Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers

Abstract

J. Inst. Brew. 116(2), 141-150, 2010Proso millet is a gluten-free cereal and is therefore considered a suitable raw material for the manufacturing of foods and beverages for people suffering from celiac disease. The objective of this study was to develop an optimal mashing procedure for 100% proso millet malt with a specific emphasis on high amylolytic activity. Therefore, the influence of temperature and pH on the amylolytic enzyme activity during mashing was investigated. Size exclusion chromatography was used to extract different amylolytic enzyme fractions from proso millet malt. These enzymes were added into a pH-adjusted, cold water extract of proso millet malt and an isothermal mashing procedure was applied. The temperatures and pH optima for amylolytic enzyme activities were determined. The α-amylase enzyme showed highest activity at a temperature of 60°C and at pH 5.0, whereas the β-amylase activity was optimum at 40°C and pH 5.3. The limit dextrinase enzyme reached maximum activity at 50°C and pH 5.3. In the subsequent mashing regimen, the mash was separated and 40% was held for 10 min at 68°C to achieve gelatinisation. The next step in the mashing procedure was the mixture of the part mashes. The combined mash was then subjected to an infusion mashing regimen, taking the temperature optima of the various amylolytic enzymes into account. It was possible to obtain full saccharification of the wort with this mashing regimen. The analytical data obtained with the optimised proso millet mash were comparable to barley wort, which served as a control.

The effect of Maillard reaction products and yeast strain on the synthesis of key higher alcohols and esters in beer fermentations

“…The level of saccharides in wort is dependent on a number of factors, the most important being the level of starch in the malt, the extent of gelatinisation of the starch, the enzymatic breakdown of starch into fermentable saccharides during the mashing step, and the involvement of the saccharides in non-enzymatic browning reactions (Osman, 2002). Free fructose and sucrose are abundant in malted barley and subsequently the wort, while glucose, maltose and maltotriose are released from the amylolysis of starch during the mashing step (Zarnkow, Keßler, Back, Arendt, & Gastl, 2010). Intense heating used in the production of dark malts reduces the diastatic activity of the malt, reducing the breakdown of starch to fermentable sugars.…”

Teff (Eragrostis tef) as a raw material for malting, brewing and manufacturing of gluten-free foods and beverages: a review

“…This is not a good outcome for the brewing industry and their consumers, and the brewing industry should take a lively interest in this debate. The most obvious way to make a gluten-free beer is to start with gluten-free raw materials (Zarnkow et al 2010). Gluten-free cereal products represent a growing market opportunity, within the global health and wellness market, for food manufacturers that develop consumer-led new products with high added-value levels, which ultimately gain consumer acceptance.…”

Millets for Food Security in the Context of Climate Change: A Review

“…It can be grown in the drier soil. Thus, tillage practices can be avoided reducing the duration of cultivation [10,18].…”

“…It is a vital crop in Central and Southern India, Afghanistan, Kazakhstan, Northwest China, Australia, Eastern Europe, Russia, USA and the Middle East including Iran, Iraq, Syria, and Turkey [17]. Proso millet is a short-seasoned crop usually cultivated for 60-75 days, requires an average annual rainfall of less than 600 mm and an average temperature of 17 • C during daytime is considered optimum [18].…”