Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct

Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant quantities of starch for the brewing and distilling industries. Mitigation of agriculture derived GHG emissions through utilisation of pulses can have a positive environmental impact. To this end, the potential of exploiting dry, dehulled faba bean (Vicia faba L.) kernel flour as an adjunct for beer production was evaluated. The impact of different temperature regimes and commercial enzymes were assessed for their effect on wort: viscosity; run‐off rate; primary amino nitrogen content and, fermentability. Faba beans demonstrated insufficient endogenous enzyme capacity for starch conversion and generated a viscous wort. However, using a stepped temperature mashing regime and exogenous enzyme additions, the faba bean wort was comparable in processability and fermentability to that of 100% malted barley wort. The faba based beer and co‐product qualities demonstrate the environmental, nutritional and commercial potential of pulses in brewing. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling     

用巴楚蘑菇残渣为辅料酿造酱油的试验研究

在酱油酿造过程适当的添加部分提取多糖后的巴楚蘑菇残渣，可提高酱油风味品质。试验得出较佳原料配比为豆粕：麸皮=6：4，加水量按豆粕计100％，蘑菇渣用量8％，不宜超过总投料量的10％，否则将影响制曲及淋油。通过对成品酱油各项指标分析，均达到国家一级酱油标准。     

高浓酿造法生产高辅料啤酒的研究

该文通过试验研究,确定了75%高辅料的糖化工艺、麦汁16°P高浓度的发酵工艺、高浓稀释工艺。采用上述工艺不仅生产的产品质量达到GB4927标准,而且感官指标和风味都比较稳定。从而提高了现有设备的利用率,增加了产量,降低了成本,提高了企业的经济效益。     

一种新型谷氨酰胺酶在酱油酿造中的应用

论述了由枯草杆茵产生的谷氨酰胺酶的特性，即这种酶的活性、稳定性与PH值、温度、盐含量的关系，及其在酱油酿造中的应用前景。     

A Study on the Suitability of Unmalted Sorghum as a Brewing Adjunct

Grain samples of thirteen sorghum cultivars with diverse chemical composition were assessed for their suitability as brewing adjuncts based on proximate analysis. Sieving analysis of the grain as well as hot water extractables (HWE), hot water extractable protein (HWEP) and free amino nitrogen (FAN) were also determined. Cultivars with high starch and amylose contents together with low protein and fat percent are better suited as adjuncts depending on their hot water extracts and hot water extractable protein yields. Large variations in the uniformity of grain size were found, two of these cultivars (CSV‐14R and M 35‐1) had highest grain size. Cultivars CSH‐5, CSV‐11 and CSV‐13 among the released cultivars were identified as better adjuncts which could be used along with barley malt for brewing lager beers.     

以黑小麦为辅料酿造啤酒的初步研究

以黑小麦为辅料进行啤酒酿造研究,并与使用大米作为辅料和全麦酿造的啤酒进行对照,结果显示以黑小麦为辅料制得的麦汁可溶性氮含量高、多酚含量明显下降,并且其成品啤酒泡持性好,酯香突出,所以选用黑小麦为啤酒辅料具有良好的应用前景。     

Fed‐batch fermentation with glucose syrup as an adjunct for high‐ethanol beer brewing

To produce a beer with a high ethanol content, preliminary research on fed‐batch fermentation profiles with glucose syrup as an adjunct during the primary fermentation period was conducted. The ethanol concentration of the beer was elevated by feeding a glucose syrup into the fermentors at a later stage of primary fermentation. Fermentation trials were carried out using a typical lager strain, SC‐9, with a pitching rate at 7.0 × 10⁶ cells/mL. An all‐malt wort (12.5°P) was employed and the primary fermentation temperature was 14 °C. Glucose syrup was supplemented when the concentration of residual reducing sugars was decreased to ~10 g/L. Results showed that the supplemented glucose was consumed rapidly and that the ethanol concentration in the final beer was raised to 67.9 g/L. Additional growth of yeast was observed after feeding accompanied by a low yield of ethanol (~0.46 g/g). Formation of diacetyl was enhanced by yeast growth and two additional peaks were obtained after feeding. The peak value of the diacetyl concentration was 1.90 mg/L. The fed‐batch fermentation resulted in a beer with an overproduction of higher alcohols and esters, indicating that brewing under these experimental conditions led to an unbalanced flavour profile. Results of optimization demonstrated that the optimal conditions were found to be 15°P for initial wort extract, 10 °C for fermentation temperature and 20 × 10⁶ cells/mL for yeast pitching rate, leading to total higher alcohols of 173.8 mg/L, total esters of 22.8 mg/L and an acetaldehyde concentration of 40.5 mg/L. A 12 day maturation and fermentation temperature of 8 °C was needed to reduce the acetaldehyde to 14.3 mg/L. Copyright © 2014 The Institute of Brewing & Distilling     

