+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Molecular brewing: Molecular structural effects involved in barley malting and mashing

Molecular brewing: Molecular structural effects involved in barley malting and mashing

Carbohydrate Polymers 206: 583-592

Ten barley samples containing varied protein contents were subject to malting followed by mashing to investigate molecular effects of both barley starch and starch- protein interactions on malting and mashing performances, and the underlying mechanism. Starch granular changes were examined using differential scanning calorimetry and scanning electron microscopy. The molecular fine structures of amylose and amylopectin from unmalted and malted grain were obtained using size-exclusion chromatography. The results showed that both amylose and amylopectin polymers were hydrolyzed at the same time during malting. Protein and amylose content in both unmalted and malted barley significant negatively correlated with fermentable sugar content after mashing. While protein content is currently the main criterion for choosing malting varieties, this study shows that information about starch molecular structure is also useful for determining the release of fermentable sugars, an important functional property. This provides brewers with some new methods to choose malting barley.

Please choose payment method:

(PDF emailed within 0-6 h: $19.90)

Accession: 066010087

Download citation: RISBibTeXText

PMID: 30553361

DOI: 10.1016/j.carbpol.2018.11.018

Related references

Enzy matic technology of the brewing industries. 1. Enzymes and their substrata in malting and mashing: carbohydrates and carbohydrases; proteins and proteases; esterases, desmolases, H-ion concentration and buffering. 2. Barley as brewing material: barley grain; maturing and storing. 3. Preparation of malt: soaking; malting; drying; malt. 4. Manufacture and production of wort. Grinding; mashing in the brewing industry; preparation of malt and mashing in distillery and allied industries. CARL OPPENHEIMER Die Fermente und Ihre Wirkungen 5th ed Vol 4 Halbband 1 Die Technologie der Fermente [Enzymes and their action Technology of enzymes ] 357p 60 fig, 1929

Variation of malt tannins during the malting and brewing process. IV. Effect of different mashing procedures, different high mashing-in temperatures and standing times on the tannin contents of wort and beer. Brauwissenschaft 23 (12) 467-478, 1970

Barley tocols: Effects of milling, malting, and mashing. Cereal Chemistry 71(1): 43-44, 1994

The effects of malting and mashing on barley protein extractability. Journal of cereal science 44(2): 203-211, 2006

Starch hydrolysis in malting and mashing Molecular weight distribution. Journal of the Institute of Brewing 89(4): 279-282, 1983

Knowledge of malting and brewing characteristics of new malting barley varieties. II. Barley trials of 1968. Brauwelt 110 (34) 648-651, 1970

Kaffircorn malting and brewing studies XIV.Mashing with kaficorn malt: Factors affecting sugar production. Journal of the Science of Food and Agriculture 17(8): 354-361, 1966

Contributions to knowledge of malting and brewing characteristics of new varieties of malting barley, II. Brauwelt 10, 109 (98 99) 1842-1848, 1969

Problems of required supply for the brewing and malting industry with the correct standard brewing barley. Lebensmittel industrie 27(8): 351-354, 1980

Choosing malting-barley varieties best suited for brewing and malting. Het Wetenschappelijk Onderzoek in de Landbouw. Part 1, 278-84, 1958

New Canadian malting barley varieties and their malting and brewing characteristics. Technical quarterly and the MBAA communicator1(2): 104-110, 2004

Results from malting and brewing tests with different malting barley varieties. 1976

Barley seed protein and its effects on malting and brewing quality. Plant Varieties & Seeds 3(2): 63-80, 1990

Malting and brewing characteristics of new malting barley varieties (winter - Diamond; spring - Spire) (2001/2002 trials). HGCA Project Report (287): 34 pp., 2002

Lipolytic and oxidative changes of barley lipids during malting and mashing. Journal of the Institute of Brewing 99(5): 395-403, 1993