Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing

The production of fermentable sugars (FS) in gluten-free (GF) brewing is hindered by the high starch gelatinization temperatures of GF malts and lower diastatic power compared to barley malt. Our previous work has demonstrated that starch gelatinization was the primary hurdle, and when decoupled from a single mash phase, high concentrations of FS could be produced. However, more research was required to improve the applicability of GF brewing. In this study, millet was used as a model GF malt demonstrating that despite the low α-amylase and β-amylase activities compared to barley malt ∼ 90 % of the FS (∼110 g/L) could be produced within 40 min. Limitations to enzyme extraction and separation due to coarse milling and lautering initially limited FS by ∼ 30 g/L, requiring additional processing or exogenous enzyme supplements that improved fermentable sugar generation by ∼ 20 g/L. Overall, millet is a promising brewing ingredient, provided appropriate mashing procedures are implemented.

© This manuscript version is made available under the CC-BY-NC-ND 4.0 license https://creativecommons.org/licenses/by-nc-nd/4.0/

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Work Title Impact of mashing protocol on the formation of fermentable sugars from millet in gluten-free brewing
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Open Access
Creators
  1. Andrew J. Ledley
  2. Ryan J. Elias
  3. Darrell W. Cockburn
Keyword
  1. Beer
  2. Malt
  3. Gluten-free
  4. Millet
  5. Exogenous enzymes
  6. Amylases
License CC BY-NC-ND 4.0 (Attribution-NonCommercial-NoDerivatives)
Work Type Article
Publisher
  1. Food Chemistry
Publication Date November 2, 2022
Publisher Identifier (DOI)
  1. https://doi.org/10.1016/j.foodchem.2022.134758
Deposited August 17, 2023

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Version 1
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  • Created
  • Added Ledley_2022_Food_Chem_-_Impact_of_mashing_protocol__1_.docx
  • Added Creator Andrew J. Ledley
  • Added Creator R J Elias
  • Added Creator Darrell Cockburn
  • Published
  • Updated Keyword, Publication Date Show Changes
    Keyword
    • Beer, Malt, Gluten-free, Millet, Exogenous enzymes, Amylases
    Publication Date
    • 2023-03-30
    • 2022-11-02
  • Renamed Creator Ryan J. Elias Show Changes
    • R J Elias
    • Ryan J. Elias
  • Renamed Creator Darrell W. Cockburn Show Changes
    • Darrell Cockburn
    • Darrell W. Cockburn
  • Updated