Intestinal disaccharidase and dipeptidase activities in growing rats fed on a raw field bean diet

The effect of a faba bean diet on disaccharidase and dipeptidase activities in rat small intestine has been studied. Both maltase and sucrase activities significantly decreased in rats fed on the faba bean diet as compared with the controls. The inhibition seems to follow a non-competitive or mixed non-competitive pattern. On the other hand, legume-fed rats showed a slightly higher activity for intestinal glycyl-l-valine hydrolase. It has been suggested that the low nutritional value of diets containing Vicia faba, as a source of protein, was due to a reduction in both nutrient utilisation and intestinal enzymic activity, where polyphenolic compounds are possibly involved.     

Exocrine Pancreatic Secretions in Young Pigs Fed Diets Containing Faba Beans (Vicia faba) and Peas (Pisum sativum): Nitrogen,Protein and Enzyme Secretions

Two experiments were carried out to investigate the effect of feeding diets containing faba beans and peas on pancreatic secretions in young pigs fitted with a pancreatic pouch re-entrant cannula. In Experiment 1, eight barrows, with an average initial weight of 8·5 kg, were fed one of two maize starch-based diets formulated to contain 200 g crude protein (CP) kg⁻¹ according to a completely randomised design. In one of the diets, soya bean meal was the sole protein source; in the other diet, soya bean meal and faba beans (cv Fibro; dark-flowering) each supplied 50% of the dietary CP. In Experiment 2, five barrows, with an average initial weight of 18·1 kg, were fed one of two diets according to a two-period change-over design. The diets were formulated to contain 150 g CP kg⁻¹ with peas (cv Ascona or cv Radley) as the sole protein source. In both experiments, the experimental periods consisted of 8 days: 6 days adaptation followed by a 2 day collection of pancreatic juice. The soya bean meal diet and the faba bean diet contained 0.04 and 0.21% tannins (catechin equivalents), respectively. The trypsin inhibitor activities of the Ascona and Radley pea diets were 0·76 and 3·24 mg of trypsin inhibited per gram, respectively. In both experiments, diet did not affect ( P> 0·05) the pancreatic secretions of nitrogen, protein, amylase, lipase and chymotrypsin. In Experiment 1, specific trypsin activity was higher ( P< 0·05) in pancreatic juice from pigs fed the diet containing soya bean meal and faba beans (53700 units litre⁻¹) than for those fed the soya bean meal diet (41200 units litre⁻¹). However, there was no effect ( P> 0·05) when trypsin activity was expressed as total activity (units 24 h⁻¹). It is concluded that the inclu-sion of faba beans and peas in diets for young pigs has only minor effects on exocrine pancreatic secretions.     

Protein content variation in a pure line faba bean (Vicia faba) collection

A set of 840 pure line faba beans (Vicia faba L) derived by a process of cyclic single plant selection from 1979 to 1985 was used for this study. Mean content of protein was 240 g kg^?1 with a standard deviation of 18 g kg^?1 and a range of 180 to 310 g kg^?1. For eight subregional groups (Nile Valley, West Asia, Northern Europe, Southern Europe, Eastern Europe, North Africa, Ethiopia and the Indian subcontinent) and for a large and small grouping, the means and ranges of protein content were similar. There were no significant correlations between protein content and seed yield or its components. This resulted in a strong correlation (significant at P < 0.01) between seed yield and protein yield (r = 0-98), supporting the hypothesis that the optimal way to increase sustainable protein yield per hectare is to increase and stabilise seed yield.     

Consumer evaluation of novel kiwifruit: willingness‐to‐pay

This paper introduces a research methodology that adds sophistication to the innovation process for agricultural goods. In recognition of the importance of innovation for the long‐term success of firms and the need for market analysis that goes beyond traditional sensory and consumer preference testing, it is demonstrated how to measure the monetary value consumers place on new market goods. In experimental markets, New Zealand (NZ) consumers were willing to pay on average approximately NZ$0.44 per 100 g to exchange the common green‐fleshed Hayward variety for a new‐to‐market red‐ and yellow‐fleshed kiwifruit variety. At the time of the study this was equivalent to a 179% retail price premium. Knowledge that this new variety was not genetically modified increased the price premium to 240%. These results were elicited from convenience samples and should be treated with caution if used as the sole basis for price setting. Copyright © 2005 Society of Chemical Industry     

Unmalted triticale cultivars as brewing adjuncts: effects of enzyme activities and composition on beer wort quality

