Control of glucanolysis in mashing

Silja Home, Kirsti Pietilä, Katharina Sjöholm

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Malt always contains small amounts of β-glucans, which may cause problems either in lautering or in beer filtration. The effects of mashing variables on the solubilization and hydrolysis of β-glucans were studied both on a laboratory and an industrial scale. Well- and poorly modified malts produced from the two-row barley varieties Kustaa and Kymppi were used. In addition, the use of unmalted barley as an adjunct was studied. The optimum mashing-in temperature for glucanolysis was 48°C. Starch gelatinization and other heat-induced structural changes in the coarse grist particles seemed to contribute to the solubilization of β-glucans at high temperatures. By extension of the mashing-in period, the majority of the β-glucans from unmalted barley could be hydrolyzed by the malt β-glucanases. Trials on an industrial scale showed that the mash tun design and the efficiency of stirring and heating have a marked effect on the release and hydrolysis of β-glucans. The effects of the mashing variables on the β-glucan concentrations in final wort were minor when well-modified malt was used.

Original languageEnglish
Pages (from-to)108 - 113
Number of pages6
JournalJournal of the American Society of Brewing Chemists
Volume51
Issue number3
DOIs
Publication statusPublished - 1993
MoE publication typeA1 Journal article-refereed

Fingerprint

mashing
Glucans
glucans
malt
Hordeum
barley
solubilization
Hydrolysis
hydrolysis
heat
wort (brewing)
Temperature
mash
gelatinization
beers
Starch
Heating
temperature
Hot Temperature
starch

Keywords

  • beta-Glucan
  • beta-Glucanases
  • Grist coarseness
  • Mashing
  • Mash thickness
  • Stirring

Cite this

Home, Silja ; Pietilä, Kirsti ; Sjöholm, Katharina. / Control of glucanolysis in mashing. In: Journal of the American Society of Brewing Chemists. 1993 ; Vol. 51, No. 3. pp. 108 - 113.
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title = "Control of glucanolysis in mashing",
abstract = "Malt always contains small amounts of β-glucans, which may cause problems either in lautering or in beer filtration. The effects of mashing variables on the solubilization and hydrolysis of β-glucans were studied both on a laboratory and an industrial scale. Well- and poorly modified malts produced from the two-row barley varieties Kustaa and Kymppi were used. In addition, the use of unmalted barley as an adjunct was studied. The optimum mashing-in temperature for glucanolysis was 48°C. Starch gelatinization and other heat-induced structural changes in the coarse grist particles seemed to contribute to the solubilization of β-glucans at high temperatures. By extension of the mashing-in period, the majority of the β-glucans from unmalted barley could be hydrolyzed by the malt β-glucanases. Trials on an industrial scale showed that the mash tun design and the efficiency of stirring and heating have a marked effect on the release and hydrolysis of β-glucans. The effects of the mashing variables on the β-glucan concentrations in final wort were minor when well-modified malt was used.",
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author = "Silja Home and Kirsti Pietil{\"a} and Katharina Sj{\"o}holm",
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Control of glucanolysis in mashing. / Home, Silja; Pietilä, Kirsti; Sjöholm, Katharina.

In: Journal of the American Society of Brewing Chemists, Vol. 51, No. 3, 1993, p. 108 - 113.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Control of glucanolysis in mashing

AU - Home, Silja

AU - Pietilä, Kirsti

AU - Sjöholm, Katharina

N1 - Project code: BIO0121

PY - 1993

Y1 - 1993

N2 - Malt always contains small amounts of β-glucans, which may cause problems either in lautering or in beer filtration. The effects of mashing variables on the solubilization and hydrolysis of β-glucans were studied both on a laboratory and an industrial scale. Well- and poorly modified malts produced from the two-row barley varieties Kustaa and Kymppi were used. In addition, the use of unmalted barley as an adjunct was studied. The optimum mashing-in temperature for glucanolysis was 48°C. Starch gelatinization and other heat-induced structural changes in the coarse grist particles seemed to contribute to the solubilization of β-glucans at high temperatures. By extension of the mashing-in period, the majority of the β-glucans from unmalted barley could be hydrolyzed by the malt β-glucanases. Trials on an industrial scale showed that the mash tun design and the efficiency of stirring and heating have a marked effect on the release and hydrolysis of β-glucans. The effects of the mashing variables on the β-glucan concentrations in final wort were minor when well-modified malt was used.

AB - Malt always contains small amounts of β-glucans, which may cause problems either in lautering or in beer filtration. The effects of mashing variables on the solubilization and hydrolysis of β-glucans were studied both on a laboratory and an industrial scale. Well- and poorly modified malts produced from the two-row barley varieties Kustaa and Kymppi were used. In addition, the use of unmalted barley as an adjunct was studied. The optimum mashing-in temperature for glucanolysis was 48°C. Starch gelatinization and other heat-induced structural changes in the coarse grist particles seemed to contribute to the solubilization of β-glucans at high temperatures. By extension of the mashing-in period, the majority of the β-glucans from unmalted barley could be hydrolyzed by the malt β-glucanases. Trials on an industrial scale showed that the mash tun design and the efficiency of stirring and heating have a marked effect on the release and hydrolysis of β-glucans. The effects of the mashing variables on the β-glucan concentrations in final wort were minor when well-modified malt was used.

KW - beta-Glucan

KW - beta-Glucanases

KW - Grist coarseness

KW - Mashing

KW - Mash thickness

KW - Stirring

U2 - 10.1094/ASBCJ-51-0108

DO - 10.1094/ASBCJ-51-0108

M3 - Article

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JF - Journal of the American Society of Brewing Chemists

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ER -