Malting and brewing with gluten-free cereals

Phiarais, Blaise P. Nic; Arendt, Elke K.

doi:10.1016/b978-012373739-7.50017-4

Cited by 15 publications

(14 citation statements)

References 77 publications

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“… 22 Prolamines in other cereals include secalin in rye, hordein in barley, avenins in oats, zeins in corn, but the medical use of the term “gluten” has evolved to include only those prolamines implicated in human disease. 23 …”

Section: Introductionmentioning

confidence: 99%

“…22 Prolamines in other cereals include secalin in rye, hordein in barley, avenins in oats, zeins in corn, but the medical use of the term "gluten" has evolved to include only those prolamines implicated in human disease. 23 Despite the numerous benefits of wheat, gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals known as "gluten-related disorders (GRDs)". 4,23,24 GRDs encompasses three major types of diseases: celiac disease (CD), wheat allergy (WA) and non-celiac gluten sensitivity (NCGS) that affect around 1-7% of people worldwide.…”

Section: Introductionmentioning

confidence: 99%

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The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Asri¹,

Rostami-Nejad²,

Rostami³

2021

TACG

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Wheat flour is one of the most important food ingredients containing several essential nutrients including proteins. Gluten is one of the major protein components of wheat consisted of glutenin (encoded on chromosome 1) and gliadin (encoded on chromosome 1 and 6) and there are around hundred genes encoding it in wheat. Gluten proteins have the ability of eliciting the pathogenic immune responses and hypersensitivity reactions in susceptible individuals called “gluten-related disorders (GRDs)”, which include celiac disease (CD), wheat allergy (WA), and non-celiac gluten sensitivity (NCGS). Currently removing gluten from the diet is the only effective treatment for mentioned GRDs and studies for the appropriate and alternative therapeutic approaches are ongoing. Accordingly, several genetic studies have focused on breeding wheat with low immunological properties through gene editing methods. The present review considers genetic characteristics of gluten protein components, focusing on their role in the incidence of gluten-related diseases, and genetic modifications conducted to produce wheat with less immunological properties.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Asri¹,

Rostami-Nejad²,

Rostami³

2021

TACG

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“…In contrast, albumins (the water-soluble protein fraction), which comprise 9-20% of total groat proteins, contain most of the metabolically active proteins (e.g. enzymes, enzyme inhibitors) whose major components have molecular weights of [14][15][16][17][20][21][22][23][24][25][26][27]53).…”

Section: Proteinmentioning

confidence: 99%

“…Oats are not labelled as gluten‐free, but can be tolerated by most coeliac disease patients . Coeliac disease, which is worldwide one of the most common lifelong food intolerances, is an immune‐mediated enteropathy triggered by the ingestion of gluten‐containing cereals such as wheat (gliadins), barley (hordeins) and rye (secalins) as well as their products in genetically susceptible individuals . Meanwhile, special oat brands are available, ensuring minimal cross‐contamination with other cereals by strict controls throughout the whole production chain .…”

Section: Introductionmentioning

confidence: 99%

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Schnitzenbaumer

Arendt

2014

J. Inst. Brew.

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Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries. The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/ flavours and saving costs. In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate-zone regions. This review describes the brewing-relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes. Copyright

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“…The chemical composition of alternative grains is generally suboptimal for the production of a beverage similar to a traditional beer. The investigation of rice as material for the production of malt and beer is still weak . Among the available literature, the experiments on the production of 100% rice malt beer have been conducted by using bottom‐fermenting yeast or bottom‐fermenting yeast combined with a top‐fermenting yeast for the bottle conditioning or top‐fermenting yeast at 12 °C, which is a temperature normally used for bottom fermentation .…”

Section: Introductionmentioning

confidence: 99%

Rice malting optimization for the production of top‐fermented gluten‐free beer

et al. 2019

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BACKGROUND A safe method to obtain gluten‐free beer led to the use of naturally gluten‐free grains, such as rice, but the specific malting program for rice is long and requires a large amount of water, and the resulting beer showed a flat flavour profile. In this study, an optimization of the malting and brewing procedure is proposed to overcome the aforementioned issues. Different steeping conditions and kilning temperatures are considered, and a top‐fermented beverage from rice malt is obtained for the first time. RESULTS The malting procedure has been optimized by assessing the use of short‐time steeping as an alternate to long air rest to obtain sufficient moisture content in the green malt, saving water consumption. The malt obtained allowed a regular fermentation, as confirmed by the sensorial analysis, which did not reveal any off‐flavours. The use of a top‐fermenting yeast formed high content of higher alcohol and relatively low amount of esters. CONCLUSION This study confirms the potential of rice for the production of malt and beer. The optimized malting programme allowed water saving. The production of a top‐fermented rice malt beer was a successful attempt to introduce a new flavoured product for consumption by individuals affected by coeliac disease. © 2018 Society of Chemical Industry

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Malting and brewing with gluten-free cereals

Cited by 15 publications

References 77 publications

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Rice malting optimization for the production of top‐fermented gluten‐free beer

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