Abstract
The production of fermentable sugars (FS) in gluten-free (GF) brewing is hindered by the high starch gelatinization temperatures of GF malts and lower diastatic power compared to barley malt. Our previous work has demonstrated that starch gelatinization was the primary hurdle, and when decoupled from a single mash phase, high concentrations of FS could be produced. However, more research was required to improve the applicability of GF brewing. In this study, millet was used as a model GF malt demonstrating that despite the low α-amylase and β-amylase activities compared to barley malt∼90% of the FS (∼110g/L) could be produced within 40min. Limitations to enzyme extraction and separation due to coarse milling and lautering initially limited FS by∼30g/L, requiring additional processing or exogenous enzyme supplements that improved fermentable sugar generation by∼20g/L. Overall, millet is a promising brewing ingredient, provided appropriate mashing procedures are implemented.
Accepted Version (
Free)
Published Version
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