Unmalted Barley Research Articles

Untargeted metabolomic profiling of 100% malt beers versus those containing barley adjunct

Why was the work done: The incorporation of unmalted barley at high proportion in the grist can introduce unfavourable bitter and astringent characteristics to beer, resulting in an upper limit on the proportion used. The flavour active compounds from raw barley which contribute these characteristics to the beer remain to be identified. How was the work done: This study used non-targeted metabolomics to determine non-volatile metabolites which could contribute to flavour differences when brewing with barley. Three beers were analysed using ultra-high performance liquid chromatography (UHPLC) coupled to a quadrupole time-of-flight mass spectrometer (qTOF) with an electro-spray ionisation source (ESI). One beer was produced using 100% malt and two beers with a grist of 15% barley and 85% malt (beers A and B). The barley was used untreated (beer A) or treated using a proprietary process (beer B). The metabolomic profiles of the three beers were compared and statistically different molecular features were annotated via analysis of MS2 spectra. What are the main findings: Several of the main differential molecular features were nitrogenous peptides and purine derivatives. This was attributed to the lack of the malting process and associated proteolytic enzyme activity reducing the extent of protein and peptide breakdown in the unmalted barley. Several of the identified peptides had amino acid residues which are known to cause bitter and kokumi (rich) taste in beer, which could explain the bitterness when brewing with unmalted barley. Why is the work important: A non-targeted approach offers new insights into non-volatile molecular features in beer that have not been previously identified with targeted analyses. Accordingly, this work identifies metabolites and groups of compounds which have not been previously considered when investigating the unfavourable bitterness and astringency associated with the use of unmalted barley

Use of unmalted cereals with enzyme preparations in brewing

The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of beer. Recommendations have been developed for intensifying the preparation of wort using various types of grain raw materials – unmalted barley and rice grits with the addition of enzyme preparations from Novozymes (Denmark) at different stages of brewing were developed. When testing new enzyme preparations (β-glucanase complex, xylanase), the filtration time, wort viscosity, and the content of β-glucans and arabinoxylans decreased by about 20% compared to the control samples. The use of a new enzyme preparation resulted in better breakdown of substances, which affected the quality and duration of filtration. This leads to an improvement of wort quality, reducing the duration of the process and reducing the cost of raw materials. To ensure the required ratio of substances in the wort, it is necessary to introduce complex enzyme preparations – peptidhydrolase, α-amylase, endo-β-glucanase (Ceremis Plus). Preparations containing endo-β-glucanase (Ultraflo Max) should be used at the beginning of mashing to improve the rheological properties of the wort and reduce its viscosity, which improves the filtration process. To obtain beer with the required degree of fermentation during mashing, it is better to use new enzyme preparations (glucoamylase). The practical significance of the study lies in the use of large amounts of unmalted grain together with exoenzymes such as Ultraflo Max and Ceremis Plus, which will allow brewers to produce wort and beer of the same composition and quality as premium wort and beer, using only malt

The Impact of 10 Unmalted Alternative Adjuncts on Wort Characteristics.

Consumers are more than ever in search of novel and exciting beer choices, and brewers are, therefore, continuously experimenting to adapt their product portfolio. One interesting way to naturally incorporate novel flavors and tastes is by using alternative adjuncts, but this is not always an easy and straightforward process. In this study, a 40% unmalted alternative adjunct (einkorn, emmer, spelt, khorasan, quinoa, amaranth, buckwheat, sorghum, teff, and tritordeum) or reference (barley malt, unmalted barley, and unmalted wheat) was added to 60% barley malt, after which three different laboratory mashing processes (Congress mash, Congress mash with pre-gelatinization of the adjunct, and Evans mash) were performed, and their behavior during mashing and the resulting wort characteristics were investigated in detail. Overall, the extraction process of all 10 unmalted alternative adjuncts was not complete for all three laboratory mashing processes, whereby Congress mashing resulted in the highest extract and fastest filtration, whereas Evans mashing resulted in the lowest extract and slowest filtration. Pre-gelatinization of the unmalted was generally only beneficial for adjuncts with high onset starch gelatinization temperatures. This process also inactivated endogenous enzymes in the unmalted adjuncts, which had an adverse effect on the mashing process.