The applicability of three selected triticale cultivars (Trinidad, Lamberto, Fidelio) for use as brewing adjuncts was investigated in comparison with wheat adjunct and barley malt. Fermentable substance, crude protein and arabinoxylan levels of starchy materials were determined as well as their native potencies (amylolytic, proteolytic, pentosolytic) to solubilise and degrade grain components during mashing. Laboratory‐scale experiments were performed to evaluate the influence of the adjuncts (composition, enzyme potency) on beer wort quality by mashing mixed (1:1) grists of malt and adjunct. Barley malt was rated as the superior raw material, possessing considerably higher enzyme activities and yielding the lowest wort viscosity. Among the triticale cultivars cv Trinidad was identified as the most suitable to serve as a brewing adjunct due to its improved starch solubilisation properties and its ability to generate low wort viscosities. Compared with the potent malt enzymes, the enzyme activities of unmalted triticale (such as amylases, pentosanases and proteases) had little affect on the composition of the sweet worts. In contrast, the contents of crude protein and fermentable substance of the triticale varieties greatly affected wort quality. Furthermore, the adjunct moiety determined the level of wort viscosity when mashing a combination of malt and triticale. In general, the brewing properties of triticale cv Trinidad were comparable with those of wheat. Copyright © 2004 Society of Chemical Industry     

Common wheat (Triticum aestivum L.) and its use as a brewing cereal – a review

Wheat (Triticum aestivum L.) has a long tradition as a raw material for the production of malt and beer. Nevertheless, it has been studied to a much lesser extent than barley, which is the number one brewing cereal. The protein content of wheat ranges from about 6 to 20%, depending on the variety and baking characteristics, as well as on environmental conditions during growth. Since wheat is the most used cereal in the baking industry, the focus of wheat breeding and research has been about optimization for baking purposes (i.e. high protein content, stable falling numbers, constant baking qualities). It is well known that wheat varieties with a high protein content lead to problems in the brewing process. Therefore, varieties with a low protein content and with low viscosity values are favoured for malting and brewing. Since wheat beer yield has nearly doubled from 1990 to 2009, and is still increasing, more focus has been placed on conducting research on wheat for the malting and brewing industry. Currently, every tenth beer sold in Germany is a wheat beer. Therefore, it is of major interest to screen wheat varieties for brewing processability and to give more focus to wheat as a brewing cereal. In this review, a detailed characterization of wheat is given, particularly in regard to carbohydrates, pentosans, protein fractions and enzymes. The impact of wheat and its quality on the malting and brewing process is reviewed. Copyright © 2014 The Institute of Brewing & Distilling     

Faba bean (Vicia faba) inclusion in dairy cow diets: Effect on nutrient digestion,rumen fermentation,nitrogen utilization,methane production,and milk performance

The objective of this study was to determine the effect of replacing on isonitrogenous and isoenergetic basis soybean meal (SBM) and corn grain with ground or rolled faba bean (FB; Vicia faba major var. Baie-Saint-Paul) in dairy cow diets (17% of diet dry matter) on nutrient digestion, rumen fermentation, N utilization, methane production, and milk performance. For this purpose, 9 lactating cows were used in a replicated 3 × 3 Latin square design (35-d period) and fed (ad libitum) a total mixed ration (forage:concentrate ratio = 59:41 on a dry matter basis). In the concentrate portion, SBM and corn grain (control diet) were completely and partially replaced, respectively, with either ground or rolled FB. Ruminal degradability (in sacco) of crude protein was higher for ground FB (79.4%) compared with SBM (53.3%) and rolled FB (53.2%). Including FB in the diet did not affect dry matter intake, milk production, and milk composition. Experimental treatment had no effect on total volatile fatty acid concentration, acetate-to-propionate ratio, and protozoa numbers. Compared with cows fed the control diet, ruminal NH₃ concentration increased and tended to increase for cows fed ground FB and rolled FB, respectively; however, we found no difference in ruminal NH₃ concentration between the 2 processed FB. Apparent total-tract digestibility of crude protein was similar between cows fed the control diet and cows fed rolled FB and tended to increase for cows fed ground FB compared with cows fed the control diet. Feeding rolled FB decreased CP digestibility compared with feeding ground FB. Urinary and manure (feces + urine) N excretion (g/d or as a proportion of N intake) were not affected by the inclusion of FB in the diet. Enteric CH₄ production was similar among the experimental diets. Results from this study show that including FB (17% of dietary dry matter) at the expense of SBM and corn grain in the diet had no effect on milk production, N excretion, and enteric CH₄ production of dairy cows.     

