Effects of Added Enzymes on Sorted, Unsorted and Sorted-Out Barley: A Model Study on Realtime Viscosity and Process Potentials Using Rapid Visco Analyser

Radhakrishna Shetty, Shiwen Zhuang, Rasmus Lyngsø Olsen, Preben Bøje Hansen, Timothy John Hobley

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Abstract

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.
Original languageEnglish
JournalJournal of Cereal Science
Volume77
Pages (from-to)141-146
ISSN0733-5210
DOIs
Publication statusPublished - 2017

Keywords

  • Beer
  • Fermentability
  • Filterability
  • Rheological behaviour

Cite this

@article{f70ac7efdba14870acd860c7ba19c904,
title = "Effects of Added Enzymes on Sorted, Unsorted and Sorted-Out Barley: A Model Study on Realtime Viscosity and Process Potentials Using Rapid Visco Analyser",
abstract = "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{\circledR}-Pro and Cellic{\circledR}-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{\circledR}-Pro treatment resulted in significantly lower-turbidity and smaller particle-size compared to Cellic{\circledR}-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.",
keywords = "Beer, Fermentability, Filterability, Rheological behaviour",
author = "Radhakrishna Shetty and Shiwen Zhuang and Olsen, {Rasmus Lyngs{\o}} and Hansen, {Preben B{\o}je} and Hobley, {Timothy John}",
year = "2017",
doi = "10.1016/j.jcs.2017.07.018",
language = "English",
volume = "77",
pages = "141--146",
journal = "Journal of Cereal Science",
issn = "0733-5210",
publisher = "Academic Press",

}

Effects of Added Enzymes on Sorted, Unsorted and Sorted-Out Barley: A Model Study on Realtime Viscosity and Process Potentials Using Rapid Visco Analyser. / Shetty, Radhakrishna; Zhuang, Shiwen; Olsen, Rasmus Lyngsø; Hansen, Preben Bøje; Hobley, Timothy John.

In: Journal of Cereal Science, Vol. 77, 2017, p. 141-146.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Effects of Added Enzymes on Sorted, Unsorted and Sorted-Out Barley: A Model Study on Realtime Viscosity and Process Potentials Using Rapid Visco Analyser

AU - Shetty, Radhakrishna

AU - Zhuang, Shiwen

AU - Olsen, Rasmus Lyngsø

AU - Hansen, Preben Bøje

AU - Hobley, Timothy John

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Beer

KW - Fermentability

KW - Filterability

KW - Rheological behaviour

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