Analysis of Haze Susceptibility in Beers with Unmalted Barley Addition Under Varying Storage Conditions

Analysis of Haze Susceptibility in Beers with Unmalted Barley Addition Under Varying Storage Conditions

Sensory Acceptance of Malted and Un-Malted Barley Pretzels in South Punjab Sector of Pakistan

Barley (Hordeum vulgare) is a cereal crop, that belongs to the grass family. It is used as a food source in some cultures as well. The current research was planned to check the sensory acceptance of malted barley confection “pretzels”, which are not native to Pakistan. Purposely, the barley was procured from the local market of Multan, Pakistan by considering quality traits account i.e., colour, length, width, and thousand kernel weight. The cleaned barley was subjected to malting till seed germination for up to 4 days. After the process of germination, the seed was fried in the drier at 65 ℃ for 16 hours followed by flour development. The colour value of un-malted barley for l, a, and b were 54.23, 1.91, and 11.21 whilst malted barley presented 53.52, 0.86, and 11.03, respectively for the same traits. Afterwards, the pretzels were prepared by following the standard recipe by planning various treatments i.e., T0 (100% wheat flour), T1 (80% wheat flour, 20% malted flour), T2 (60% wheat flour, 40% malted flour), T3 (40% wheat flour, 60% malted flour), T4 (80% wheat flour, 20% un-malted flour), T5 (60% wheat flour, 40% un-malted flour) and T6 (40% wheat flour, 60% un-malted flour). The prepared products were subjected to sensory evaluation by a trained judges panel at different intervals during storage (0, 7th, and 14th day) by following a 9-point hedonic scale for aroma, texture, and overall acceptability. The malted barley-based pretzels 5.64±0.19 (T3) showed maximum value for aroma whereas, T5 presented 5.87±0.11 (T5) for the un-malted treatment plan on the 14th day. In the case of texture, T1 was appreciated at 0day of storage by securing 6.49±0.16. As far as overall acceptability was concerned, T6 presented 7.57±0.36 on the 0th day with a slight decline of 5.42±0.29 for the same treatment.

Effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings

This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or from barley malt with adjuncts (corn grist and starch syrup or unmalted barley). Various stabilization aids were also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests were conducted. We analyzed the content of compounds (proteins and polyphenols) generally related to beer colloidal stability. The results show that the haze-forming potential of the beer during storage can be evaluated based on the coagulable nitrogen content (high molecular weight proteins), rather than the total nitrogen content and polyphenol content. A very strong and statistically significant negative correlation was observed between the concentration of coagulable nitrogen and beer colloidal stability. When brewing was conducted with 49% barley raw material and exogenous proteases, especially proline-specific endoprotease, the coagulable nitrogen content fell and beer colloidal stability improved. The use of corn grist and starch syrup as up to 40% of the total grist resulted in a 30% longer physical shelf life compared to the all-malt beer.

Impact of the use of unmalted adjuncts on the rheological properties of beer wort

Understanding the behavior of fluids is important in industrial processes of the most varied types. Changes in the composition of the brewing wort can have an impact on the phenomenon of transport of matter, important in the manufacturing as well as in the sensory perception of palatability and dietary characteristics. Changes in viscosity are also of interest to the industry, as this parameter plays an important role in the filtration theory. The present study intended to analize the impact of different brewing inputs on rheological parameters, using the same beer formulation as the basis, the variations being compared to the control. The adjuncts tested were rye, unmalted barley, and sorghum. The analizes were performed in an oscillatory and rotational rheometer, obtaining measurements from three moments of the beer production process. The main results are the differences in the flow curve profiles, showing greater pseudoplasticity when using rye, and that the formation of gel at high shear rates can be a frequent cause of problems in the brewery. This work can contribute to the creation of a methodology that allows maximizing the contents of dietary fibers without compromising the smooth running of the production process.

Rheological Properties of Industrial Hot Trub.

The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts’ extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub’s rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel–Bulkley model had the best fit to the experimental data.

