Search

The malting industry faces a dilemma in which barley, initially containing low deoxynivalenol levels, occasionally exhibits an unexpected increase in deoxynivalenol levels during malting. In the current study, we investigated mycotoxin accumulation and hyphal localization in single kernels from Fusarium head blight infected barley and malt samples which showed an aberrant behavior of deoxynivalenol increases during malting. While deoxynivalenol levels in these bulk barley samples already ranged from <0.20 to 1.27 µg/g, they further increased on average by approximately 500% after malting, along with Fusarium growth. In addition, deoxynivalenol-3-glucoside and 3-acetyl deoxynivalenol levels increased from <0.20 µg/g to the mean levels of 2.47 µg/g and 1.03 µg/g in the bulk malt, respectively. In the investigation of single kernels, results showed that only 7% of barley single kernels (n = 385) had deoxynivalenol >1.00 μg/g, with the maximum level of 35.97 μg/g. However, 31% of malt single kernels contained deoxynivalenol >1.00 μg/g and up to 255.43 μg/g. Deoxynivalenol-3-glucoside and 3-acetyl deoxynivalenol were found in 40% of malt single kernels. Fungal hyphae were observed in the aleurone layer and embryo of barley kernels with deoxynivalenol >10.00 μg/g, in addition to the husk and vascular bundles of kernels with deoxynivalenol <1.00 μg/g. Hyphae spread largely in these tissues following malting, and even into the endosperm and pericarp cavities of extremely high deoxynivalenol kernels (i.e., >100.00 μg/g). [ABSTRACT FROM AUTHOR]

The aim of the following work was to determine the possibility of using barley malt as a binder in moulding sands technology. The moulding sands prepared on the basis of three kinds of sands, i.e. quartz, olivine and chromite sands were analyzed. In order to determine the properties of moulding sands, typical determinations were made, i.e. moisture content, flowability, permeability, strength properties and abrasion wear. The obtained results indicate that it is possible to use barley malt as an independent binder for masses made of quartz, olivine and chromite sands.

Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (Saccharomyces cerevisiae G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO2, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile. [ABSTRACT FROM AUTHOR]

The aim of the following work was to determine the possibility of using barley malt as a binder in moulding sands technology. The moulding sands prepared on the basis of three kinds of sands, i.e. quartz, olivine and chromite sands were analyzed. In order to determine the properties of moulding sands, typical determinations were made, i.e. moisture content, flowability, permeability, strength properties and abrasion wear. The obtained results indicate that it is possible to use barley malt as an independent binder for masses made of quartz, olivine and chromite sands. [ABSTRACT FROM AUTHOR]

Palate fullness (PF) and mouthfeel are important sensory attributes influencing beer quality. The molar mass of starch (dextrins) and non-starch (β-glucans) polysaccharides may influence PF (pleasant) or mouthfeel (sliminess, unpleasant), respectively. Therefore, this research aims to generate beer with wide physico-chemical responses based on various raw material characteristics to study its relation to PF and mouthfeel. To accomplish this, ten barley varieties (two harvest locations and years) were classified into three groups based on their modification characteristics. To intensify response variation, barley was malted at two modification levels (parameter steeping degree), generating 55 independent malts used to brew the same number of standardized bottom fermented beers. A trained sensory panel evaluated PF (intensity and quality) and mouthfeel (e.g., slimy) descriptors. Additionally, beers were fractionated by asymmetrical flow field-flow fractionation (AF4) in three different fractions and their molar masses were determined. The average molar mass of big size (> 10 nm) dextrins and β-glucans AF4 fraction increased analogously to barley modification characteristics. For sensory data evaluation, only beer samples brewed with malts inside the recommended brewing specifications were considered (β-glucan content in malt < 350 mg/L, ISO 65 °C). PF quality was lower on samples with β-glucan content < 100 mg/L. This group also contained fewer dextrins (attenuation > 87.4 ± 1.5%), suggesting that the balance of β-glucans and dextrins is important for PF quality. This work indicates that molar mass of starch and non-starch polysaccharides, affected by barley variety and its modification level, influences sensory perception, and hence, beer quality. [ABSTRACT FROM AUTHOR]

