BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY
n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials,...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2023-09-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202303&vol=3&aid=5559 |
| _version_ | 1797665376519061504 |
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| author | MARIUS EDUARD CIOCAN ROZÁLIA VERONIKA SALAMON ÁGOTA AMBRUS GEORGIANA GABRIELA CODINĂ ANCUȚA CHETRARIU ADRIANA DABIJA |
| author_facet | MARIUS EDUARD CIOCAN ROZÁLIA VERONIKA SALAMON ÁGOTA AMBRUS GEORGIANA GABRIELA CODINĂ ANCUȚA CHETRARIU ADRIANA DABIJA |
| author_sort | MARIUS EDUARD CIOCAN |
| collection | DOAJ |
| description | n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials, one of which is the climate changes that are occurring around the globe. The paper summarizes our own research on the use of two of these non-conventional materials, buckwheat and sorghum, in unmalted form in the technological process of obtaining beer at microbrewery equipment. Through the research carried out, it was aimed to establish optimal conditions for mashing-saccharification and fermentation-aging processes that would lead to a quality finished product. The best results in terms of sensory and physico-chemical characteristics were achieved by beer obtained from 50 % unmalted buckwheat and 50 % unmalted sorghum. |
| first_indexed | 2024-03-11T19:42:58Z |
| format | Article |
| id | doaj.art-ec7abc2ba7bc476dab3a05c0e70efa4e |
| institution | Directory Open Access Journal |
| issn | 1582-540X |
| language | English |
| last_indexed | 2024-03-11T19:42:58Z |
| publishDate | 2023-09-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj.art-ec7abc2ba7bc476dab3a05c0e70efa4e2023-10-06T06:49:59ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2023-09-01243219232BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITYMARIUS EDUARD CIOCAN0 ROZÁLIA VERONIKA SALAMON1ÁGOTA AMBRUS2GEORGIANA GABRIELA CODINĂ3ANCUȚA CHETRARIU4ADRIANA DABIJA5Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaDepartment of Food Science, Faculty of Economics, Socio-Human Sciences and Engineering, Sapientia Hungarian University of Transylvania, Libertății sq. 1, 530104 Miercurea Ciuc, RomaniaDoctoral School of Chemistry, Faculty of Natural Sciences, University of Pécs, Ifjúság útja 6., 7624 Pécs, Hungary; ferenczagota@uni.sapientia.roFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, RomaniaFaculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romanian the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials, one of which is the climate changes that are occurring around the globe. The paper summarizes our own research on the use of two of these non-conventional materials, buckwheat and sorghum, in unmalted form in the technological process of obtaining beer at microbrewery equipment. Through the research carried out, it was aimed to establish optimal conditions for mashing-saccharification and fermentation-aging processes that would lead to a quality finished product. The best results in terms of sensory and physico-chemical characteristics were achieved by beer obtained from 50 % unmalted buckwheat and 50 % unmalted sorghum.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202303&vol=3&aid=5559gluten-free beernon-conventional raw materialsunmalted buckwheatunmalted sorghum |
| spellingShingle | MARIUS EDUARD CIOCAN ROZÁLIA VERONIKA SALAMON ÁGOTA AMBRUS GEORGIANA GABRIELA CODINĂ ANCUȚA CHETRARIU ADRIANA DABIJA BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry gluten-free beer non-conventional raw materials unmalted buckwheat unmalted sorghum |
| title | BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY |
| title_full | BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY |
| title_fullStr | BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY |
| title_full_unstemmed | BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY |
| title_short | BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY |
| title_sort | brewing with buckwheat and sorghum impact on beer quality |
| topic | gluten-free beer non-conventional raw materials unmalted buckwheat unmalted sorghum |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202303&vol=3&aid=5559 |
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