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ß-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination
Brazil, Crislane; Oliveira, Débora Francielly de; Duarte, Rafael Augusto; Galo, Juliana Minardi; Lucchetta, Luciano; Santos, Eder da Costa dos; Hashimoto, Elisabete Hiromi.
Afiliação
  • Brazil, Crislane; Federal University of Technology - Parana. Department of Food Engineering. Francisco Beltrao. BR
  • Oliveira, Débora Francielly de; Federal University of Rondônia. Department of Food Engeneering. Ariquemes. BR
  • Duarte, Rafael Augusto; Federal University of Technology - Parana. Department of Food Engineering. Francisco Beltrao. BR
  • Galo, Juliana Minardi; Federal Institute of Education, Science and Technology of Rondônia. Department of Teaching. Ariquemes. BR
  • Lucchetta, Luciano; Federal University of Technology - Parana. Department of Food Engineering. Francisco Beltrao. BR
  • Santos, Eder da Costa dos; Federal University of Technology - Parana. Department of Food Engineering. Francisco Beltrao. BR
  • Hashimoto, Elisabete Hiromi; Federal University of Technology - Parana. Department of Bioprocess and Biotechnology. Ponta Grossa. BR
Braz. arch. biol. technol ; Braz. arch. biol. technol;62: e19180315, 2019. tab, graf
Article em En | LILACS | ID: biblio-1055389
Biblioteca responsável: BR1.1
ABSTRACT
Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the physical-chemical and sensory attributes were analyzed. The commercial enzyme addition in BRS-Caue and Elis (64 h), at concentration 25 and 50 mg.kg-1, resulted in wort presenting proper β-Glucan content (≤ 178 mg.L-1). The beer produced with malt germinated for 64 h and added with 50 mg.kg-1 of β-glucanase was the one showing the largest number of physical-chemical and sensory parameters similar to the beer made with malt germinated for 96 h (conventional process). Commercial β-glucanase application in malt allowed accelerating the malting process without affecting the quality of the malt for beer production.
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Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Indústria Cervejeira / Germinação / Plântula / Beta-Glucanas / Padrão de Identidade e Qualidade para Produtos e Serviços Idioma: En Revista: Braz. arch. biol. technol Assunto da revista: BIOLOGIA Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Brasil

Texto completo: 1 Coleções: 01-internacional Base de dados: LILACS Assunto principal: Indústria Cervejeira / Germinação / Plântula / Beta-Glucanas / Padrão de Identidade e Qualidade para Produtos e Serviços Idioma: En Revista: Braz. arch. biol. technol Assunto da revista: BIOLOGIA Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Brasil País de publicação: Brasil