Polyfunctional thiols (PFTs) present in beers or in wines are known to be released by yeast, during fermentation, from bound forms originally found in raw materials. In the brewing field, huge amounts of S-conjugates have been evidenced in several dual-purpose hop varieties. Malt, however, being the major raw material of beer, could also be a significant contributor of PFTs to beer (cysteinylated, Cys- and glutathionylated, G- precursors of 3SHol already identified in a few samples of barley and malt). Forty-two barley malts from 2 to 1500 EBC and five other malted cereals were screened to characterize their thiol precursor profile (G- and Cys- as well as dipeptidic bound CysGly- and γGluCys- forms of 3SHol). First, it was confirmed that G-3SHol was ubiquitous reaching up to 320 µg/kg in some samples, whereas Cys-3SHol remained at a trace level of up to 13 µg/ kg. Moreover, for the first time, dipeptidic bound forms of 3SHol were evidenced in malt (up to 10 and 11 µg/kg for CysGly-3SHol and γGluCys-3SHol, respectively). In pale malts, the level of the CysGly- form was shown to be proportional to that of G-3SHol (in situ γGT during the malting process). This appeared to be no longer true for special malts (ranging from 5 to 45°EBC), whose CysGly-3SHol level correlated instead with Cys-3SHol (suspected chemical conversion from the dipeptide conjugate). As for γGluCys-3SHol, it was only found in the special barley malts (indicating another chemical break of the Cys-Gly bond, here on G-3SHol) and in malted rye, spelt, and wheat. No precursors were found in roasted malt. [ABSTRACT FROM AUTHOR]

Summary: Barley brewers' spent grain (BSG), the main by‐product of the brewing industry, can be conveniently used as supplement in nourishing and stable foods such as bakery products. This study was aimed to investigate the effects of three factors – namely amount (40 or 50%) and type of brewers spent grain (malt + durum or malt + common wheat), and type of sweetener (honey or brown sugar) ‐ on the quality attributes of the biscuits, with particular attention to the functional aspects and sensory characteristics. The cereal mixtures (60% barley malt and 40% common or durum wheat) used in brewing and the corresponding BSG were analysed, too. BSG differed from the starting cereal mixtures for the lower concentration of gallic acid and the higher contents of vanillic acid, caffeic acid, ferulic acid, epigallocatechin gallate, quercetin, rutin, resveratrol, and kaempferol of the first. Biscuits fortified with 40% of BSG showed the highest total phenolic contents, received the highest overall quality scores if sweetened with brown sugar and, if formulated with RI, received significantly higher scores for flavour intensity, sweetness, crunchiness, and friability and significantly lower bitterness and fibrousness than those produced with DA. [ABSTRACT FROM AUTHOR]

Innovation in the beer market focuses on research into the different ingredients that make up this popular and sought-after beverage. Some of these innovations have focused on the use of autochthonous ingredients, which bring added value to products, reduce production costs and environmental impact, and provide beers with special organoleptic characteristics. This study focuses on the use of autochthonous ingredients from the Community of Madrid and the design of four recipes that are suited to these ingredients and consumer demand. In terms of the ingredients used, the micromalting of barley grown in the CM was carried out, while hops (Cascade variety for bittering hops and wild hops Rayo verde Tajuña and Torreta Tajuña for aroma) and yeast strains (Saccharomyces cerevisiae G 520 and G 354) were selected from previous studies, which were also sourced from the CM. For the barley malt, parameters such as protein content were determined, which was at the maximum limit but did not affect the final quality of the beers. The content of α- and β-acids in the hops was also determined, being higher in the Cascade variety. Different physicochemical analyses (GC, aromatic compounds, bitterness, colour, SO2, polyphenols, and antioxidant capacity) were carried out to determine the quality of the beers obtained from the four recipes designed, as well as tastings by a panel of experts and consumers. Finally, two recipes were rated the best by a panel of experts and consumers, where the cereal, hop, and fruit flavours stood out for their aromatic profile.

