A model for the prediction of β-glucanase activity and β-glucan concentration during mashing

Anu Kettunen, Jari Hämäläinen (Corresponding Author), Katharina Stenholm, Kirsti Pietilä

    Research output: Contribution to journalArticleScientificpeer-review

    18 Citations (Scopus)

    Abstract

    A mathematical model describing the effect of the mashing temperature program on dissolution and hydrolysis of β-glucans is presented. In the model, dissolved β-glucans are degraded by dissolved β-glucanases in the liquid phase. Increasing mashing temperature increases the amount of soluble β-glucans in the malt grist phase. Measurements from laboratory scale mashings with different temperature profiles were used for the estimation of the model parameters for a malt produced from the Finnish barley variety Kustaa. The differences between the predicted and measured wort β-glucan concentrations at the end of mashing were 0.04-0.12 g litre−1 in laboratory scale mashings with different malts and in an industrial scale mashing experiment. β-Glucanase activity in the liquid phase during mashing could be predicted with sufficient accuracy in all cases analysed. The simulation results showed that the lowest β-glucan concentration was achieved when the mashing-in temperature was 48 °C.
    Original languageEnglish
    Pages (from-to)185-200
    Number of pages16
    JournalJournal of Food Engineering
    Volume29
    Issue number2
    DOIs
    Publication statusPublished - 1996
    MoE publication typeA1 Journal article-refereed

    Keywords

    • mashing

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