The Foaming Properties of Beer

Bamforth, Charles W.

doi:10.1002/j.2050-0416.1985.tb04359.x

Cited by 184 publications

(108 citation statements)

References 55 publications

(8 reference statements)

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“…They are required for yeast nutrition; they contribute to foam and are involved in the flavor development that malt contributes to beer and whiskey. The protein content of teff (11 %) is in the range (9.5 to 11.5 %) that a good quality malting material should possess to yield the above-mentioned quality-attributes (Asano and Hashimoto 1980;Bamforth 1985;Bishop 1930;Chen et al 2006;Kunze 2004;Steiner et al 2011). Thus, its protein content is an indicator for production of good quality gluten-free malt from teff grains.…”

Section: Proteinsmentioning

confidence: 99%

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

2012

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The demand for gluten-free foods is certainly increasing. Interest in teff has increased noticeably due to its very attractive nutritional profile and gluten-free nature of the grain, making it a suitable substitute for wheat and other cereals in their food applications as well as foods for people with celiac disease. The main objective of this article is to review researches on teff, evaluate its suitability for different food applications, and give direction for further research on its applications for health food market. Teff is a tropical low risk cereal that grows in a wider ecology and can tolerate harsh environmental conditions where most other cereals are less viable. It has an excellent balance of amino acid composition (including all 8 essential amino acids for humans) making it an excellent material for malting and brewing. Because of its small size, teff is made into whole-grain flour (bran and germ included), resulting in a very high fiber content and high nutrient content in general. Teff is useful to improve the haemoglobin level in human body and helps to prevent malaria, incidence of anaemia and diabetes. The nutrient composition of teff grain indicates that it has a good potential to be used in foods and beverages worldwide. The high levels of simple sugars and α-amino acids as a result of breakdown of starch and protein, respectively, are essential for fermentation and beer making.

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Section: Proteinsmentioning

confidence: 99%

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

2012

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“…Another quality characteristic ascribed to these beers is the presence of an attractive and stable head of foam. It has been claimed that the use of wheat, as part of the grist, improves the head formation and stability 4,27 . However, elaborate views on how wheat influences beer foam characteristics are scarce.…”

Section: Introductionmentioning

confidence: 99%

“…Although wheat does not necessarily have a higher overall protein content than barley, wheat contributes more high molecular weight proteins to the wort 27,34 . These wheat proteins 4,27,35 , more specifically wheat glycoproteins 2 , have been suggested to be related to the superior foam characteristics of wheat beers. Wilde et al 38 and Clark et al 10 isolated lipid binding proteins from wheat (puroindolines) which can bind to free lipids in beer, reducing lipid induced destabilisation of beer foam.…”

Section: Introductionmentioning

confidence: 99%

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

Depraetere

Coghe

Delvaux

2004

Journal of the Institute of Brewing

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Laboratory wheat beers were brewed with different wheat varieties of different protein content (8.7-14.4%) and with five different barley malts, varying in degree of modification (soluble protein: 3.9-6.9%). In a first series of experiments, it was investigated whether wheat positively influences the foam stability, a major characteristic of wheat beers. NIBEM and Rudin (CO 2 ) foam analyses revealed that the effect of wheat on foam stability depended on the barley malt used for brewing. When using malt with high foaming potential, wheat exerts a negative influence. However, wheat added to over-modified malt with less foam promoting factors, ameliorates beer foaming characteristics proving that wheat contains foam active compounds. In addition, Rudin (N 2 ) values suggested that wheat positively influences foam stability by decreasing liquid drainage, probably caused by a higher beer viscosity and /or a finer foam bubble size distribution.Furthermore, the haze in wheat beers, which is another important quality characteristic of these beers, was investigated. Permanent haze readings of the 40% wheat beers were lower than 1.5 EBC haze units. For 20% wheat beers, an inverse relation between the permanent haze (9.4-19.3 EBC haze units) and the protein content of the wheat was established. The barley malt used for brewing also influenced permanent haze readings. A positive correlation between the modification degree of the malt and the permanent haze intensity was found. It was concluded that the choice of raw materials for wheat beer brewing considerably influences the visual properties of the beer.

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“…It is known that specific hydrophobic polypeptides play an important role in foam formation and stability 3 . Also important are isoalpha acids, metal ions and melanoidins.…”

Section: Effect Of High Gravity Brewing On Beer Foam Stabilitymentioning

confidence: 99%

The Horace Brown Medal Lecture: Forty Years of Brewing Research

Stewart

2009

Journal of the Institute of Brewing

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Horace Brown spent fifty years conducting brewing research in Burton-on-Trent, Dublin and London. His contributions were remarkable and his focus was to solve practical brewing problems by employing and developing fundamental scientific principles. He studied all aspects of the brewing process including raw materials, wort preparation, fermentation, yeast and beer stability. As a number of previous presenters of the Horace Brown Lecture have discussed Brown's achievements in detail, the focus of this paper is a review of the brewing research that has been conducted by the author and his colleagues during the past forty years. Similar to Horace Brown, fundamental research has been employed to solve brewing problems. Research studies that are discussed in this review paper include reasons for premature flocculation of ale strains resulting in wort underattenuation including mechanisms of co-flocculation and pure strain flocculation, storage procedures for yeast cultures prior to propagation, studies on the genetic manipulation of brewer's yeast strains with an emphasis on the FLO1 gene, spheroplast fusion and the respiratory deficient (petite) mutation, the uptake and metabolism of wort sugars and amino acids, the influence of wort density on fermentation characteristics and beer flavour and stability, and finally, the contribution that high gravity brewing has on brewing capacity, fermentation efficiency and beer quality and stability.

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The Foaming Properties of Beer

Abstract: Beer foam is reviewed in terms of the physical principles which underly it, its measurement and the com ponents of beer which affects its formation and stability. The influence of processing conditions on foam production, retention and cling are detailed.

Cited by 184 publications

References 55 publications

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

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

Wheat Variety and Barley Malt Properties: Influence on Haze Intensity and Foam Stability of Wheat Beer

The Horace Brown Medal Lecture: Forty Years of Brewing Research

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