Effects of wort preparing parameters on the composition of soluble dietary fibre in wheat beer

Abstract

Wheat beer would be a desirable source of quality soluble dietary fibre (SDF). The effects of wort preparing parameters on SDF in wheat beer were investigated in the present work. Non-starch polysaccharides and polyphenols were greatly influenced by wheat malt percentage (WMP), while resistant protein (RP) was augmented by extending resting at 63°C. By verification test, the optimised parameters for high SDF wheat beer were WMP 55%, resting for 20 min at 43°C, 20 min at 50°C, and 20 min at 63°C, in which SDF was 2,178 mg/L. Most of SDF in wheat wort were retained in beer during fermentation and maturation (R = 0.561*). And SDF of wheat beer contained more RP and polyphenols. The present work contributes in controlling SDF content in wheat beer. It also has important guiding significance for beer brewing enterprises to develop new products rich in SDF.

Production and characterization of anthocyanin-rich beer from black wheat by an efficient isolate Saccharomyces cerevisiae CMS12

“…The grist was mashed with 3:1 deionized water (water:grist) and mixed at a speed of 150 rpm before being heated at 45 °C for 1 h. With constant mixing at 150 rpm, the temperature was raised to 52 °C for 15 min, 65 °C for 45 min, and 75 °C for 15 min. After mashing, the filtrate was centrifuged for 20 min at 10,000 rpm and boiled for 30 min at 100 °C 23 . The cooled precipitates were filtered through filter paper, and the filtrate (wort) was fermented.…”

“…Fermentation experiments were conducted with 50 ml of wort in 250 ml flasks. The fermentation media was inoculated with a 24 h old yeast inoculum and kept at 28 °C with 150 rpm for 120 h 23 . After the fermentation process was completed, the broth cells were separated by centrifuging for 15 min at 6000 rpm 21 .…”