Abstract
Globally, beer is considered the most-consumed low-alcohol beverage, it ranks third, after water and tea, in the top sales of these drinks. New types of beer are the result of the influence of several factors, including innovations in science and technology, changing requirements for food consumption of the population, competition between producers, promotion of food for health, flavor, and quality, the limited nature of traditional food resource raw materials, and the interest of producers in reducing production costs. Manufacturers are looking for new solutions for obtaining products that meet the requirements of consumers, authentic products of superior quality, with distinctive taste and aroma. This review proposes the use of two pseudocereals as raw materials in the manufacture of beer: buckwheat and amaranth, focusing on the characteristics that recommend them in this regard. Due to their functional and nutraceutical properties, these pseudocereals can improve the quality of beer—a finished product. Additionally, all types of beer obtained from these pseudocereals are recommended for diets with particular nutritional requirements, especially gluten-free diets. Researchers and producers will continue to improve and optimize the sensory and technological properties of the new types of beer obtained from these pseudocereals.
Highlights
Innovation in the beer industry often involves the use of new mixtures of cereals and pseudocereals or the rediscovery of old cereals, new hop varieties or hop substitutes, new non-Saccharomyces yeast crops, fruit, vegetables, some spices, and other flavouring compounds to improve/modify the sensory characteristics of the finished product, customize a type of beer or offer a new type of different beer [3–5]
Assortment diversification has been influenced by several factors, such as the rebirth of craft beer; increased consumer interest in functional beer; the concern of producers to reduce the costs of obtaining the finished product; development of gluten-free brewing; consumer
The results indicate that for the further improvement and optimization of the beer quality characteristics as a finished product, combinations of different raw materials may be useful
Summary
Beer is the most widely consumed low-alcohol beverage, and the annual per capita consumption, which is estimated to be 5.11 million hL/day, is increasing year by year [1]. Assortment diversification has been influenced by several factors, such as the rebirth of craft beer; increased consumer interest in functional beer; the concern of producers to reduce the costs of obtaining the finished product; development of gluten-free brewing; consumer. Buckwheat and amaranth are two pseudocereals that have multiple uses, including for obtaining of malt and beer, that are grown in different parts of the world. This review treats these two pseudocereals as possible substitutes for barley malt or wheat malt in brewing. Obtaining an assortment of beer from ingredients other than barley or wheat is simple, achieving efficiency in the economic process and producing a product acceptable to consumers is an ongoing research challenge
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