A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew. Six kinds of malts with distinct filtration performance were selected, and the filtration performance was determined by measuring the turbidity of their clarified wort through simple simulation of mashing. The results indicate the filtering performance ranking as given: Copeland > Pearl malt 1 > Pearl malt 2 > Synergy > Planet > Wheat malt. When a sample is purchased for six times of parallelization, RSD is less than 10%, and the experimental results are significantly correlated with viscosity and β-glucan content. Therefore, this method can effectively predict the filtration performance of malt. The response surface design 3 × 3 factor experiment was used to optimize the fast detection method, which increased the sample differentiation (F-value) and made it easier to judge the experimental results. Response surface experiment results show the optimal reaction conditions for enhancing differentiation, i.e., an enzyme ratio of 0.5 (α-amylase, β-glucanase, neutral protease = 1:2:1), a holding period of 38 min, and a reaction temperature of 44 °C. The F-value is 147.00. [ABSTRACT FROM AUTHOR]

Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.

Superheated water extraction (SWE), is a novel method, used to extract proteins or other bioactive component from agriculture products. Methods: In this study, the extract from quinoa-barley malt (in a proportion of 30:70) was treated by SWE method. The effect of extraction time (15, 30, and 45 min) on physicochemical and functional properties of the extract was determined at 120 ºC. Results: The result showed that by increasing the extraction time the amount of protein increased. The maximum protein (%) was obtained in 45 min of SWE. The results revealed that increasing the extraction time had a significant effect on the turbidity and pH. In addition, increasing the extraction time had a positive effect on the functional properties. The highest protein isolate (PI) solubility was at 120 °C. Conclusions: Although SWE method appears to be a useful extraction method for producing valuable materials from cereal and pseudocereal, this method has only been used at pre-commercial scale and more investigation is required to study the quantity, quality, and stability of the extracted valuable materials to scale it up for industrial means.

Premature yeast flocculation (PYF) is a sporadic problem in brewery fermentations that results in the incomplete utilisation of fermentable sugars. This work tests the hypothesis that barley or malt infected by xylanase‐producing filamentous fungi contributes to premature yeast flocculation. Ten different fungi and yeasts were isolated and identified from malt and barley husk. These were inoculated onto barley husk and xylanase activity, arabinoxylan and the PYF value determined. The results from the fungal strains ‐ Aureobasidium pullulans, Aspergillus flavus, Fusarium graminearum, and Alternaria tenuissima – indicated involvement in PYF. Small‐scale malting and brewing was used to evaluate the PYF activity of fungal infected barley. The results showed that xylanase activity and arabinoxylan content were significantly (p < 0.05) related to PYF activity. With the exception of F. graminearum, xylanase activity was detected in the three other fungal isolates. The xylanases reduced the minimum concentration of arabinoxylan required for the induction of PYF. A small‐scale brewing assay showed that xylanase secreted by the four filamentous fungi played a role in PYF. This research will contribute to the development of effective control strategies to prevent PYF factors in malt. © 2022 The Institute of Brewing & Distilling. [ABSTRACT FROM AUTHOR]

