Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 504005
Title Combining unmalted barley and pearling gives good quality brewing
Author(s) Donkelaar, Laura H.G. van; Hageman, Jos A.; Oguz, Serhat; Noordman, Tom R.; Boom, Remko M.; Goot, Atze Jan van der
Source Journal of the Institute of Brewing 122 (2016)2. - ISSN 0046-9750 - p. 228 - 236.
DOI http://dx.doi.org/10.1002/jib.319
Department(s) Food Process Engineering
Biometris (WU MAT)
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Brewing - Pearling - Unmalted barley
Abstract

Brewing with unmalted barley can reduce the use of raw materials, thereby increasing the efficiency of the brewing process. However, unmalted barley contains several undesired components for brewing and has a low enzymatic activity. Pearling, an abrasive milling method, has been proposed as a pre-treatment for barley to remove some of its undesired components, while maintaining its β-amylase activity. The potential of combining pearling with using barley/malt mixtures for brewing was studied. Filtration was performed either in a mash filter or in a lauter tun. The effects of the different barley/malt ratios, degree of pearling and two different filter types on compositional and quality parameters were assessed. It was concluded that a mash filter is optimal for this type of process, and a window of operation could be identified in which optimal use is made of the raw materials while maintaining the end product quality, judged on basis of four quality parameters.

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