reduced heat load should reduce the pool of staling aldehydes) or worsen it (since lipoxygenase activity and dimethyl sulphide potential can be regulated by heat treatment during kilning).

show abstract

Malting - ‘the middle parts of fortune’ - a history of innovation and the enduring quest for efficiency

Evans,

Shen,

Brookes

2024

J Inst Brew.

View full text Add to dashboard Cite

Why was the work done: The malting process has long been a target for innovation to improve malt quality. The efficiency of utilisation of labour, capital, water and energy, particularly the energy intensive kilning process is a key target for maltsters to reduce the environmental footprint and costs. Similarly, water use during steeping is a priority due to scarcity of water and regulations regarding the disposal of wastewater. How was the work done: A comprehensive review of the literature was undertaken to identify prospects for improving the efficiency of the malting process. What are the main findings: The malting process involves: (i) selection of barley variety of suitable quality (protein, microbiologically sound); (ii) cleaning and grading; (iii) steeping in water with dry rests over one to two days, moisture increases from 10-13 to >40% (ideally 42-45%); (iv) germination at 12-16°C in a flow of humid air to maintain malt moisture at 42-46%; (v) kilning at between 50-85°C with hot dry air and (vi) storage and blending of malt to specification. Analysis of these steps shows that there is potential to reduce water use and discharge by ~40% with the Optisteep® system. In terms of energy, kilning uses 80-90% of all malting energy (conventionally gas), which makes kilning attractive for energy savings. Marginal energy savings can be made by lowing malt moisture to <40% before germination/kiln transfer and reducing malt moisture to <9% rather than 4-6%. Novel solutions include using green malt and barley brewing which save energy (especially kilning). Although for brewing with unkilned green malt, significant challenges remain to be solved. However, over the past 25 years, maltsters have been successful in incrementally reducing kilning energy by 20-35% per decade. Why is the work important: Increasing malting efficiency while maintaining or improving quality has important implications for reducing costs and reducing the environmental footprint of the malting process.

show abstract

Comparative Studies of Kilned and Freeze-Dried Malts

Cited by 3 publications

References 1 publication

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

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

Green Malt for a Green Future – Feasibility and Challenges of Brewing Using Freshly Germinated (Unkilned) Malt: A Review

Malting - ‘the middle parts of fortune’ - a history of innovation and the enduring quest for efficiency

Contact Info

Product

Resources

About