The use of extruded wheat in the brewing
UDC 664
Danina M.M. , Ivanchenko O. B.
Abstract
Nowadays the development of beer and beer drinks product range with the addition of non-traditional raw material is considered to be of importance. Unmalted wheat is rarely used in brewing since its main protein fraction is prolamin. For its effective use extrusion of wheat grains has been made to change carbohydrate complex and protein denaturation. А-92 triple-effect twin screw extruder has been used, the temperature and pressure being 190о С and 4∙105 Pa respectively. In the total grain charge 20% of extruded wheat has been used. For efficient saccharification of the mash Disticim BA enzyme preparation has been used. The modes of extruded wheat mashing with the addition of the enzyme have been identified. The mashing process started at temperature 51-53° C as the wheat protein was partially broken down in the extrusion process. Maltose pause was increased up to 30 minutes. The article discusses the effects of different concentrations of the enzyme on mashing and fermentation, and on the final beer quality. 27.7% AU/ml of enzyme preparation has been shown to be the optimal concentration for the mashing process. The effect of extruded wheat on the organoleptic characteristics of beer is shown. Introduction of enzyme and wheat concentrations in question does not influence fermentation and physic-chemical characteristics of the drink significantly. Warm fermentation (15-19о С) for 3 days and cold after fermentation (4-5о С) в for 14 days have been used. The sample of beer with 20% of extruded wheat and 0.6 ml of enzyme preparation is shown to be the most successful in terms of organoleptic characteristics compared with base beer and beer with 0.2 ml of enzyme preparation. Its total score is 19: clarity – 3, color – 3, hop bitterness – 4, fobbing – 4, flavor – 4, taste – 5.
Keywords: beer, extruded wheat, enzyme, saccharification, organoleptic characteristics, regression equation
The use of extruded wheat in the brewing
Abstract
Nowadays the development of beer and beer drinks product range with the addition of non-traditional raw material is considered to be of importance. Unmalted wheat is rarely used in brewing since its main protein fraction is prolamin. For its effective use extrusion of wheat grains has been made to change carbohydrate complex and protein denaturation. А-92 triple-effect twin screw extruder has been used, the temperature and pressure being 190о С and 4∙105 Pa respectively. In the total grain charge 20% of extruded wheat has been used. For efficient saccharification of the mash Disticim BA enzyme preparation has been used. The modes of extruded wheat mashing with the addition of the enzyme have been identified. The mashing process started at temperature 51-53° C as the wheat protein was partially broken down in the extrusion process. Maltose pause was increased up to 30 minutes. The article discusses the effects of different concentrations of the enzyme on mashing and fermentation, and on the final beer quality. 27.7% AU/ml of enzyme preparation has been shown to be the optimal concentration for the mashing process. The effect of extruded wheat on the organoleptic characteristics of beer is shown. Introduction of enzyme and wheat concentrations in question does not influence fermentation and physic-chemical characteristics of the drink significantly. Warm fermentation (15-19о С) for 3 days and cold after fermentation (4-5о С) в for 14 days have been used. The sample of beer with 20% of extruded wheat and 0.6 ml of enzyme preparation is shown to be the most successful in terms of organoleptic characteristics compared with base beer and beer with 0.2 ml of enzyme preparation. Its total score is 19: clarity – 3, color – 3, hop bitterness – 4, fobbing – 4, flavor – 4, taste – 5.
Keywords: beer, extruded wheat, enzyme, saccharification, organoleptic characteristics, regression equation
Русский
English
