Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of vie...
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doaj-eec9434a936a4739b2d18aa151fd3ef02021-08-26T13:44:55ZengMDPI AGFoods2304-81582021-07-01101726172610.3390/foods10081726Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of BeerRaquel Cadenas0Isabel Caballero1Dieudonné Nimubona2Carlos A. Blanco3Dpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainDpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainDpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainDpto. Ingeniería Agrícola y Forestal (Área de Tecnología de los Alimentos), E.T.S. Ingenierías Agrarias, Universidad de Valladolid, 34004 Palencia, SpainIn brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.https://www.mdpi.com/2304-8158/10/8/1726brewerybeerbeer adjunctsstarchy beer adjuncts |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Raquel Cadenas Isabel Caballero Dieudonné Nimubona Carlos A. Blanco |
spellingShingle |
Raquel Cadenas Isabel Caballero Dieudonné Nimubona Carlos A. Blanco Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer Foods brewery beer beer adjuncts starchy beer adjuncts |
author_facet |
Raquel Cadenas Isabel Caballero Dieudonné Nimubona Carlos A. Blanco |
author_sort |
Raquel Cadenas |
title |
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer |
title_short |
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer |
title_full |
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer |
title_fullStr |
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer |
title_full_unstemmed |
Brewing with Starchy Adjuncts: Its Influence on the Sensory and Nutritional Properties of Beer |
title_sort |
brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer |
publisher |
MDPI AG |
series |
Foods |
issn |
2304-8158 |
publishDate |
2021-07-01 |
description |
In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing. |
topic |
brewery beer beer adjuncts starchy beer adjuncts |
url |
https://www.mdpi.com/2304-8158/10/8/1726 |
work_keys_str_mv |
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