Assessment of green lentil malt as a substrate for gluten-free beer brewing (vol 14, 504, 2024)

被引：0
|
作者：
Gasinski, Alan
Kawa-Rygielska, Joanna
机构：
[1] Department of Fermentation and Cereals Technology, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Science, Chełmońskiego 37 Street, Wrocław
来源：
SCIENTIFIC REPORTS | 2024年 / 14卷 / 01期
关键词：
D O I：
10.1038/s41598-024-53029-9
中图分类号：
O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
The aim of this study was to analyze whether it is possible to brew beer without using cereals so that the produced beverage could be easily accessible for the population suffering from celiac disease and other gluten-related disorders. Green lentil seeds were malted and then mashed using a congress mashing procedure to assess their advantages and disadvantages in the brewing process. Based on the congress mashing procedure, the mashing process needed to produce beer was developed, and beers were produced from the lentil malts germinated during malting for 96 h, 120 h and 144 h. It was possible to produce beers from the lentil malts; however, they were characterized by a lower alcohol content, lower degree of attenuation and some discrepancies between the concentrations of various volatiles (such as acetaldehyde, ethyl acetate, and 1-propanol) compared to the control beer produced from barley malt.
引用
收藏
页数：1
相关论文
共 16 条
  • [1] Assessment of green lentil malt as a substrate for gluten-free beer brewing
    Alan Gasiński
    Joanna Kawa-Rygielska
    Scientific Reports, 14
  • [2] Brewing with Rice Malt - A Gluten-free Alternative
    Ceppi, E. L. M.
    Brenna, O. V.
    JOURNAL OF THE INSTITUTE OF BREWING, 2010, 116 (03) : 275 - 279
  • [3] GLUTEN-FREE OAT MALT AS BREWING RAW MATERIAL
    Pawlowska, Paulina
    Diowksz, Anna
    Kordialik-Bogacka, Edyta
    ZYWNOSC-NAUKA TECHNOLOGIA JAKOSC, 2013, 20 (01): : 181 - 190
  • [4] Progress of the use of alternatives to malt in the production of gluten-free beer
    Yang, Dongsheng
    Gao, Xuan
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2022, 62 (10) : 2820 - 2835
  • [5] The production of gluten-free beer: Degradation of hordeins during malting and brewing and the application of modern process technology focusing on endogenous malt peptidases
    Kerpes, Roland
    Fischer, Susann
    Becker, Thomas
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2017, 67 : 129 - 138
  • [6] Peptidomics of an industrial gluten-free barley malt beer and its non-gluten-free counterpart: Characterisation and immunogenicity
    Watson, Hellen G.
    Decloedt, Anneleen, I
    Hemeryck, Lieselot Y.
    Van Landschoot, Anita
    Prenni, Jessica
    FOOD CHEMISTRY, 2021, 355
  • [7] Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity
    Roland Kerpes
    Fritz Göller
    Hubert Kollmannsberger
    Thomas Becker
    European Food Research and Technology, 2023, 249 : 23 - 32
  • [8] Aroma profile of a gluten-free barley malt beer crafted to remove gluten using a barley malt extract with high peptidase activity
    Kerpes, Roland
    Goeller, Fritz
    Kollmannsberger, Hubert
    Becker, Thomas
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (01) : 23 - 32
  • [9] Assessment of brewing attitude of unmalted cereals and pseudocereals for gluten free beer production
    Cela, Nazarena
    Galgano, Fernanda
    Perretti, Giuseppe
    Di Cairano, Maria
    Tolve, Roberta
    Condelli, Nicola
    FOOD CHEMISTRY, 2022, 384
  • [10] Production of gluten-free beer brewing from sorghum malts mashed without external enzyme preparations
    Gasinski, Alan
    Kawa-Rygielska, Joanna
    Spychaj, Radoslaw
    Opiela, Ewelina
    Sowinski, Jozef
    JOURNAL OF CEREAL SCIENCE, 2023, 112
12