Carbohydrate content and structure during malting and brewing: a mass balance study. Issue 3 (9th July 2020)

• Record Type: Journal Article
• Authors: Langenaeken, Niels A.; De Schepper, Charlotte F.; De Schutter, David P.; Courtin, Christophe M.
• Is Part Of: Journal of the Institute of Brewing. Volume 126:Issue 3(2020)
• Page Start: 253
• Page End: 262
• Publication Date: 2020-07-09
• Subjects: Malting -- mashing -- starch -- dextrin -- arabinoxylan -- β‐glucan -- invertase; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.619
• Languages: English
• ISSNs: 0046-9750

Abstract

Abstract : A holistic view of the fate of barley starch, arabinoxylan and β‐glucan throughout malting and brewing is largely missing. Here, an industrial scale malting trial and pilot brewing trial were performed, and the concentration and structural characteristics of carbohydrates were analysed at 28 key points in the process. The barley starch content decreased during malting from 75.0% to 69.7%. During mashing, malt starch was converted to fermentable sugars (75.3%), dextrin (22.8%) or was retained in spent grains (1.8%). Arabinoxylan was partially hydrolysed during malting. Despite mashing‐in at 45°C, no further solubilisation of arabinoxylan was observed during mashing. However, the average degree of polymerisation of the soluble arabinoxylan fraction decreased slightly. During fermentation, the arabinoxylan content decreased to 2.5 g/L. The amount of barley β‐glucan decreased gradually in time during malting. Of the solubilised β‐glucan, 31% was retained in the spent grains during wort filtration, slightly lowering the β‐glucan content in the wort. The β‐glucan content remained at 0.5 g/L during fermentation. Sucrose was hydrolysed during mashing, probably by barley invertases. From the total amount of malt used, 41.0% was converted to fermentable sugars. This mashing yield could have been improved by the full hydrolysis to fermentable sugars of the present β‐glucan (to 41.1%), the remaining starch in spent grains (to 42.0%) and dextrin in wort (to 50.3%). These results provide more insight into the carbohydrate conversions during malting and brewing and can act as a baseline measurement for future work. © 2020 The Institute of Brewing & Distilling