RT info:eu-repo/semantics/article
T1 Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer
A1 Cadenas Maroto, Raquel
A1 Caballero Caballero, Isabel
A1 Nimubona, Dieudonné
A1 Blanco Fuentes, Carlos Antonio
K1 Brewery
K1 Cerveza - Fabricación
K1 Beer adjuncts
K1 Cerveza - Adjuntos
AB In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.
PB MDPI
SN 2304-8158
YR 2021
FD 2021
LK https://uvadoc.uva.es/handle/10324/52217
UL https://uvadoc.uva.es/handle/10324/52217
LA eng
NO Foods, 2021, vol. 10, n. 8, 1726
NO Producción Científica
DS UVaDOC
RD 01-jun-2024