TY - JOUR
T1 - Evaluating the Role of Mashing in the Amino Acid Profiles of Worts Produced from Gluten-Free Malts
AU - Ledley, Andrew J.
AU - Elias, Ryan J.
AU - Cockburn, Darrell W.
N1 - Funding Information:
This work was funded, in part, through technical assistance grants to D. Cockburn and R. Elias (PO 63020683 and PO63019744) by the Pennsylvania Department of Agriculture through the Pennsylvania Malt and Brewed Beverage Industry Promotion Board. This work was also supported by the USDA National Institute of Food and Agriculture Federal Appropriations to D. Cockburn (project PEN04650 accession no. 1015962) and R. Elias (project PEN04522, accession no. 0233376).
Publisher Copyright:
© 2023 by the authors.
PY - 2023/3
Y1 - 2023/3
N2 - 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.
AB - 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.
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U2 - 10.3390/beverages9010010
DO - 10.3390/beverages9010010
M3 - Article
AN - SCOPUS:85150979009
SN - 2306-5710
VL - 9
JO - Beverages
JF - Beverages
IS - 1
M1 - 10
ER -