Kvass is a popular low-alcohol beverage produced by the natural fermentation of dark rye bread or malt with complex microbial flora. However, few pieces of research focus on the microflora of traditional bread kvass, and the industrial kvass based on malt concentrate has some disadvantages, including the lack of viable probiotics and containing multiple artificial additives. Therefore, in the present study, based on the different homemade traditional bread kvass, the predominant species including Lacticaseibacillus paracasei, Acetobacter pasteurianus, and Saccharomyces cerevisiae were screened and identified. In addition, barley malt was used instead of bread for kvass production, and the co-fermentation conditions with three different strains were optimized as wort concentration of 7.4°Brix, cell ratio of 2/2/1 (S. cerevisiae/L. paracasei/A. pasteurianus), inoculum amount of 8%, fermentation temperature of 29.5 °C and fermentation time of 24.6 h. Moreover, the physicochemical (pH, total soluble solids, color, and alcohol content) and probiotic (microorganisms counting and antioxidant activity) properties of the barley malt kvass prepared at optimal conditions were symmetrically evaluated. Besides, compared with the commercial kvass products, the produced barley malt kvass exhibited better taste and more desirable antioxidant activity, and also maintained around 6–7 log CFU/mL of viable probiotic microorganisms during a week of storage. The present study not only enriched the biological resource of the traditional kvass, but also promoted the development of the kvass as a live-bacteria beverage. [ABSTRACT FROM AUTHOR]

Improving saccharification of barley malt is beneficial to promoting economic benefits of beer brewers, but there are few detailed reports on the application of cellulase and laccase in barley malt. So, barley malt was pretreated by cellulase and laccase, and the malt wort and brewer's spent grains were analyzed by HPLC, FTIR and SEM in this study. The concentration of malt wort was increased significantly to 8.1 (° Bx), which increased by 28.6% after barley malt was pretreated by cellulase, but laccase could not improve saccharification of barley malt. Through analysis of sugar in malt wort and cellulose and lignin components as well as physical and chemical structures of brewer's spent grains, the increase in sugar content in malt wort was mainly due to the increase in glucose because of hydrolysis of cellulose in barley malt by cellulase. Furtherly, laccase and cellulase should have a mutual inhibition when they are pretreated simultaneously.

A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew. Six kinds of malts with distinct filtration performance were selected, and the filtration performance was determined by measuring the turbidity of their clarified wort through simple simulation of mashing. The results indicate the filtering performance ranking as given: Copeland > Pearl malt 1 > Pearl malt 2 > Synergy > Planet > Wheat malt. When a sample is purchased for six times of parallelization, RSD is less than 10%, and the experimental results are significantly correlated with viscosity and β-glucan content. Therefore, this method can effectively predict the filtration performance of malt. The response surface design 3 × 3 factor experiment was used to optimize the fast detection method, which increased the sample differentiation (F-value) and made it easier to judge the experimental results. Response surface experiment results show the optimal reaction conditions for enhancing differentiation, i.e., an enzyme ratio of 0.5 (α-amylase, β-glucanase, neutral protease = 1:2:1), a holding period of 38 min, and a reaction temperature of 44 °C. The F-value is 147.00.

To explore an effective and economic method to prepare higher contents of resistant starch (RS), different enzyme treatments including single pullulanase (PUL), commercial α-amylase (AA) or/and β-amylase (BA) with PUL, and malt endogenous amylase (MA) with PUL were used and the structural, physicochemical properties and digestibility of all modified starches (MS) were compared. All the enzyme-treated starches displayed a mixture of B and V-type diffraction patterns. The MA/PUL-MS showed higher V-type diffraction peak intensity as compared to other modified starches. Compared to the combination of commercial enzyme treatment, the combination of malt enzyme treatment led to higher apparent amylose contents (45.56%), RS content (53.93%) and thermal stability (302 °C), whereas it possessed lower solubility indices and predicted glycaemic index. The apparent viscosity and shear resistance of MA/PUL-MS were lower than that of AA/PUL-MS, whereas that of MA/PUL-MS was higher than that of BA/PUL-MS and BA/AA/PUL-MS. These findings would provide a theoretical and applicative basis to produce foods with lower GI in industrial production. • The effects of commercial or malt enzymes on maize starch properties were compared. • The malt enzyme treatment formed more amylose–lipid complexes. • Malt enzyme-modified starch had the highest RS content and lowest GI value. • Low-cost malt amylase can replace expensive commercial enzymes to prepare RS. [ABSTRACT FROM AUTHOR]

Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers. [ABSTRACT FROM AUTHOR]

Summary: In order to adapt the photoluminescent method for controlling the quality indicators of barley malt, experimental studies were carried out on its grains. The spectral characteristics of excitation and luminescence of products of various powdery contents and the mass rate of the extract in dry substance (extractivity) of the malt are qualitatively similar, though with an increase in submitted parameters, the curves shift upward. The dependences of powdery contents and extractivity on photoluminescence fluxes can be statistically reliably approximated by linear regression models. The developed technologies for photoluminescence control include sample preparation, excitation of luminescence at a wavelength of 424 nm, its registration in the range of 450–600 nm and amplification of the obtained electrical signal. Further, on the basis of previously established dependencies, powdery contents and extractivity of the malt are determined, after which a decision is made concerning further actions towards the products. [ABSTRACT FROM AUTHOR]

Introduction. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with brewer's barley malt flour (BMF), while reducing the sucrose in the recipe, on the quality characteristics of sponge cakes. Materials and methods. For the production of sponge cake samples, WF and three different types of brewer's BMF (Pilsen, Amber and Black) were used in different ratios with simultaneous reduction of sucrose addition. The content of reducing sugars in WF and BMF was determined, as well as the moisture content and water activity in sponge cake samples. Determination of specific volume, colour in CIEL*a*b* space, texture profile analysis (TPA) and sensory analysis using the nine-point hedonic scale were also performed. Results and discussion. The contents of reducing sugars were 0.43, 7.75, 17.05 and 61.02 g/100 g in WF, Amber, Pilsen and Black BMF, respectively. Since sucrose is known to be an excellent ingredient for lowering water activity, both moisture content and water activity in the sponge cake samples increased significantly when the addition of sucrose was reduced. The specific volume decreased from 1.99 cm3/g in the control WF sample to 1.79 cm3/g in the WF sample with reduction of sucrose content by 50.0%. Reducing the sucrose addition significantly increased the hardness and chewiness, while the resilience and cohesiveness of the cake decreased (p < 0.05). Addition of 20% BMF and reduction of sucrose to 83.3% of the original recipe mitigated these effects and there were no statistically significant differences between these samples and the control WF sample in terms of specific volume and texture parameters. The addition of BMF significantly affected all colour parameters of the sponge cake crumb (p < 0.05). Amber BMF:WF (20:80) sponge cake with reduced sucrose addition (83.3%) had the highest sensory scores for colour, appearance and overall acceptability. Pilsen BMF:WF (20:80) with reduced added sucrose (83.3%) had the best odour and the best taste was the WF control sample. Conclusion. By replacing WF with BMF in the production of sponge cakes, a very wide range of sponge cake products with different quality characteristics, improved nutritional and functional properties can be obtained. BMF has significant amounts of its own sugars, which can minimize the effect of the reduction of sucrose content in the sponge cake recipe. [ABSTRACT FROM AUTHOR]

To expand the utility of barley malts and decrease the cost of enzyme-modified starch production, the structural and physicochemical characteristics of corn starch modified with fresh barley malts at different hydrolysis time were investigated. The results indicated that compared to native starch, A chain (DP 6-12) of the enzyme-treated starches increased at hydrolysis time (≤12 h), but it decreased at hydrolysis time (>12 h). Inversely, B chains (DP > 13) decreased at hydrolysis time (≤12 h) and they generally increased at hydrolysis time (>12 h). The relative crystallinity decreased from 25.63% to 21.38% and 1047 cm−1/1022 cm−1 reduced from 1.042 to 0.942 after endogenous malt amylases at hydrolysis time from 0 to 72 h, and the thermal degradation temperatures decreased from 323.19 to 295.94 °C, whereas the gelatinization temperatures slightly increased. The gel strength decreased at hydrolysis time less than 12 h, but it increased at hydrolysis time more than 12 h. The outcomings would provide a theoretical and applicative basis about how endogenous malt amylases with lower price modify starches to obtain desirable starch derivatives and industrial production. [ABSTRACT FROM AUTHOR]

