The effect of milling parameters on starch hydrolysis of milled malt in the brewing process

Mousia, Z.; Balkin, R.C.; Pandiella, Severino S.; Webb, Colin

doi:10.1016/j.procbio.2003.11.015

Cited by 23 publications

(16 citation statements)

References 33 publications

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“…Those authors also simulated four-roll milling by a second milling of the same sample after initial milling and screening. The six-roll mill was found to be a superior milling tool to a four-roll mill for dry milling of malt 33 . The results cited above should be taken into consideration during evaluation of the results obtained in the present work.…”

Section: Resultsmentioning

confidence: 99%

“…Previous studies reported that the gap size influenced the mechanical damage of starch, which could affect the rate of starch hydrolysis 58,59 . Mousia et al 33 showed that the dry milling method could be optimized by modifying the number of rolls, roll gaps, roll speeds, differential roll speed, roll feed rate (milling capacity), etc. The authors milled the malt in two different ways: using a two-roll mill with fluted rolls (the actual gap was 0.1, 0.2, 0.4, 0.6 or 0.8 mm) and using a hammer mill (1 mm sieve).…”

Section: Resultsmentioning

confidence: 99%

“…The contents of glucose and maltose in the wort were higher for roll-milling at a gap setting of 0.1 mm in comparison to the 0.8 mm gap. It was concluded that the narrowing of the roll gap resulted in an increment in starch damage and the susceptibility of malt polymers to enzymatic hydrolysis 33,58 . Mousia et al 33 pointed out that the time of mashing could be reduced, without the loss of the content of fermentable sugars, by proper adjustment of the roll gap.…”

Section: Resultsmentioning

confidence: 99%

“…It was concluded that the narrowing of the roll gap resulted in an increment in starch damage and the susceptibility of malt polymers to enzymatic hydrolysis 33,58 . Mousia et al 33 pointed out that the time of mashing could be reduced, without the loss of the content of fermentable sugars, by proper adjustment of the roll gap. Those authors also simulated four-roll milling by a second milling of the same sample after initial milling and screening.…”

Section: Resultsmentioning

confidence: 99%

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Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt -the "test worts" or dry milling of maltthe "reference worts"). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time-consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 2 more Smart Citations

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Szwajgier

2011

Journal of the Institute of Brewing

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“…The content of amylopectin and amylose and the amylopectin/ amylose ratio strongly affects the distribution of the amorphous starch and crystalline regions. Some studies have reported that the amorphous starch regions were more accessible for enzymes to attack and hydrolyze than the crystalline regions 10 . This indicates that the starch content and amylopectin/amylose ratio are crucial factors regarding the extract of the wheat malt.…”

Section: Introductionmentioning

confidence: 99%

Effects of Wheat Starch Contents on Malt Qualities

Jin

Zhang

et al. 2011

Journal of the Institute of Brewing

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The relationships between wheat starch content and wheat malt qualities were studied in the present work. Six wheat varieties that were typical in starch, protein content and amylopectin/ amylose ratio were selected from 12 wheat varieties and germinated under the same conditions. The decreased degree of total starch content after malting had a positive correlation (r = 0.8020, P < 0.1) with the amylopectin/amylose ratio of the raw wheat. Extracts of wheat malts were influenced by starch content and the amylopectin/amylose ratio of the raw wheat. When the amylopectin/amylose ratio was in the range 3.65:1~3.93:1, extracts of the malts had significant positive correlation (r = 0.967, P = 0.002) with the starch content of the raw wheat. In this investigation a suitable amylopectin/amylose ratio (3.65:1 to 3.93:1), a high starch content and a low protein content were the characteristics of a wheat variety suitable for malting.

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Common wheat (Triticum aestivumL.) and its use as a brewing cereal - a review

et al. 2014

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Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one brewing cereal. The protein content of wheat ranges from about 6 to 20%, depending on the variety and baking characteristics, as well as on environmental conditions during growth. Since wheat is the most used cereal in the baking industry, the focus of wheat breeding and research has been about optimization for baking purposes (i.e. high protein content, stable falling numbers, constant baking qualities). It is well known that wheat varieties with a high protein content lead to problems in the brewing process. Therefore, varieties with a low protein content and with low viscosity values are favoured for malting and brewing. Since wheat beer yield has nearly doubled from 1990 to 2009, and is still increasing, more focus has been placed on conducting research on wheat for the malting and brewing industry. Currently, every tenth beer sold in Germany is a wheat beer. Therefore, it is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. In this review, a detailed characterization of wheat is given, particularly in regard to carbohydrates, pentosans, protein fractions and enzymes. The impact of wheat and its quality on the malting and brewing process is reviewed. Copyright © 2014 The Institute of Brewing & Distilling

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The effect of milling parameters on starch hydrolysis of milled malt in the brewing process

Cited by 23 publications

References 33 publications

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar, Total Protein, Total Phenolics and the Ferulic Acid Content in Non-Hopped Worts

Effects of Wheat Starch Contents on Malt Qualities

Common wheat (Triticum aestivumL.) and its use as a brewing cereal - a review

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