TY - JOUR
T1 - Effects of added enzymes on sorted, unsorted and sorted-out barley
T2 - A model study on realtime viscosity and process potentials using rapid visco analyser
AU - Shetty, Radhakrishna
AU - Zhuang, Shiwen
AU - Olsen, Rasmus Lyngsø
AU - Hansen, Preben Bøje
AU - Hobley, Timothy John
N1 - Funding Information:
The authors would like to thank Nikolaj Hansen, Tine Suhr and Heidi Olander Petersen for their technical assistance. Funding: This work was supported by the Novozymes and Henning Holck Larsen foundation . We thank Novozymes (Denmark) for the Ondea ® Pro and Cellic ® CTec2 enzyme as gifts.
Publisher Copyright:
© 2017 Elsevier Ltd
PY - 2017/9
Y1 - 2017/9
N2 - Barley sorting is an important step for selecting grain of required quality for malting prior to brewing. However, brewing with unmalted barley with added enzymes has been thoroughly proven, raising the question of whether traditional sorting for high quality malting-barley is still necessary. To gain more insight on this, we examine realtime viscosity of sorted-out and unsorted barley during downscaled mashing with added enzymes in comparison with malting quality sorted barley. A rapid visco analyser was used to simulate brewery mashing process at lab scale together with two commercial enzymes (Ondea®-Pro and Cellic®-CTec2). During downscaled mashing, viscosity profile of sorted-out barley was markedly different from others, irrespective of enzyme type, whereas a small difference was observed between the sorted and un-sorted barley. Furthermore, whilst sorted-out barley generated lowest sugar-concentration, unsorted and sorted barley resulted in higher sugar-content, regardless of the enzyme used. In terms of filterability, the Ondea®-Pro treatment resulted in significantly lower-turbidity and smaller particle-size compared to Cellic®-CTec2; however, this effect was observed in sorted and unsorted barley but not in sorted-out barley. Consequently, we find that unsorted barley demonstrates great potential for brewing with added enzymes and its use may help to improve sustainability of the brewing process.
AB - Barley sorting is an important step for selecting grain of required quality for malting prior to brewing. However, brewing with unmalted barley with added enzymes has been thoroughly proven, raising the question of whether traditional sorting for high quality malting-barley is still necessary. To gain more insight on this, we examine realtime viscosity of sorted-out and unsorted barley during downscaled mashing with added enzymes in comparison with malting quality sorted barley. A rapid visco analyser was used to simulate brewery mashing process at lab scale together with two commercial enzymes (Ondea®-Pro and Cellic®-CTec2). During downscaled mashing, viscosity profile of sorted-out barley was markedly different from others, irrespective of enzyme type, whereas a small difference was observed between the sorted and un-sorted barley. Furthermore, whilst sorted-out barley generated lowest sugar-concentration, unsorted and sorted barley resulted in higher sugar-content, regardless of the enzyme used. In terms of filterability, the Ondea®-Pro treatment resulted in significantly lower-turbidity and smaller particle-size compared to Cellic®-CTec2; however, this effect was observed in sorted and unsorted barley but not in sorted-out barley. Consequently, we find that unsorted barley demonstrates great potential for brewing with added enzymes and its use may help to improve sustainability of the brewing process.
KW - Beer
KW - Fermentability
KW - Filterability
KW - Rheological behaviour
UR - http://www.scopus.com/inward/record.url?scp=85027890034&partnerID=8YFLogxK
U2 - 10.1016/j.jcs.2017.07.018
DO - 10.1016/j.jcs.2017.07.018
M3 - Article
AN - SCOPUS:85027890034
SN - 0733-5210
VL - 77
SP - 141
EP - 146
JO - Journal of Cereal Science
JF - Journal of Cereal Science
ER -