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Pregled bibliografske jedinice broj: 1050264

The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer


Krstanović, Vinko; Habschied, Kristina; Lukinac, Jasmina; Jukić, Marko; Mastanjević, Krešimir
The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer // Beverages, 6 (2020), 1-7 doi:.org/10.3390/beverages6010007 (međunarodna recenzija, članak, znanstveni)


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Naslov
The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

Autori
Krstanović, Vinko ; Habschied, Kristina ; Lukinac, Jasmina ; Jukić, Marko ; Mastanjević, Krešimir

Izvornik
Beverages (2306-5710) 6 (2020); 1-7

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
wheat ; light lager beer quality ; colloidal stability ; commercial shelf life

Sažetak
The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins).

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek

Citiraj ovu publikaciju

Krstanović, Vinko; Habschied, Kristina; Lukinac, Jasmina; Jukić, Marko; Mastanjević, Krešimir
The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer // Beverages, 6 (2020), 1-7 doi:.org/10.3390/beverages6010007 (međunarodna recenzija, članak, znanstveni)
Krstanović, V., Habschied, K., Lukinac, J., Jukić, M. & Mastanjević, K. (2020) The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer. Beverages, 6, 1-7 doi:.org/10.3390/beverages6010007.
@article{article, year = {2020}, pages = {1-7}, DOI = {doi.org/10.3390/beverages6010007}, keywords = {wheat, light lager beer quality, colloidal stability, commercial shelf life}, journal = {Beverages}, doi = {doi.org/10.3390/beverages6010007}, volume = {6}, issn = {2306-5710}, title = {The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer}, keyword = {wheat, light lager beer quality, colloidal stability, commercial shelf life} }

Časopis indeksira:


  • Web of Science Core Collection (WoSCC)
    • Emerging Sources Citation Index (ESCI)


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