A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing
The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward,...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/7/3/53 |
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| author | Andrew J. Ledley Ryan J. Elias Helene Hopfer Darrell W. Cockburn |
| author_facet | Andrew J. Ledley Ryan J. Elias Helene Hopfer Darrell W. Cockburn |
| author_sort | Andrew J. Ledley |
| collection | DOAJ |
| description | The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward, due in part to malted barley’s high enzyme activity, enzyme thermostabilities, and gelatinization properties. However, barley beers also contain gluten and individuals with celiac disease or other gluten intolerances should avoid consuming these beers. Producing gluten-free beer from gluten-free malts is difficult, generally because gluten-free malts have lower enzyme activities. Strategies to produce gluten-free beers commonly rely on exogenous enzymes to perform the hydrolysis. In this study, it was determined that the pH optima of the enzymes from gluten-free malts correspond to regions already typically targeted for barley mashes, but that a lower mashing temperature was required as the enzymes exhibited low thermostability at common mashing temperatures. The ExGM decoction mashing procedure was developed to retain enzyme activity, but ensure starch gelatinization, and demonstrates a modified brewing procedure using gluten-free malts, or a combination of malts with sub-optimal enzyme profiles, that produces high fermentable sugar concentrations. This study demonstrates that gluten-free malts can produce high fermentable sugar concentrations without requiring enzyme supplementation. |
| first_indexed | 2024-03-10T07:53:25Z |
| format | Article |
| id | doaj.art-8d67abc033314e6bbf8db8be2189c8fa |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-10T07:53:25Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-8d67abc033314e6bbf8db8be2189c8fa2023-11-22T12:04:19ZengMDPI AGBeverages2306-57102021-07-01735310.3390/beverages7030053A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free BrewingAndrew J. Ledley0Ryan J. Elias1Helene Hopfer2Darrell W. Cockburn3Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, State College, PA 16802, USADepartment of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, State College, PA 16802, USADepartment of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, State College, PA 16802, USADepartment of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, State College, PA 16802, USAThe mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward, due in part to malted barley’s high enzyme activity, enzyme thermostabilities, and gelatinization properties. However, barley beers also contain gluten and individuals with celiac disease or other gluten intolerances should avoid consuming these beers. Producing gluten-free beer from gluten-free malts is difficult, generally because gluten-free malts have lower enzyme activities. Strategies to produce gluten-free beers commonly rely on exogenous enzymes to perform the hydrolysis. In this study, it was determined that the pH optima of the enzymes from gluten-free malts correspond to regions already typically targeted for barley mashes, but that a lower mashing temperature was required as the enzymes exhibited low thermostability at common mashing temperatures. The ExGM decoction mashing procedure was developed to retain enzyme activity, but ensure starch gelatinization, and demonstrates a modified brewing procedure using gluten-free malts, or a combination of malts with sub-optimal enzyme profiles, that produces high fermentable sugar concentrations. This study demonstrates that gluten-free malts can produce high fermentable sugar concentrations without requiring enzyme supplementation.https://www.mdpi.com/2306-5710/7/3/53gluten-free beerbrewingenzymesβ-amylaseα-amylaselimit dextrinase |
| spellingShingle | Andrew J. Ledley Ryan J. Elias Helene Hopfer Darrell W. Cockburn A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing Beverages gluten-free beer brewing enzymes β-amylase α-amylase limit dextrinase |
| title | A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing |
| title_full | A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing |
| title_fullStr | A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing |
| title_full_unstemmed | A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing |
| title_short | A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing |
| title_sort | modified brewing procedure informed by the enzymatic profiles of gluten free malts significantly improves fermentable sugar generation in gluten free brewing |
| topic | gluten-free beer brewing enzymes β-amylase α-amylase limit dextrinase |
| url | https://www.mdpi.com/2306-5710/7/3/53 |
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