Influence of low-gluten grain crops on beer properties

Koshova, Valentina; Mukoid, Roman; Parkhomenko, A.L.

doi:10.24263/2304-974x-2020-9-3-9

Cited by 2 publications

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Several strategies have been recognized as suitable procedures for gluten-free brewing: the use of gluten-free grains, non-grain sources such as sugar, syrups, and honey, and enzymatic and microbial treatment of barley wort to reduce gluten content to negligible levels [18]. Buckwheat malt is currently actively used for the production of gluten-free beer [19,20]. New varieties of buckwheat beer are the result of the in-characterized by a high content of useful phytochemicals.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

View full text Add to dashboard Cite

The result of the conducted research is the development of buckwheat malt production technology using plasma-chemically activated aqueous solutions. Buckwheat grain with high starch content became the object of research. The main technological problem is obtaining high-quality brewing malt suitable for the production of gluten-free beer. The expediency of using plasma-chemically activated aqueous solutions as an intensifier of the process of germination of buckwheat grains and an effective disinfectant of buckwheat malt has been experimentally proven. It is shown that the use of plasma chemical activation of technological solutions allows to speed up the process of moistening of buckwheat grain by more than 2 times. The energy and germination capacity of buckwheat grains, when using plasma-chemically activated aqueous solutions, underwent positive changes. The effect of increasing the energy of germination was from 8 to 14 %, and the ability to germinate was 2–9 %. The amylolytic activity of buckwheat malt was analyzed, an increase in amylolytic activity in the range of 30–77 units/g was noted. The extractability of buckwheat malt was investigated separately. This indicator increased by 2–9 % depending on the concentration of peroxides in the solution. The Kolbach index also increased by 2–10 %, which indicates an intensive course of proteolysis. The total amount of amino acids in the experimental samples increased by 619 mg/100 g. There was a significant decrease in the viscosity of the wort, which indicates the high solubility of the obtained buckwheat malt. The technology can be applied in the industrial production of brewing malt and sprouted buckwheat grain of functional purpose. The developed buckwheat malting technology will receive priority in the production of environmentally friendly buckwheat malts of universal purpose that are not contaminated with pathogenic microflora

show abstract

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Kovalova,

Vasylieva,

Haliasnyi

et al. 2024

EEJET

View full text Add to dashboard Cite

show abstract

The Use of Rice in the Technology of Gluten-Free Fermented Non-Alcoholic Beverages

Dulka¹,

Prybylskiy²,

Kuts³

et al. 2020

FST

View full text Add to dashboard Cite

Drinks are important in the human diet. The most promising ones include fermented beverages enriched with bioactive substances of their raw materials and with products of their fermentation. Gluten-free foods, too, are becoming popular as there are more and more people worldwide suffering from coeliac disease. The paper presents the results of theoretical and experimental research on developing a technology of a fermented soft drink based on rice as a gluten-free raw material. The domestic cultivars of husked and unhusked rice described in the paper are Agat, Prestizh, and Premium. Their physical, biological, and physicochemical parameters have been studied, and their amino acid and vitamin composition, the content of macronutrients and trace elements have been determined. According to the research results, it is practical to use rice of the Agat variety in the technology of fermented beverages. Compared with the samples of Premium and Prestizh, the extractivity of Agat is higher by 2–5%, and as to the soundness of its kernels and the husk content, it exceeds them, respectively, by 2.5 and 5.5%. The fat content, which reduces the amount of esters formed during fermentation and adversely affects the foam retention of a drink, was lower in Agat by 28–37%. The content of protein compounds, vitamins, macronutrients and trace elements in grain is essential for the technology of fermented beverages. It has been established that Agat is higher in amino acids than other varieties are: by 5.7% (husked) and by 18% (unhusked). The highest content of vitamins has been found in Agat rice (on average, by 9.4% more of them). Compared with the other cultivars, unhusked Agat rice is higher in the macronutrients and trace elements that are vital for yeast activity: calcium – by 28%, magnesium – by 24%, iron – by 10–18%, copper – by 16.6%. The optimal initial concentration of yeast cells in the wort is 3–5 million/cm3. When using husked rice, the acidity of the wort at the end of fermentation was higher by 7.6% than it was in the wort made with unhusked rice. When comparing different varieties of rice, the acidity values of the fermented wort did not differ significantly. All samples had high sensory qualities characteristic of fermented beverages.

show abstract

Influence of low-gluten grain crops on beer properties

Cited by 2 publications

References 0 publications

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

Development of technology for the production of all-purpose buckwheat malt using plasmochemically activated aqueous solutions

The Use of Rice in the Technology of Gluten-Free Fermented Non-Alcoholic Beverages

Contact Info

Product

Resources

About