Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials
Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods s...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/10/1/2 |
| _version_ | 1797241991568818176 |
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| author | Francesca Nocente Elena Galassi Federica Taddei Chiara Natale Laura Gazza |
| author_facet | Francesca Nocente Elena Galassi Federica Taddei Chiara Natale Laura Gazza |
| author_sort | Francesca Nocente |
| collection | DOAJ |
| description | Recently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets. |
| first_indexed | 2024-04-24T18:32:07Z |
| format | Article |
| id | doaj.art-39758d7427f64908b65d3670339a5261 |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-04-24T18:32:07Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-39758d7427f64908b65d3670339a52612024-03-27T13:21:40ZengMDPI AGBeverages2306-57102023-12-01101210.3390/beverages10010002Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw MaterialsFrancesca Nocente0Elena Galassi1Federica Taddei2Chiara Natale3Laura Gazza4CREA—Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA—Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA—Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA—Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyCREA—Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, ItalyRecently, “minor” cereals have been gaining interest due to their distinctive characteristics, not only in terms of nutritional and health potential, but also because of their hardiness. To date, the use of several of these cereals for the production, both at artisan and industrial level, of foods such as pasta and bakery products has already been well established, whereas their investigation for the production of malt and beer has been more limited. In this work, a preliminary analysis of the malting aptitude of einkorn, tritordeum, food-grade sorghum and teff was evaluated. Grain quality parameters that influence the processes of malting and transformation into alcoholic beverages were evaluated, i.e., thousand-kernel weight, test weight, total protein and starch content, falling number, germination capacity, germination energy and amylase activity. Grain analyses showed, on average, satisfactory values for alcoholic fermented beverage production in all the cereal species examined (mainly in tritordeum), whereas the amylase activity of the malts produced was lower than that revealed in barley malt. Fermented drinks derived from these minor cereals, therefore, could be interesting for the light and gluten-free beer markets.https://www.mdpi.com/2306-5710/10/1/2malteinkornsorghumtefftritordeum |
| spellingShingle | Francesca Nocente Elena Galassi Federica Taddei Chiara Natale Laura Gazza Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials Beverages malt einkorn sorghum teff tritordeum |
| title | Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials |
| title_full | Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials |
| title_fullStr | Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials |
| title_full_unstemmed | Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials |
| title_short | Preliminary Evaluation of Minor Cereals as Non-Traditional Brewing Raw Materials |
| title_sort | preliminary evaluation of minor cereals as non traditional brewing raw materials |
| topic | malt einkorn sorghum teff tritordeum |
| url | https://www.mdpi.com/2306-5710/10/1/2 |
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