Comparison of Congress Mash with Final 65 °C Mash for Wort Production with Unmalted Barley, Tritordeum, and Quinoa, with or without Pregelatinization and/or Enzyme Addition

Wort was prepared according to the Congress mash protocol with the addition of 40% unmalted barley, tritordeum, or quinoa. Mashes with quinoa filtered significantly slower than mashes with barley. In contrast, tritordeum filtered similarly as barley, even though tritordeum does not possess a husk. The lack of husk may have contributed to a higher extract yield of tritordeum compared to barley. The final 65 °C mash protocol resulted in shorter saccharification times, but slower wort filtration compared to the Congress mash protocol. When unmalted adjuncts were pregelatinized by heating in water for 20 min at 95 °C, the filtration following the Congress mash protocol was slower and the filtration following the final 65 °C mash protocol was faster than the same mashes prepared without pregelatinization. Pregelatinization also inactivated the endogenous enzymes in the (pseudo)cereals used. This was especially noticeable for quinoa, resulting in wort with markedly lower glucose concentrations, most likely due to the inactivation of endogenous amyloglucosidases. Wort filtration improved for both mashing protocols when an exogenous enzyme mix (Brewers Compass®) was added to each of the three different (pseudo)cereals. Furthermore, addition of the enzyme mix increased the extract yield of the final 65 °C mashes and the FAN levels of the Congress mashes. These findings confirmed the benefit of using the Brewers Compass® enzyme mix during mashing processes with high percentages of (up to 40%) unmalted (pseudo)cereals.

Characterization of Unmalted Barley Treated with Aspergillus oryzae

Koji is a complex of substrate and the filamentous fungus Aspergillus oryzae. It is used for saccharification in fermented foods and beverages. Its role in co-fermentations is known, but its application in beer brewing contexts is unclear. The goal of this study was to determine what effect A. oryzae has on the characteristics of unmalted barley in brewing contexts, if it might bypass traditional malting, and what sensory attributes a koji beer might exhibit. Koji barley was prepared with pearled barley and a red rice koji strain and compared to untreated pearled barley and malted barley control groups. The total production time of koji barley was nine days and the process consumed 4 ± 2 L water per kg of grain. Coarse grind extract in koji barley was three times greater than pearled barley while approximately ten percent less than malted barley. Diastatic power was over three times greater in malted barley versus koji barley, while no significant difference (p < 0.05) was found between koji barley and untreated pearled barley. Koji barley congress wort exhibited three times more glucose but less than half the maltose content of malted barley wort. Analysis of wort organic acids showed increased concentrations of citric, succinic, and kojic acid in koji barley versus pearled barley. Qualitative sensory analysis of fermented koji barley wort identified moderate tropical, citrus, and sour flavors as well as green apple and tropical fruit aromas. The results demonstrated that koji barley shows characteristics similar to specialty malts and may favor hazy, fruited, and sour beer styles.

Modification of physicochemical properties and degradation of barley flour upon enzymatic extrusion

In order to evaluate the application potential of enzyme-extruded barley flour (EEBF) in the brewing of whole-barley beer, the physicochemical properties, mashing and fermentation effects of EEBF were studied, and conventional extruded barley flour (CEBF) and steam-cooked barley flour (SCBF) were taken as controls. The water solubility index (WSI) of EEBF (46.88%–52.63%) was much higher than that of CEBF (6.70%) and SCBF (4.59%). The results of degree of gelatinization (DG) and enthalpy (ΔH) suggested that EEBF was almost completely gelatinized, and the rapid visco analyzer (RVA) exhibited that the peak viscosity of EEBF was drastically reduced. The weight-average molecular weight of EEBF (<106 g/mol) was significantly lower than that of CEBF and SCBF. Scanning electron microscopy (SEM) showed that the heat-treatments caused starch granules to break and aggregate, and there were many hydrolyzed pores on the surface of EEBF. Both the long- and short-range order of EEBF were destroyed. Although EEBF caused serious filtration blocking, it greatly improved the alcohol content of finished beer (5.41%vol). Overall, the thermal modification of barley flour by enzyme-extrusion meets the needs of fermentation, and could improve the problem of limited leaching of unmalted barley, which was benefit for the production of whole-barley beer.

Brewing with Unmalted Cereal Adjuncts: Sensory and Analytical Impacts on Beer Quality

Brewing with unmalted cereal adjuncts can reduce the requirement for malting, thereby lowering costs and improving the overall sustainability of the brewing chain. However, substantial adjunct usage has technological challenges and the sensory characteristics of beers produced using high adjunct rates are still not fully understood. This study examined the impacts of brewing with unmalted barley, wheat, rice and maize at relatively high concentrations (0, 30% and 60% of grist) on the sensorial and analytical profiles of lager beer. Adjunct based beers and a 100% malt control were brewed at 25 L scale. A trained sensory panel (n = 8) developed a lexicon and determined the sensorial profile of beers. At 30% adjunct incorporation there was insignificant variation in the expected beer flavour profile. At 60% adjunct incorporation, there were some significant sensory differences between beers which were specific to particular adjunct materials. Furthermore, 60% adjunct inclusion (with correspondingly low wort FAN) impacted the fermentation volatile profile of the final beers which corresponded with findings observed in the sensory analysis. Developing an understanding of adjunct-induced flavour differences and determining strategies to minimise these differences will facilitate the implementation of cost-efficient and sustainable grist solutions.

