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Application of Unconventional Raw Materials and Procedures in Wort Production *
Author(s) -
Grujić Olgica
Publication year - 1999
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1999.tb00520.x
Subject(s) - raw material , production (economics) , pulp and paper industry , biochemical engineering , food science , environmental science , chemistry , microbiology and biotechnology , engineering , biology , economics , organic chemistry , macroeconomics
This paper deals with investigations of wort production by the application of unmalted raw material — native barley as a partial substitute for malt in grist. This adjunct was differently treated: (1) thermal decomposition, (2) enzymic decomposition by the addition of commercial enzyme “Termamyl”, and (3) hydrothermic decomposition i.e. extruding. Native barley prepared by these methods was added in proportions up to 70% of the grist, without the addition of exogenous enzymes. Experiments were carried out on a laboratory scale by using an infusion mashing procedure for wort production. The results obtained indicated that the application of native barley as the adjunct, gelatinised by heat treatment gave good results up to 10% as malt substitute. Larger amounts of barley gelatinised by heat treatment decreased extract yields. Malt substitution with pretreatment of barley with enzyme did not produce satisfactory results. Worts had reduced levels of extract and soluble nitrogen, which were insufficient for the production of high quality beer. Application of barley flakes in quantities up to 50% produced wort which had good analytical quality parameters.