Optimization of mashing process in beer production using rice as an adjunct

Mallawarachchi, Samavath; Bandara, L.R.L.M.; Dilshan, S.K.D.H.S.; Ariyadasa, Thilini U.; Gunawardena, Sanja

doi:10.1109/mercon.2016.7480155

Cited by 5 publications

(6 citation statements)

References 7 publications

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“…1 The general scheme of beer production with an indication of generated by-products Germany, such issues are regulated by Germany's Beer Purity Law, originating from the medieval Bayreisches Reinheitsgebot [22]. Nevertheless, in different regions of the world, other starch sources are also applied, such as maize in America [23], rice in Asia [24], or sorghum in Africa [25]. Considering hops and yeast, their use is associated with the desired beer style.…”

Section: Beer Production By-productsmentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

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Beer is the most popular alcoholic beverage in the world, and its popularity is continuously growing. Currently, global beer production is estimated at around 2 billion hectoliters. Nevertheless, the increasing production capacity implicates the rising issue of generated by-products—brewers’ spent grain, spent hops, spent yeast, and wastewater. They are generated in massive amounts, so having in mind the current pro-ecological trends, it is crucial to look for their utilization methods. Among the possibilities, particular attention should be drawn to polymer technology. This sector can efficiently use different lignocellulosic materials, which could be applied as fillers for polymer composites or sources of particular chemical compounds. Moreover, due to their chemical composition, brewing industry by-products may be used as functional fillers and additives. They could be introduced to enhance the materials’ resistance to oxidation, microbes, or fungi. These issues should be considered especially important in the case of biodegradable polymers, whose popularity is growing over the last years. This paper summarizes the literature reports related to the composition and potential applications of the brewing industry by-products in polymer technology. Moreover, potential directions of research based on the possibilities offered by the brewing industry by-products are presented.

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Section: Beer Production By-productsmentioning

confidence: 99%

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Hejna

2021

emergent mater.

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Beer is the second most consumed (accounting for 37%) alcoholic beverage in Europe, with the average per capita consumption of 72.8 L in Europe in 2009-2011, according to the European Spirits Organization (Quiferrada et al, 2015). At present, up to 85%-90% of beer in the world is produced with adjuncts (Mallawarachchi, Bandara, Dilshan, Ariyadasa, & Gunawardena, 2016). Indigenous cereals are generally used as adjuncts, thereby supporting local agriculture.

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confidence: 99%

“…Indigenous cereals are generally used as adjuncts, thereby supporting local agriculture. Sorghum is the most common adjunction in Africa, while it was rice in Asia, corn in America, and barley and corn in Europe (Mallawarachchi et al, 2016).Extrusion processing is used widely for the improvement or modification of the food material qualities (Dale, Young, & Makinde, 2013;Zhang, He, Cao, Ma, & Li, 2017). During extrusion, starch gelatinization is performed at higher pressures and temperatures and also contributes to the breakdown of starch by mechanical shear force (Singh & Smith, 1997).…”

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confidence: 99%

Black rice addition prompted the beer quality by the extrusion as pretreatment

Zhang

Yang

et al. 2019

Food Science & Nutrition

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Flavor compounds, including total polyphenols, amino acids, and protein, in beer with extruded black rice as adjunct were detected and analyzed. Beer brewing technique has been intensively investigated in the past century. The chase of beer quality, including the color, flavor, foam, nutrition, and functionality, attracted considerable attention. Hence, headspace solid‐phase microextraction in combination with a gas chromatography coupled to mass spectrometry (HS‐SPME‐GC–MS) was used to analyze flavor compounds qualitatively and quantitatively. A total of one organic acid, one aromatic, ten alcohols and 23 esters were present in extruded black rice adjunct beer. Protein components and molecular weight were analyzed, and the results were consistent with those of traditional beer in terms of content of foam‐stabilizing protein. The contents of essential amino acid which is an important nutritive index were higher than those in traditional rice adjunct beer, especially valine (70.9 mg/L) and threonine (42.8 mg/L). The representative ingredients of extruded black rice adjunct beer were polyphenols, nerolidol, geraniol, and geranylgeraniol which affected the functionality and antioxidant ability.

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“…This is because, due to the higher starch content in rice, when the content of rice is lower, the amylase present in malt is still sufficient to break down the starch present in both the rice and malt. At a higher ratio, it is highly likely that amylase would act as the limiting factor, which will eliminate the effect of starch structure on the release of fermentable sugars, which is not the aim of this study [39]. whereby the mash temperature profile was 65 °C for 45 min, with a ramp up to 72 °C for 10 min, and then a final rest at 72 °C for 10 min.…”

Section: Mashingmentioning

confidence: 99%

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

Quek

et al. 2018

Fermentation

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Background: Achieving optimal fermentation is challenging when the variation within malt starch structure and enzyme activities are not part of the standard malting specifications. This study explores how the variation of starch and starch amylolytic enzymes in both malts and rice adjuncts affect the mashing and the subsequent yeast fermentation in the laboratory-scale production of beer. Results: The addition of rice adjuncts significantly increased the maltose content whilst reducing the glucose content during mashing. The maltotriose content, released during mashing, was significantly negatively correlated with the total amylose content (r = −0.64, p < 0.05), and significantly negatively correlated with the number of amylopectin longer chains (degree of polymerization 37-100) (r = −0.75, p < 0.01). During fermentation, while the content of maltotriose significantly and positively correlated with both the rate and amount of ethanol production (r = 0.70, p < 0.05; r = 0.70, p < 0.05, respectively), the content of soluble nitrogen in the wort was significantly and positively correlated with both the rate and the amount of ethanol production (r = 0.63, p< 0.05; r = 0.62, p < 0.05, respectively). The amount of amylopectin with longer chains was; however, significantly negatively correlated with the ethanol production (r = −0.06, p < 0.05). Small variations among the ethanol concentration and the rate of ethanol production during fermentation were found with the addition of different rice varieties. Conclusions: The effects of the rice adjuncts on the performance of fermentation depends on the properties of the malt, including the protein modification and malt enzyme activities. This study provides data to improve standard malt specifications in order for brewers to acquire more efficient fermentation, and includes useful molecular structural characterisation.Fermentation 2018, 4, 103 2 of 21 diastase enzymes in producing fermentable sugars from malt, as well as malt and solid adjuncts [7][8][9][10][11][12]. However, none of the latter studies investigated the main substrate responsible for the fermentation: starch. One recent study examined the variation of starch structures between malts (and rice adjuncts), and also the starch-degrading enzymes and the resultant fermentable sugars [13]. However, no studies have considered any variations in starch quality, its role in the production of fermentable sugars and its fermentation efficiency. Except for the effects of starch structure, other factors are also involved in altering the release of fermentable sugars. For example, the protein content and the activities of amylolytic enzymes within the barley samples used can affect the release of fermentable sugars during mashing.Starch in barley, like most cereals, is the most abundant component within the grain, but the amount and composition varies depending upon grain type, as well as variety, and the environment the crop was grown in [14][15][16][17]. Starch is a complex branched glucose polymer that is comprised of amy...

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Optimization of mashing process in beer production using rice as an adjunct

Cited by 5 publications

References 7 publications

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

More than just a beer—the potential applications of by-products from beer manufacturing in polymer technology

Black rice addition prompted the beer quality by the extrusion as pretreatment

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

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