|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.|
Food Process Engineering
Biometris (WU MAT)
|Publication type||Refereed Article in a scientific journal|
|Keyword(s)||Brewing - Pearling - Unmalted barley|
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.