Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts
A successful wort fermentation depends on both the sugar and the free amino nitrogen (FAN) content of a wort. The primary goal of the mashing step is to generate fermentable sugars, as FAN is regarded as being primarily determined by malt quality; however, the role of mashing in modifying FAN has no...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Beverages |
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| Online Access: | https://www.mdpi.com/2306-5710/9/1/10 |
| _version_ | 1797613448439267328 |
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| author | Andrew J. Ledley Ryan J. Elias Darrell W. Cockburn |
| author_facet | Andrew J. Ledley Ryan J. Elias Darrell W. Cockburn |
| author_sort | Andrew J. Ledley |
| collection | DOAJ |
| description | A successful wort fermentation depends on both the sugar and the free amino nitrogen (FAN) content of a wort. The primary goal of the mashing step is to generate fermentable sugars, as FAN is regarded as being primarily determined by malt quality; however, the role of mashing in modifying FAN has not been extensively studied, especially with respect to non-barley brewing materials. In this study, the FAN content of gluten-free (GF) worts varied greatly from barley (73–490 mg/L vs. 201 mg/L, respectively) and yielded different amino acid profiles, including lower proline and higher γ-aminobutyric acid concentrations. While most of the amino acids were present in the malt or generated in a brief window early in the mashing, significant increases in amino acid concentrations could be generated by mashing at temperatures below 55 °C. Overall, GF malts are promising brewing ingredients that can produce quality worts if appropriate mashing conditions are implemented. |
| first_indexed | 2024-03-11T06:56:00Z |
| format | Article |
| id | doaj.art-ee1a780e5b92469e9bad908e6019812a |
| institution | Directory Open Access Journal |
| issn | 2306-5710 |
| language | English |
| last_indexed | 2024-03-11T06:56:00Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Beverages |
| spelling | doaj.art-ee1a780e5b92469e9bad908e6019812a2023-11-17T09:38:42ZengMDPI AGBeverages2306-57102023-01-01911010.3390/beverages9010010Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free MaltsAndrew J. Ledley0Ryan J. Elias1Darrell W. Cockburn2Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USADepartment of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USADepartment of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA 16802, USAA successful wort fermentation depends on both the sugar and the free amino nitrogen (FAN) content of a wort. The primary goal of the mashing step is to generate fermentable sugars, as FAN is regarded as being primarily determined by malt quality; however, the role of mashing in modifying FAN has not been extensively studied, especially with respect to non-barley brewing materials. In this study, the FAN content of gluten-free (GF) worts varied greatly from barley (73–490 mg/L vs. 201 mg/L, respectively) and yielded different amino acid profiles, including lower proline and higher γ-aminobutyric acid concentrations. While most of the amino acids were present in the malt or generated in a brief window early in the mashing, significant increases in amino acid concentrations could be generated by mashing at temperatures below 55 °C. Overall, GF malts are promising brewing ingredients that can produce quality worts if appropriate mashing conditions are implemented.https://www.mdpi.com/2306-5710/9/1/10beermaltgluten-freemilletamino acidsbrewing |
| spellingShingle | Andrew J. Ledley Ryan J. Elias Darrell W. Cockburn Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts Beverages beer malt gluten-free millet amino acids brewing |
| title | Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts |
| title_full | Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts |
| title_fullStr | Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts |
| title_full_unstemmed | Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts |
| title_short | Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts |
| title_sort | evaluating the role of mashing in the amino acid profiles of worts produced from gluten free malts |
| topic | beer malt gluten-free millet amino acids brewing |
| url | https://www.mdpi.com/2306-5710/9/1/10 |
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