Naslov
Unmalted wheat as a substitute raw material in the production of beer

Autori
Krstanović, Vinko ; Mastanjević, Krešimir ; Šimić, Gordana ; Habschied, Kristina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Zbornik apstrakata V Naučno - stručni Simpozijum "Pivo, pivarske sirovine i oprema“ / - Zrenjanin, 2022, 50-51

Skup
V Naučno - stručni Simpozijum "Pivo, pivarske sirovine i oprema“

Mjesto i datum
Zrenjanin, Srbija, 25.10.2022. - 28.10.2022

Vrsta sudjelovanja
Pozvano predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
unmalted cereals ; unmalted wheat ; beer

Sažetak
The aim of the research was to establish if partial replacement of malt with unmalted wheat (15% and 30% addition) would have an influence on the physical-chemical properties of wort and consequently on the sensory properties of the finished beer. However, sensory and physical- chemical analysis showed that even with a 30% substitution of malt with wheat, the sensory impact of the taste of non-malt additives was more acceptable than expected. This suggests that the use of wheat as a substitute for part of the malt in the wort would be acceptable if only for the reason of improving the sensory acceptability of the finished beer. Furthermore, the use of wheat as a substitute for part of the malt in the infusion changes the C:N ratio in the wort as well as the level of other micronutrients. The relationship within protein components between protein fractions (proteins of small, medium and high molecular mass) and α-amino N also changes, in the sense that there is an increase in the concentration of medium molecular proteins and a reduced concentration of α-amino N. Beer produced from umnalted wheat was sensorially acceptable as the beer produced from pure malt. Although there are many other factors to consider when formulating beer, such as colloidal stability, for example, this research suggests that the use of unmalted wheat in eventual combination with other unmalted grains can help retain some of the beer's flavour characteristics from pure malt, if it is desirable. Understanding the effect of unmalted wheat on the physical-chemical properties of the wort and consequently on the properties of the finished beer can facilitate cost-effective and sustainable solutions for application in brewing.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA