Nietypowe słody piwowarskie : przegląd

• Autorzy: Joanna Harasym , Tomasz Pieciuń

Warianty tytułu

Atypical Brewing Malts : a Review

• Języki publikacji: PL

Abstrakty

Słód to odkiełkowane do określonego stadium i wysuszone ziarna roślin, zawierające skrobię, związki białkowe, tłuszczowe, dekstryny i cukry oraz enzymy amylolityczne, proteolityczne i cytolityczne. Ponieważ słodowanie większości roślin, zwłaszcza zbożowych, podnosi ich wartość odżywczą, słody często stanowią podstawę do produkcji żywności łatwo strawnej o dużej wartości odżywczej, nadają charakterystykę organoleptyczną wypiekom, ale także są podstawowym surowcem do produkcji piwa. W pracy przedstawiono syntetyczny przegląd nietypowych słodów piwowarskich, takich jak słód z owsa, słody ze zbóż tropikalnych i bezglutenowych oraz słody wytwarzane z roślin zaliczanych do grupy pseudozbóż.(abstrakt oryginalny)

EN

Malt is germinated to a certain level and then kilned grain, which contains starch, proteins, lipids, dextrin, sugars and amylolytic, proteolityc and cytolytic enzymes. Because malting of most cereals increases their nutrition value, so malts are often used as a base for producing easy digestible food with high nutrition value, they deliver organoleptic properties to bakery products and also are fundamental source for beer production. The work is a review of beer malts like oat malts, malts from tropical cereals and malts made from pseudocereals.(original abstract)

Słowa kluczowe

PL

Browarnictwo; Zboża; Przegląd literatury

EN

Brewing industry; Corn; Literature review

• Czasopismo: Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu. Nauki Inżynierskie i Technologie
• Rocznik: 2010
• Tom: 2
• Numer: nr 92
• Strony: 77--91

Twórcy

autor

Joanna Harasym

• Uniwersytet Ekonomiczny we Wrocławiu

autor

Tomasz Pieciuń

• Uniwersytet Ekonomiczny we Wrocławiu

Bibliografia

• [1] Lewis M.J., Young T.W., Piwowarstwo, przel. K. Stachowiak, K. Wojtas, Wyd. Naukowe PWN, Warszawa 2001.
• [2] Kunze W., Technologia piwa i słodu, przeł. A. Brudzyński, Wyd. PIWOCHMIEL Sp. z o.o., t. 1, seria 1, Warszawa 1999.
• [3] Hamer R.J., Celiac disease: Background and biochemical aspects, Biotechnol. Adv. 2005, 23, 401.
• [4] Sollid L.M., Khosla C, Future therapeutic options for celiac disease, Nat. Clin. Pract. Gastroenterol. Hepatol. 2005, 2, 140.
• [5] Fasano A., Catassi C, Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum, Gastroenterology 2001, 121, 636.
• [6] Ellis H.J., Freedman A.R., Ciclitira P.J., Detection and estimation of the barley protamin content of beer and malt to assess their suitability for patients with coeliac disease, Clin. Chim. Acta 1990, 189.
• [7] Lewis M.J., Celiac disease, beer, and brewing, Tech. Q. Master Brew. Assoc. Am. 2005, 42, 45.
• [8] Kasarda D.D., Grains in relation to celiac disease, Cereals Foods World 2001, 46, 209.
• [9] Peterson D.M., Oat antioxidants, Cereal Chem. 2001, 33, 115.
• [10] Anderson J.W, Chen W.J, Cholesterol-lowering properties of oat products, w: Webster F.H. ed., Oats Chemistry and Technology, American Association of Cereal Chemists, St. Paul, MN, 1986, 309.
• [11] Heydanek M.G., McGorrin R.J., Oat flavour chemistry: Principles and prospects, w: Webster F.H. ed., Oats Chemistry and Technology, American Association of Cereal Chemists, St. Paul, MN 1986, 335.
• [12] Larsson M., Sandberg A.-S., Malting of oats in a pilot-plant process. Effects of heat treatment, storage and soaking conditions on phytate reduction, Cereal Chem. 1995, 21, 87.
• [13] Peterson D.M., Malting oats: effects on chemical composition of hull-less and hulled genotypes, Cereal Chem. 1998, 75, 230.
• [14] Wilhelmson A., Oksman-Caldentey K.-M., Laitila A., Suortti T, Kaukovirta-Norja A., and Pou-tanen K., Development of a germination process for producing high beta-ghtcan, whole grain food ingredient from oat, Cereal Chem. 2001, 78, 715.
• [15] Briggs D.E., Hough J.S., Stevens R., Young T.W., Adjuncts, sugars, wort syrups and industrial enzymes, w: Briggs D.E., Hough J.S., Stevens R., Young T.W. eds., Malting and Brewing Science, Chapman & Hall, London 1981, 222.
• [16] Little B.T., Alternative cereals for beer production, Ferment. 1994,7, 163.
• [17] Schrickel D.J., Oats production, value and use, w: Webster F.H. ed., Oats Chemistry and Technology, American Association of Cereal Chemists, St. Paul, MN 1986, 1.
• [18] Dalby A., Tsai C.Y., Lysine and tiyptophan increases during germination of cereal grains, Cereal Chem. 1976, 53, 222.
• [19] Dufour J.P., Melotte L., Sebrnik S., Sorghum malts for the production of a lager beer, J. Am. Soc. Brew. Chem. 1992, 50, 110.
• [20] Igyor M. A., Ogbonna A.C., Palmer G.H., Effect of malting temperature and mashing methods on sorghum wort composition and beer flavour, Process Biochem. 2001, 36, 1039.
• [21] Okungbowa J., Obeta J.A.N., Ezeogu L.I., Sorghum beta-amylase production: relationship with grain cultivar, steep regime, steep liquor composition and kilning temperature, J. Inst. Brew. 2002, 108, 362.
• [22] Nso E.J., Ajebesome P.E., Mbofung CM., Palmer G.H., Properties of three sorghum cultivars used for the production of Bili-Bili beverage in Northern Cameroon, J. Inst. Brew. 2003, 109, 245.
• [23] Ogbonna A.C., Obi S.K.C., OkoloB.N., Optimization of proteolytic activities in malting sorghum. Process Biochem 2004, 39,711.
• [24] Aisen A.O., Sorghum: a suitable source for brewing beer, Brew. Distill. Int. 1988, 3, 20.
• [25] Illori M.O., Ogundiwin J.O., Adewusi S.R.A. Sorghum malt brewing with sorghum/maize adjuncts, Brew. Distill. Int. 1991, 3, 10.
• [26] Aisen A.O., Muts G.C.J., Micro-scale malting and brewing studies of some sorghum varieties, J. Inst. Brew. 1987, 93, 328.
• [27] Briggs D.E., Types of malt, w: Briggs D.E. ed., Malts and Malting, Blackie Academic & Professional, London 1998, 699.
• [28] Kneen E., A comparative study of the development of amylases in germinating cereals, Cereal Chem. 1944, 2,304.
• [29] Kneen E., Sorghum amylase, Cereal Chem. 1945, 27, 483.
• [30] Novellie L., Kafftrcorn malting and brewing; Effect of malting conditions on malting losses and amylase activities ofkaffircorn malts, J. Sci. Food Agric. 1962, 13, 121.
• [31 ] Okon E.U., Uwaifo A.O., Partial purification and proportions of beta-amylase isolatedfrom Sorghum bicolor (L) Moench, J. Agric. Food Chem. 1984, 32, 11.
• [32] Taylor J.R.N., Robbins D.J., Factors influencing beta-amylase activity in sorghum malt, J. Inst. Brew. 1993, 99,413.
• [33] Agu R.C., Palmer G.H., The effect of temperature on the modification of sorghum and barley during malting, Process Biochem. 1997, 32, 501.
• [34] Obeta J.A.N., Okungbowa J., Ezeogu L.I., Malting of sorghum: further studies on factors influencing alpha-amylase activity, J. Inst. Brew. 2000, 106, 295.
• [35] Okungbowa J., Obeta J.A.N., Ezeogu L.I., Sorghum beta-amylase production: relationship with grain cultivar, steep regime, steep liquor composition and kilning temperature, J. Inst. Brew. 2002, 108,362.
• [36] Agu R.C., Palmer G.H., Comparative development of sohlble nitrogen in the malts of barley and sorghum, Process Biochem. 1999, 35, 497.
• [37] Około B.N., Enhancement of amylolytic potential of sorghum malts by alkaline treatment, J. Inst. Brew. 1996, 102, 78.
• [38] Yoshizawa K., Kishi S., Rice in brewing, w: Juliano B.O. ed., Rice-Chemistry and Technology, American Society of Cereal Chemists, St. Paul, MN 1985, 619.
• [39] Coors J., Practical experience with different adjunct, Tech. Q. Master Brew. Assoc. Am. 1976, 13, 117.
• [40] Canales A.M., Unmalted grains in brewing, w: Pollock J.R.A. ed., Brewing Science, Academic Press, London 1979, 233.
• [41] Malleshi N.G., Desikachar H.S.R., Studies on comparative malting characteristics of some tropical cereals and millets, J. Inst. Brew. 1986, 92, 174.
• [42] Capanzana M.V., Buckle K.A., Optimisation of germination conditions by response surface methodology of a high amylose rice (Oryza sativa) cultivar, Lebensm.-Wiss. U.-Technol. 1997, 30. 155-163.
• [43] Okafor N., Iwouno J., Malting and brewing qualities of some Nigerian rice (Oryza saliva L.) varieties and some thoughts on the assessment of malts from tropical cereals. World J. Microb. Biot. 1990,6, 187.
• [44] Aniche G.N., Palmer G.H., Influence of gibberellic acid (GA 3) on the development of amylolytic activities in rice during germination, Process Biochem. 1992, 27, 291.
• [45] Lanares J.P., Das bier der Tarahumara, Brauwelt 1992, 132, 970.
• [46] Shephard G.S., van der Westhuizen L., Garyeni P.M., Somdyala N.J., Burger H.M., Marasas W.F., Fumonisin mycotoxins in traditional Xhosa maize beer in South Africa, J. Agric. Food Chem. 2005, 53, 9634.
• [47] Wang, Y.D., Fields, M.L. Germination of com and sorghum in the home to improve nutritive value., J. Food Sci. 1978, 43,1113.
• [48] Hough J.S., Sweet wort production, w: Baddiley Sir J., Carey N.H., Davidson J. F., Higgins I.J., Potter W.G. eds., The Biotechnogy of Malting and Brewing, Cambridge University Press, Cambridge 1985, 54.
• [49] Elimer E., Aktywność hydrolaz glikozydowych w ziarnie kukurydzy poddanej procesowi słodowania, Materiały I Konferencji Naukowo-Dydaktycznej Instytutów, Katedr i Zakładów Technologii i Towaroznawstwa, Błazejewko 1977, s.122.
• [50] Singh T, Bains S.S., Malting of corn: Effect of variety, germination, gibberellic acid, and alkali pretreatments, J. Agric. Food Chem. 1984, 32, 346.
• [51] Malleshi N.G., Desikachar H.S.R., Influence of malting conditions on the quality offinger millet malt, J. Inst. Brew. 1986, 92, 81.
• [52] Briggs D.E., Grains and pulses, w: Briggs D.E. ed., Malts and Malting, Blackie Academic & Professional, London 1998, 35.
• [53] Eneje L.O., Obiekezie S.O., Aloh C.U., Agu R.C. Effect of milling and mashing procedures on millet (Pennisetum maiwa) malt wort properties, Process Biochem. 2001, 36, 723.
• [54] Pelembe L.A.M., Dewar J., Taylor J.R.N., Effect of malting conditions on pearl millet malt quality, J. Inst. Brew. 2002, 108, 7.
• [55] Agu R.C, Okeke B.C. Studies on the effect of potassium bromate on some malting properties of Nigerian millet (Pennisetum maiwa), Process Biochem. 1991, 26, 89.
• [56] Chandrasekhara M.R., Swaminathan M., Enzymes of ragi (Eleusine coracana) and ragi malt-Amylases, proteases and phosphatases, J. Sci. Indust. Res. 1953, 12B, 51.
• [57] Nout M.J.R., Davies B.J., Malting characteristics of finger millet, sorghum and barley, J. Inst. Brew. 1982, 88, 157.
• [58] Nirmala M., Muralikrishna G., Three a-amylases from finger millet (Ragi, Eleusine coracana, Indaf-l5)-purification and partial characterization, Phytochemistry 2003, 62, 21.
• [59] Shewry P.R., The major seed storage proteins of spelt wheat, sorghum, millets and pseudocereals, w: Belton P.S., Taylor J R.N. eds., Pseudocereals and Less Common Cereals-Grain Properties and Utilization Potential), SpringerVerlag, Berlin 2002, s. 1-20.
• [60] Thompson T, Case Problem: Questions regarding the acceptability of buckwheat, amaranth, quinoa and oats from patient with celiac disease, J. Am. Diet. Assoc. 2001, 101, 586-587.
• [61] Harasym J., Gryka jako źródło substancji organicznych i związków mineralnych. Nauki Inżynierskie i Technologie, Prace Naukowe Uniwersytetu Ekonomicznego we Wrocławiu 2009, 1 (57), 159.
• [62] Qian J., Kuhn, M. Evaluation on gelatinization of buckwheat starch: A comparative study of Brabender viscoamylography, rapid visco-analysis, and differential scanning calorimetry, Eur. Food Res. Technol. 1999, 209, 277.
• [63] Li S.Q., Zhang Q.H., Advances in the development of functional foods from buckwheat, Crit. Rev. Food Sci. Nutr. 2001,41,451.
• [64] Sun T, Ho C.-T, Antioxidant activities of buckwheat extracts, Food Chem. 2005, 90, 743.
• [65] Biacs P., Aubrecht E., Leder L., Lajos J., Buckwheat, w: Belton P.S., Taylor J.R.N. eds., Pseudocereals and Less Common Cereals-Grain Properties and Utilization Potential, Springer-Verlag, Berlin 2002, 123.
• [66] Wijngaard H.H., Ulmer H.M., Arendt E.K., The effect of germination temperature on malt quality of buckwheat, J. Am. Soc. Brew. Chem. 2005, 63, 31.
• [67] Wijngaard H.H., Nic Phiarais B.P., Dlmer H.M., Goode D.L., Arendt E. K., Gluten-free beverages based on buckwheat, Proceedings of the 30th European Brewery Convention Congress, Prague, 2005, Contribution 78,1.
• [68] Wijngaard H.H., Arendt E.K., Optimisation of a mashing program for 100% malted buckwheat, J. Inst. Brew. 2006, 112, 57.
• [69] Zarnkow M., Kebler M., Burgerg F., Kreisz S., Back W., Gluten free beer from malted cereals and pseudocereals, Proceedings of the 30th European Brewery Convention, Prague 2005, Contribution 104, 1.
• [70] Nic Phiarais B.P., Wijngaard H.H., Arendt E.K., Kilning conditions for the optimisation of enzyme levels in buckwheat, J.Am.Soc. Brew. Chem. 2006, 64, 187.
• [71] Bauer J., Walker C, Booer C, Ofpseudocereals and roasted rice, the quest for gluten-free brewing materials, The Brewer and Distiller 2005, 4, 24.
• [72] Nic Phiarais B. P., Wijngaard H.H., Arendt E. K., The impact of kilning on enzymatic activity of buckwheat malt, J. Inst. Brew. 2005, 111, 290.
• [73] Caperuto L.C., Amaya-Farfan J., Camargo C.R.O., Performance of quinoa (Chenopodium quinoa Wild) flour in the manufacture of gluten-free spaghetti, J. Sci. Food Agric. 2000, 81, 95.
• [74] Mahoney A.W., Lopez J.G., Hendricks D.G, An evaluation of the protein quality of quinoa, J. Agric. Food Chem. 1975, 23, 190.
• [75] Sigstad E.E., Garcia C.I., A microcalorimetric analysis of quinoa seeds with different initial water content during germination at 25°C, Thermochim, Acta 2001, 366, 149.
• [76] Aufhammer W., Kaul H.-P., Kruse M., Lee J.H., Diy matter and nitrogen accumulation and residues of oil and protein crops, Eur. J. Agron. 1996, 5, 137.
• [77] Atwell W.A., Patrick B.M., Johnson L.A., Glass R.W., Characterization of quinoa starch, Cereal Chem. 1983,60, 9.
• [78] Varriano-Marston E., De Francisehi A., infrastructure of quinoa fruit (Chenopodium quinoa Wild), Food Microstructure 1984, 3, 165.
• [79] Kunze W., Malt production, w: Techology Brewing and Malting, Versuchs- und Lehranstalt fur Brauerei, Berlin 1996,88.
• [80] Valencia S., Svanberg D., Sandberg A.-S., Ruales J., Processing of Quinoa (Chenopodium quinoa Wild): Effects on in vitro iron availability andphytate hydrolysis, Int. J. Food Sd. Nutr. 1999, 50, 203.
• [81] Berghofer E., Schoenlechner R., w: Belton P.S., Taylor J.R.N. eds., Pseudocereals and Less common Cereals-Grain Properties and Utilization Potential, Springer-Verlag, Berlin 2002, 219.
• [82] Irving D.W., Becker R., Seed structure and composition of potential new crops, Food Microstructure 1985,4, 43.
• [83] Paredes-Lopez O., Mora-Escobedo R., Germination of amaranth seeds: Effects on nutrient composition and colour, J. Food Sci. 1989, 54, 761.
• [84] Balasubramanian T, Sadasivam S., Changes in carbohydrate and nitrogenous components and amylase activities during germination of grain amaranth, Plant Food Human Nutr. 1989, 39, 327.
• [85] Colmenares De Ruiz A.S., Bressani R., Effect or germination on the chemical composition and nutritive value of amaranth grain, Cereal Chem. 1990, 67, 519.