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Effects of the mashing process and macromolecule contents on the filterability of barley malt

文献类型： 外文期刊

作者： Zhu, Tiandi 1 ; Mu, Yuwen 2 ;

作者机构： 1.Gansu Acad Agr Sci, Biotechnol Inst, Lanzhou, Peoples R China

2.Gansu Acad Agr Sci, Agr Prod Storage & Proc Res Inst, Lanzhou 730070, Peoples R China

关键词： arabinoxylan; filterability; high molecular weight nitrogen; mashing; polymeric arabinoxylan; beta-glucan

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.693； 五年影响因子：3.856 ）

ISSN： 0022-1147

年卷期： 2022 年 87 卷 7 期

页码：

收录情况： SCI

摘要： The filterability of barley malt is a critical quality parameter in beer brewing. The effects of two mashing processes (processes A and B) on the filterability of the three barley malts and their macromolecule contents were investigated. Filtration volume increased by 4%, 9%, and 13% for the Baudin, Ganpi, and Gangpi malts, respectively, and the final filtration volume of Gangpi was still poorer than that of Baudin. A downward mashing process (process C) was applied to measure the beta-glucan, arabinoxylans (AX), the polymeric arabinoxylan (PAX), and high molecular weight nitrogen (HMWN) content. The beta-glucan degradation rate of well-modified malt during malting was higher than that of poorly modified malt, whereas the PAX and HMWN solubilization rates during malting were lower in well-modified malt than in poorly modified malt. The filterability of poorly modified malt did not effectively improve with an initial mashing phase at 37 degrees C. beta-Glucan degradation and PAX and HMWN solubilization during malting were critical for ensuring malt quality. Thus, the goal of predicting the filterability of malt was achieved by applying a downward mashing process.

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