Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum

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dc.contributor.advisor Arendt, Elke K. en Schnitzenbaumer, Birgit 2014-03-31T15:22:52Z 2015-04-01T04:00:08Z 2013 2013
dc.identifier.citation Schnitzenbaumer, B. 2013. Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum. PhD Thesis, University College Cork. en
dc.identifier.endpage 291
dc.description.abstract The use of unmalted oats or sorghum in brewing has great potential for creating new beer types/flavors and saving costs. However, the substitution of barley malt with oat or sorghum adjunct is not only innovative but also challenging due to their specific grain characteristics. The overall objectives of this Ph.D. project were: 1) to investigate the impact of various types and levels of oats or sorghum on the quality/processability of mashes, worts, and beers; 2) to provide solutions as regards the application of industrial enzymes to overcome potential brewing problems. For these purposes, a highly precise rheological method using a controlled stress rheometer was developed and successfully applied as a tool for optimizing enzyme additions and process parameters. Further, eight different oat cultivars were compared in terms of their suitability as brewing adjuncts and two very promising types identified. In another study, the limitations of barley malt enzymes and the benefits of the application of industrial enzymes in high-gravity brewing with oats were determined. It is recommended to add enzymes to high-gravity mashes when substituting 30% or more barley malt with oats in order to prevent filtration and fermentation problems. Pilot-scale brewing trials using 10–40% unmalted oats revealed that the sensory quality of oat beers improved with increasing adjunct level. In addition, commercially available oat and sorghum flours were implemented into brewing. The use of up to 70% oat flour and 50% sorghum flour, respectively, is not only technically feasible but also economically beneficial. In a further study on sorghum was demonstrated that the optimization of industrial mashing enzymes has great potential for reducing beer production costs. A comparison of the brewing performance of red Italian and white Nigerian sorghum clearly showed that European grown sorghum is suitable for brewing purposes; 40% red sorghum beers were even found to be very low in gluten. en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher University College Cork en
dc.rights © 2013, Birgit Schnitzenbaumer en
dc.rights.uri en
dc.subject Mashing en
dc.subject Oat adjunct en
dc.subject Sorghum adjunct en
dc.subject Rheological mash profile en
dc.subject Wort processability en
dc.subject Beer quality en
dc.subject Sensory analysis en
dc.subject Gluten content en
dc.subject Enzyme optimization en
dc.subject.lcsh Oats en
dc.subject.lcsh Brewing en
dc.subject.lcsh Sorghum en
dc.title Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum en
dc.type Doctoral thesis en
dc.type.qualificationlevel Doctoral en
dc.type.qualificationname PhD (Food Science and Technology) en
dc.internal.availability Full text available en
dc.description.version Accepted Version
dc.contributor.funder InBev-Baillet Latour Fund, Belgium en
dc.description.status Not peer reviewed en Food and Nutritional Sciences en
dc.check.reason This thesis is due for publication or the author is actively seeking to publish this material en
dc.check.opt-out Not applicable en
dc.thesis.opt-out false
dc.check.chapterOfThesis 2
dc.check.embargoformat Both hard copy thesis and e-thesis en
dc.internal.conferring Summer Conferring 2014 en

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© 2013, Birgit Schnitzenbaumer Except where otherwise noted, this item's license is described as © 2013, Birgit Schnitzenbaumer
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