Abstract
Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base extract, equivalent to the standard result. It also showed that glucose content increased 3 times, while the maltose and maltotriose have balances proportional. The use of buckwheat malt raised the protein content in more than 89%, which is not seen from the use of other adjuncts and showed greater colloidal stability during the storage period, a factor associated with a 4-fold reduction of gluten content. Similar aspects regarding foam and turbidity pattern, although subtle differences in aromatic profile and flavors were present. Nevertheless, these factors show that is possible to use buckwheat as an adjunct in a Pilsen beer. The remaining sugars content gave a perspective on the metabolism of yeast during fermentation and the identification of some compounds by HPLC-MS was also able to demonstrate how buckwheat malt affected yeast metabolism due to wort composition.
Highlights
The buckwheat (Fagopyrum esculentum Moench) has a short cycle (30 to 90 days of growth) and annual crop
The mash of 100% buckwheat (100BW), 100BWM and 45% (w/w) buckwheat malt (45BWM) did not have a significant difference mash pH when compared to the reference mash, AM (4.93, p=0.05), which is crucial to the brewing process since the grains are responsible for pH buffering for enzymatic activity and protein coagulation. 45% (m/m) of buckwheat (45BW) showed a slight increase in its pH, 5.06
Considering the specific gravity, the addition of buckwheat reduced the density in 100BW, 100BWM and 45BW to 1.034, while 45BWM and AM obtained the same value (1.040, p = 0.05)
Summary
The buckwheat (Fagopyrum esculentum Moench) has a short cycle (30 to 90 days of growth) and annual crop. It is used today in Brazil for animal and human food, soil cover and crop rotation. It is a low-cost crop, because it grows fast and have few pests; which makes its cultivation viable, but it practically not consumed in Brazil, which affects the market, especially in the Midwestern region of Brazil. Buckwheat is commonly used in the food industry as flour for breads, pancakes and several other types of gluten-free foods It is use as a source of proteins to coeliac products, since this grain has high protein value with no gluten in its composition; buckwheat husks can be used as landscaping fertilizer and can be sold for packaging, cushions and mattresses (Boland, 2013)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