Sensory evaluation and in vitro protein digestibility of mung bean as affected by cooking time

Heat treatment is particularly important in the preparation of mung bean for consumption, from the point of view not only of acceptability but also of improvement on protein digestibility. Sensory evaluation of cooked mung bean in terms of taste, colour, aroma and texture has an organoleptic panel indicated that there was no significant difference (P < 0.05) between mung bean cooked for 25, 30, 35, 40 and 45 min. An in vitro protein digestibility assay was used to examine the effect of cooking time on protein digestibility. The applied non-linear mathematical model indicated a high correlation coefficient between experimental and predicted data (R² ≥ 0.999). A maximum improvement in in vitro protein digestibility (IVPD) of 4.83% was obtained by cooking for 38.6 min. No remarkable changes in most amino acids were found between raw and cooked samples except that tryptophan was decreased by 4.69% and a 10.29% loss of threonine occurred with the optimum cooking time. © 1999 Society of Chemical Industry     

The brewing process and microbial diversity of strong flavour Chinese spirits: a review

Chinese Baijiu (Chinese spirit or Chinese liquor) is one of the six major distilled spirits in the world, and is renowned overseas. Chinese Baijiu has a long history of more than 1000 years when people first begin to brew liquor using distillation. So far, Chinese Baijius have formed 12 types according to their flavour characteristics. The strong flavour Chinese spirit is regarded as one of the typical representatives, and occupies a > 70% market share in China. The liquor brewing process is under an open environment, with grains as the fermentation substrates, as well as Daqu as the saccharifying ferment. The brewing process is complex and impacted by multiple factors. Among the factors, the microorganisms have important influences on the brewing process and product quality of liquors. In the past decades, a series of research achievements have been made with strong flavour Chinese spirits. However, reviews related to this field are relatively few. In this paper, we have reviewed strong flavour Chinese spirits including the introduction, brewing process, microorganism diversity of Daqus , fermented grains and pit muds, and the application of microbes. Copyright © 2017 The Institute of Brewing & Distilling     

Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct

Four Yarrowia lipolytica strains were tested as cheese-ripening adjuncts with milk culture in cheese production to evaluate their effects on the microbiological and biochemical features of the cheeses. The Y. lipolytica strains were able to overcome the other naturally occurring yeasts and were compatible with lactic acid bacteria (LAB). Fourier transform infrared (FTIR) profiles and analysis of free fatty acids (FFAs) released during ripening showed that the strains induced a marked lipolysis and gave rise to different FFAs accumulation over time with respect to the control. Strain-dependent protein breakdown patterns were identified and these biochemical differences resulted in different cheese organoleptic characteristics.     

Overcoming technical barriers to brewing with green (non-kilned) malt: a feasibility study

Brewing using enzyme rich ‘green’ (germinated, but not kilned) malt has the potential to unlock considerable energy savings in the malting and brewing chain. This paper examines the major quality issues associated with green malt, by monitoring lipoxygenase (LOX) activity and S-methyl methionine (SMM) levels through a micromalting cycle both with and without rootlets after 48 h of germination. The data suggest that rootlets are a major concern when brewing with green malt and that their influence on wort and beer quality needs to be further investigated. Lipoxygenase activity and nonenal potential were measured following treatment under varying conditions of pH, temperature and pre-treatment. Results indicated that lipoxygenase activity can be controlled to a substantial degree by manipulating these limiting factors, while preserving diastatic enzyme activity. Green malt worts were then prepared from (i) whole green malt immediately post-germination; (ii) heat treated green malt (65°C x 1 h); (iii) re-steeped green malt and (iv) endosperm-rich extracts of green malt after the husk and rootlets had been removed; using laboratory mashing with a ‘LOX-hostile’ mash schedule. Data were compared with mashing of kilned pale malt made from the same green malt, as a reference point. Based on the present data, re-steeping of green malt in combination with a LOX hostile mashing environment (63°C, pH 5.2) could help to control LOX activity and the trans-2-nonenal potential of green malt. The resultant brewing process would need to be optimised to deal with the elevated SMM levels in green malt worts. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling     

Brewing with up to 40% unmalted oats (Avena sativa) and sorghum (Sorghum bicolor): a review

Beer production with up to 40% unmalted cereals such as barley, wheat, rice and maize is legally allowed and thus practised in many European countries. The use of oats and sorghum as brewing adjuncts has great potential for creating new beer types/flavours and saving costs. In contrast to oats, sorghum is not as well known within Europe; however, its versatility makes it a very promising crop for exploitation in these temperate‐zone regions. This review describes the brewing‐relevant characteristics of unmalted oat and sorghum grain, investigates the role and properties of endogenous/exogenous enzymes during mashing, discusses the processability/quality of mashes, worts and beers produced with up to 40% oat or sorghum adjunct, and examines the effectiveness/limitations of endogenous enzymes as well as the benefits of the application of exogenous enzymes. Copyright © 2014 The Institute of Brewing & Distilling