Ionic composition of beer worts produced with selected unmalted grains

Brewers’ wort should undergo optimized fermentation in order to obtain high-quality beer that meets the specification requirements. This paper presents the impact of increasing the share of unmalted barley and spelled, which are used as adjuncts (5%, 10%, 15%, 20%, 25%, and 30%), and the effect of the mineral content of water on the wort concentration of metal ions (calcium, magnesium, zinc, manganese). Worts made with a combination of deionized water and barley substitute (mainly in 5% and 25% proportions) were characterized by a higher concentration of the ions than those produced with malted barley, or technological water, or spelled.The concentrations of manganese ions in wort prepared with spelt were significantly lower. A change in the recipe with the addition of unmalted raw material, including spelt, did not affect the concentration of magnesium ions. Regardless of the type and proportion of raw material used, the concentrations of magnesium and zinc ions were relatively low in the wort.

Brewing with malted barley or raw barley: what makes the difference in the processes?

Malted barley is the main source for fermentable sugars used by yeasts in the traditional brewing of beers but its use has been increasingly substituted by unmalted barley and other raw grain adjuncts in recent years. The incorporation of raw grains is mainly economically driven, with the added advantage of improved sustainability, by reducing reliance on the malting process and its associated cost. The use of raw grains however, especially in high proportion, requires modifications to the brewing process to accommodate the lack of malt enzymes and the differences in structural and chemical composition between malted and raw grains. This review describes the traditional malting and brewing processes for the production of full malt beer, compares the modifications to these processes, namely milling and mashing, when raw barley or other grains are used in the production of wort-a solution of fermentable extracts metabolized by yeast and converted into beer, and discusses the activity of endogenous malt enzymes and the use of commercial brewing enzyme cocktails which enable high adjunct brewing.

Використання несолодженого ячменю в пивоварінні

Мета: Основною сировиною для виробництва пива є солод. Існує тенденція щодо використання інших зернових культур у пивовиробництві. Використання несолоджених матеріалів дає можливість пивоварам та технологам знижувати собівартість продукції. Але часткова заміна солоду однозначно впливає на якість сусла та готового пива. Основною метою дослідження було порівняти якісні показники пива, звареного лише із використанням солоду, та пива, звареного із частковою заміною солоду несолодженим ячменем. Методи дослідження: Для розв’язання даної проблеми було використано метод високоефективної рідинної хроматографії, аналізу та емпіричний методи досліджень. Результати: Використання великої кількості несолоджених матеріалів разом із допомогою ферментних препаратів дає пивоварам можливість отримувати продукт такого ж складу та якості, як при використанні тільки солоду. Висновки: Для пивоваріння із заміною великої кількості солоду, ячмінь є одним із найкращих варіантів, так як має багато характеристик солоду. Заміна частини солоду несолодженими матеріалами є можливою, економічно вигідною та технічно обґрунтованою при використанні ферментних препаратів.

Acrylamide occurrence in Keribo: Ethiopian traditional fermented beverage

Keribo is one of the most commonly used traditional beverages in both rural and urban areas of Ethiopia. However, the occurrence of some harmful compounds which could potentially be formed due to its processing methods has never been investigated. The aim of this study was to investigate the occurrence of acrylamide in Keribo and its association with processing conditions. Malted and unmalted barley roasted at three levels and also similar levels of sugar concentration were used in Keribo preparation. The barley flour to water ratio used during preparation was 1 kg: 10 L. A total of 18 Keribo samples were analyzed for their acrylamide contents using high performance liquid chromatography-diode array detector (HPLC-DAD). QuEChERS sample preparation procedure was used. In this study, there was a statistically significant variation (P < 0.05) in the acrylamide content of Keribo between malted and unmalted barely. The variation in acrylamide content between different levels of roasting and sugar concentrations was also statistically significant (P < 0.05). Statistically significant difference (P < 0.05) was observed for the three way interaction of malting, roasting and sugar level. The highest concentration of acrylamide (3440 μg/kg) was recorded from Keribo prepared from deep roasted unmalted barley with higher sugar concentration. The lowest concentration (1320 μg/kg) was obtained for light roasted unmalted barley with medium sugar concentration. It can be concluded that level of roasting has high implication on acrylamide concentration. Malted barley had a lower concentration of acrylamide and this warrants malting and light roasting of barely are crucially important to minimize the level of acrylamide concentration and reduce the potential health impacts.

