Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
| Autor: | Grace Ferreira Ghesti, Rafael Benjamin Werneburg Evaristo, Talita Souza Carmo, Viviane Cristina Buge Brasil, Bernardo Pontes Guimarães |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2020 |
| Předmět: |
chemistry.chemical_classification
gluten-free assistant Chemistry business.industry Nutrition. Foods and food supply food and beverages Maltose Gluten Yeast buckwheat chemistry.chemical_compound hemic and lymphatic diseases Maltotriose Brewing T1-995 Fermentation Composition (visual arts) TX341-641 Food science Fagopyrum esculentum Moench business Technology (General) beer adjunct Food Science Biotechnology |
| Zdroj: | Food Science and Technology, Issue: ahead, Published: 30 OCT 2020 Food Science and Technology, Volume: 41 Supplement 1, Pages: 265-272, Published: 30 OCT 2020 Food Science and Technology v.41 suppl.1 2021 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 41, Iss suppl 1, Pp 265-272 (2020) |
| Popis: | Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base extract, equivalent to the standard result. It also showed that glucose content increased 3 times, while the maltose and maltotriose have balances proportional. The use of buckwheat malt raised the protein content in more than 89%, which is not seen from the use of other adjuncts and showed greater colloidal stability during the storage period, a factor associated with a 4-fold reduction of gluten content. Similar aspects regarding foam and turbidity pattern, although subtle differences in aromatic profile and flavors were present. Nevertheless, these factors show that is possible to use buckwheat as an adjunct in a Pilsen beer. The remaining sugars content gave a perspective on the metabolism of yeast during fermentation and the identification of some compounds by HPLC-MS was also able to demonstrate how buckwheat malt affected yeast metabolism due to wort composition. |
| Databáze: | OpenAIRE |
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