Starchy Raw Materials

Meußdoerffer, Franz; Zarnkow, Martin

doi:10.1002/9783527623488.ch2

Cited by 27 publications

(40 citation statements)

References 178 publications

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“…The content of reducing sugars and ethanol in styles of blue corn malt beers can be attributed to the low diastatic power of blue corn malt, as reported by Meussdoerffer and Zarnknow , where malts of different cereals and pseudocereals were prepared according to a standard procedure and the diastatic powers found in amaranth and quinoa were 88 and 81, respectively, and in barley, oats, wheat, sorghum and blue maize were 311, 269, 405, 83 and 82, respectively .…”

Section: Resultsmentioning

confidence: 57%

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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Corn has been widely used in traditionally fermented Mexican beverages. We recently developed a process to prepare beers using 100% pigmented corn varieties that provide polyphenols and anthocyanins with antioxidant properties. Moreover, new styles could be created when modifying the process conditions and ingredients. Thus, we explored the effect of caramel malt addition and different amounts of hops and guajillo chili, generating several styles of blue corn malt beers (BCMB). The objective was to evaluate these effects on selected chemical parameters and antioxidant properties at three different stages of the brewing process. To achieve this, base and caramel malts were obtained and used to develop eight styles of BCMB, using different concentrations of chili and hops, using an ale fermentation process. Eleven chemical properties were determined in the wort, green and mature beer of the eight styles of BCMB. Low‐alcohol beers were obtained and the values of total reducing sugars, alcohol, pH, total acidity, bitterness units and iso‐α‐acids during the stages of the process were similar to barley beers. Additionally, anthocyanin concentration, polyphenols and antioxidant capacity decreased through the process stages. The interaction of the ingredients produced effects on the chemical composition and antioxidant activity in mature beers. After statistical analysis, by both univariate ANOVA and multivariate methods (hierarchical cluster analysis and principal component analysis), a higher concentration of anthocyanins and ABTS antioxidant capacity was founds in two beer styles that were formulated with 85% base malt and 15% caramel malt. Copyright © 2017 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 57%

Chemical characterization and antioxidant capacity in blue corn (Zea mays L.) malt beers

et al. 2017

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“…Oats are a relatively minor crop in terms of the global cultivation of cereals. The main producers are Russia, the USA and Canada . Recently, there has been increased interest in the grain owing to its numerous health benefits .…”

Section: Introductionmentioning

confidence: 99%

“…Oats are a relatively minor crop in terms of the global cultivation of cereals. The main producers are Russia, the USA and Canada (1).…”

Section: Introductionmentioning

confidence: 99%

Malted and unmalted oats in brewing

2014

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Using oats as a raw material in brewing has recently become the focus of increased interest. This is due to research findings that have shown that oats can be consumed safely by coeliac sufferers. It is also a response to consumer demand for products with novel sensory properties. In this study, beer was produced entirely from oat malt, from barley malt and from oat and barley malts mixed with various quantities of unmalted oats. Compared with barley wort, wort made from malted oats provided a lower extract content and had a higher protein content, but a lower free amino nitrogen content (FAN). The oat wort also showed increased viscosity and haze. The addition of unmalted oats during wort production produced significant changes in the physico‐chemical parameters of both oat and barley worts and beers. Unmalted oats caused an increase in wort viscosity and haze, and a reduction in total soluble nitrogen and FAN. Unmalted oats also contributed to lowering the concentration of higher alcohols and esters. Beer made from 100% oat and barley malts exhibited a similar alcohol content. The use of an oat adjunct in both cases resulted in a lower ethanol content. The introduction of enzyme preparations during the production of wort with oat adjunct had many benefits: increased extract content and FAN; a higher volume of wort; and a lower viscosity that led to faster wort filtration. This research suggests that the use of enzymes is necessary to make production using a high proportion of oats in the grist profitable. Copyright © 2014 The Institute of Brewing & Distilling

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“…Quinoa appears to be a promising raw‐material for brewing. Indeed, the Food and Agriculture Organization of the United Nations lists quinoa as 1 of 11 cereals / pseudocereals of interest to brewers . Being a gluten‐free raw material, quinoa has been investigated for brewing gluten‐free beer .…”

Section: Introductionmentioning

confidence: 99%

“…Indeed, the Food and Agriculture Organization of the United Nations lists quinoa as 1 of 11 cereals / pseudocereals of interest to brewers. 7 Being a gluten-free raw material, quinoa has been investigated for brewing gluten-free beer. [8][9][10][11][12][13] However, quinoa malt has a very low hydrolytic enzyme content in comparison to barley malt, which requires the use of exogenous enzymes.…”

Section: Introductionmentioning

confidence: 99%