Effects of added enzymes on sorted, unsorted and sorted-out barley: A model study on realtime viscosity and process potentials using rapid visco analyser

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.

Brewing with 100 % unmalted grains: barley, wheat, oat and rye

Whilst beers have been produced using various levels of unmalted grains as adjuncts along with malt, brewing with 100 % unmalted grains in combination with added mashing enzymes remains mostly unknown. The aim of this study was to investigate the brewing potential of 100 % unmalted barley, wheat, oat and rye in comparison with 100 % malt. To address this, identical brewing methods were adopted at 10-L scale for each grain type by applying a commercial mashing enzyme blend (Ondea® Pro), and selected quality attributes were assessed for respective worts and beers. Different compositions of fermentable wort carbohydrates were observed in the worts (all at ca. 12°P), and in particular oat wort had lower concentration of maltose compared to the others, resulting in the lowest concentration of alcohol in final beer. Moreover, wort made from unmalted grains also showed lower free amino nitrogen and higher viscosity than malt wort. Furthermore, the use of 100 % unmalted grains resulted in a decrease in the levels of colour and brightness, as well as higher alcohols and esters in the final beers. Consequently, the study provides valuable information for exploring beer brewing with 100 % unmalted barley, oat, rye or wheat using exogenously added enzymes. It also helps to understand the process ability by revealing specific needs when manufacturing different type of beers from unmalted grains, potentially paving the way to process optimisation and development of future products.

Combining unmalted barley and pearling gives good quality brewing

Brewing with unmalted barley can reduce the use of raw materials, thereby increasing the efficiency of the brewing process. However, unmalted barley contains several undesired components for brewing and has a low enzymatic activity. Pearling, an abrasive milling method, has been proposed as a pre-treatment for barley to remove some of its undesired components, while maintaining its β-amylase activity. The potential of combining pearling with using barley/malt mixtures for brewing was studied. Filtration was performed either in a mash filter or in a lauter tun. The effects of the different barley/malt ratios, degree of pearling and two different filter types on compositional and quality parameters were assessed. It was concluded that a mash filter is optimal for this type of process, and a window of operation could be identified in which optimal use is made of the raw materials while maintaining the end product quality, judged on basis of four quality parameters.

Comparison of the impact on the performance of small-scale mashing with different proportions of unmalted barley, Ondea Pro®, malt and rice

The impact of using different combinations of unmalted barley, Ondea Pro® and barley malt in conjunction with a 35% rice adjunct on mashing performance was examined in a series of small scale mashing trials. The objective was to identify the potential optimal levels and boundaries for the mashing combinations of barley, Ondea Pro®, malt and 35% rice (BOMR) that might apply in commercial brewing. Barley and malt samples used for the trials were selected from a range of Australian commercial barley and malt samples following evaluation by small-scale mashing. This investigation builds on previous studies in order to adapt the technology to brewing styles common in Asia, where the use of high levels of rice adjunct is common. Mashing with the rice adjunct, combined with differing proportions of barley, Ondea Pro® and malt, resulted in higher extract levels than were observed for reference mashing, using either 100% malt reference or 100% barley reference and Ondea Pro® enzymes. Synergistic mashing effects between barley, Ondea Pro® and malt were observed for mash quality and efficiency parameters, particularly wort fermentability. The optimum levels of barley in the grist (with the relative level of Ondea Pro®) were assessed to be in the range 45–55% when paired with 10–20% malt and 35% rice. When the proportion of malt was reduced below 10% of the grist, substantial reductions in wort quality were observed for wort quality parameters including extract, lautering, fermentability, free amino nitrogen and haze. Extension of this new approach to brewing with rice adjuncts will benefit from further research into barley varietal selection in order to better meet brewer's quality requirements for the finished beer. Copyright © 2016 The Institute of Brewing & Distilling