Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

Viader, Raimon Parés; Yde, Maiken Søe Holmstrøm; Hartvig, Jens Winther; Pagenstecher, Marcus; Carlsen, Jacob Bille; Christensen, Troels Balmer; Andersen, Mogens L.

doi:10.3390/beverages7010013

Cited by 12 publications

(7 citation statements)

References 27 publications

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“…Regarding the mashing step, studying enzymatic activity effects in mashing wort is essential to optimize starch hydrolysis while balancing time and temperature control to achieve a desirable extraction of fermentable sugar yield [35]. For a better understanding of sugar extraction efficiency, mashing stages were over-extended to maximum times, respecting the traditional temperature range to acquire a proper environment for optimal enzymatic activity, such as proteolysis and β-glucanase degradation: 45-50 • C, β-amylase: 62 to 65 • C, α-amylase: 70 to 75 • C, and enzymatic inactivation will start at 78 • C [36].…”

Section: Resultsmentioning

confidence: 99%

“…Comparing both time window optimal enzymatic activities, it is possible to understand that beta-amylase suffers a decrease in its activity rate that again increases when both amylase activities occur in synergy. Amylase activity decrease is expected when over-extended in regular malt mashing [35]. However, over-extension with minimal activity was necessary to better analyze the optimization of sugar extraction from stale bread.…”

Section: Amylasesmentioning

confidence: 99%

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Brewing Mainly from Stale Bread: A Pale Ale Case Study

Coelho,

Prista,

Sousa

2024

Beverages

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Contemporary environmental concerns have led to the prioritization of sustainable production and material circularity, no matter what the industrial field of activity. Bread waste is a major element of overall food waste since, worldwide, bread remains a widespread staple food. A considerable proportion of bread consumption is of fresh, baked bread, consumed daily, generating substantial amounts of stale bread. Therefore, efforts to reintroduce this waste into the food value chain can make a significant contribution to reaching zero food waste, which is a major target in European countries. Possible ways to produce new raw materials through starch enzymatic hydrolysis include brewing, which is an activity in which incorporating stale bread is of great interest. Mashing parameters in brewing processing are the main focus of this study, primarily the time and temperature required to acquire optimal enzymatic activity for starch-efficient hydrolysis. Extending the mashing time to 290 min, within a temperature range of 45–75 °C, allowed us to replace 50% of the required malt with stale bread, thus obtaining a successful pale ale beer. The incorporation of stale bread in a 50:50 ratio did not affect the overall character of the beer, although the alcohol levels stood around 2% below a standard beer’s average level. Depending on the brewer’s final goal, this lighter kind of beer may be well-aligned with new consumer trends supporting more sustainable and lower-alcohol beverages.

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Section: Resultsmentioning

confidence: 99%

Section: Amylasesmentioning

confidence: 99%

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Coelho,

Prista,

Sousa

2024

Beverages

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“…There is a significant ( p = 0.000) difference across the amylase activities of the speciality malt syrups. The increase in the α and β-amylase activities observed in the BGN speciality malt syrups after wort boiling is due to the activities of the enzymes [ 61 , 100 ]. The production of malt-based syrups involves producing the malt, the mashing process to produce wort from the malt, and the concentration of the wort to malt syrup by boiling [ 74 , 101 ].…”

Section: Resultsmentioning

confidence: 99%

“…The β-amylase is thermally unstable; it is denatured at high temperatures, thus the low content in this study [ 97 ]. The mashing and wort boiling temperature could have affected the β-amylase content due to the mashing temperature of 60 °C in this study [ 100 ]. In their study, De Schepper et al [ 103 ] noted that α-amylase and β-amylase are temperature-dependent.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

2022

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Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.

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“…According to the manufacturer, this malt can produce wort with a color between 5.8 and 6.1 [ 34 ]. Considering the activation temperatures of the various enzymes in the malt [ 35 , 36 , 37 ], the mashing was completed in a PicoBrew (model C, Kirkland, WA, USA) since it allowed for temperature control and recirculation of water. Figure 2 depicts the temperature profile established for malt mashing.…”

Section: Methodsmentioning

confidence: 99%

The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile

et al. 2023

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The food and beverage industry is constantly evolving, and consumers are increasingly searching for premium products that not only offer health benefits but a pleasant taste. A viable strategy to accomplish this is through the altering of sensory profiles through encapsulation of compounds with unique flavors. We used this approach here to examine how brewing in the presence of yeast cells encapsulated in alginate affected the sensory profile of beer wort. Initial tests were conducted for various combinations of sodium alginate and calcium chloride concentrations. Mechanical properties (i.e., breaking force and elasticity) and stability of the encapsulates were then considered to select the most reliable encapsulating formulation to conduct the corresponding alcoholic fermentations. Yeast cells were then encapsulated using 3% (w/v) alginate and 0.1 M calcium chloride as a reticulating agent. Fourteen-day fermentations with this encapsulating formulation involved a Pilsen malt-based wort and four S. cerevisiae strains, three commercially available and one locally isolated. The obtained beer was aged in an amber glass container for two weeks at 4 °C. The color, turbidity, taste, and flavor profile were measured and compared to similar commercially available products. Cell growth was monitored concurrently with fermentation, and the concentrations of ethanol, sugars, and organic acids in the samples were determined via high-performance liquid chromatography (HPLC). It was observed that encapsulation caused significant differences in the sensory profile between strains, as evidenced by marked changes in the astringency, geraniol, and capric acid aroma production. Three repeated batch experiments under the same conditions revealed that cell viability and mechanical properties decreased substantially, which might limit the reusability of encapsulates. In terms of ethanol production and substrate consumption, it was also observed that encapsulation improved the performance of the locally isolated strain.

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Optimization of Beer Brewing by Monitoring α-Amylase and β-Amylase Activities during Mashing

Cited by 12 publications

References 27 publications

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Brewing Mainly from Stale Bread: A Pale Ale Case Study

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

The Impact of Yeast Encapsulation in Wort Fermentation and Beer Flavor Profile

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