Copyright of Zywnosc is the property of Polish Society of Food Technologists - Scientific Publishing and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The origin of malt is a crucial factor influencing malt flavor. In this study, the volatile compounds of barley malt from four different producing areas were comprehensively characterized by gas chromatography electronic nose (GC-E-Nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography ion mobility spectrometry (GC-IMS). GC-E-Nose analysis revealed significant differences in volatile flavor compounds among malt samples from different origins. GC-MS identified 71 volatile compounds, with aldehydes being the most abundant in all four samples. GC-IMS identified 50 volatile compounds, and obtained the most abundant aldehydes included butyraldehyde, 3-methyl-2-butyraldehyde. etc not detected by GC-MS. The combination of GC-MS data with odor activity value (OAV) analysis identified 24 flavor compounds as key aroma compounds (OAV ≥1). Partial least squares discriminant analysis (PLS-DA) model combined with one-way analysis of variance (ANOVA) was used to screen out seven volatile markers: 1-penten-3-ol, decanal, ethyl butyrate, ethyl acetate, ethyl isovalerate, isoamyl acetate, and dimethyl sulfide. The integration of these techniques provided a better characterization of flavor compounds and their differences in malt from different origins. The results provided theoretical guidance for the factory to improve malt flavor quality. • The volatile compounds of barley malt from different origins were studied. • A total of 97 volatile compounds were identified by GC-MS and GC-IMS. • 24 volatiles with OAV ≥1 were identified in different origins of barley malts. • Seven volatile biomarkers were identified based on VIP ＞ 1.4 and p ＜ 0.05. [ABSTRACT FROM AUTHOR]

Superheated water extraction was applied to produce quinoa–barley malt extract. D‐optimal combined design was used to optimize the extraction conditions (time (min), solid–water ratio and particle size to obtain maximum protein and carbohydrate content, and minimum turbidity and pH. Quinoa flour (10%–30%), barley malt flour (70%–90%), different particle sizes (F = 420 µm, G = 710 µm), time (15–45 min), and solid–water ratio (0.1–0.2) were selected as independent variable and protein, carbohydrate, turbidity, and pH as dependent factors. Polynomials models satisfactorily fitted the experimental data with the R2 values of.9961,.9909,.9949, and.9987, respectively. The protein and carbohydrate value was affected by superheated water extraction parameters. Our results revealed that increasing quinoa/barley malt ratio has significant effect on the turbidity and pH. The optimum extraction conditions were quinoa flour (30%), barley malt flour (70%), solid–water ratio (0.2), time (45 min), and particle size (F = 420 µm). [ABSTRACT FROM AUTHOR]

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities. [ABSTRACT FROM AUTHOR]

Objectives: Delayed or insufficient breast milk production, as well as low milk supply, is still a challenging problem to overcome, particularly in the case of preterm delivery. Herbal galactagogues might be a good way to increase milk supply, however, there is a lack of clinical studies confirming their efficacy and safety. The aim of this study was to verify the safety and effectiveness as a galactagogue of the unique galactagogue composition based on barley malt with β -glucan and lemon balm. Material and methods: The study included 117 mothers of preterm infants randomly divided into the Galactagogue Group given galactagogue and the Placebo Group. A complete data set was obtained for 80 participants, divided equally between two groups. Volume of milk expressed by mothers during the first two weeks after delivery was the primary outcome and safety of the product was the secondary outcome. Results: Volume of milk recorded on participants' last visit in the Galactagogue Group was significantly higher than in the Placebo Group (95 mL vs 62.5 mL, p = 0.049). The total expressed milk volume during the study was 4209 ± 335 mL in the Placebo Group vs 6036 ± 498 mL (p = 0.003) in the Galactagogue Group. Conclusions: Supplementation with unique Galactagogue composition was safe and increased milk output which allowed achieving target minimal volume of 500 mL per day in first week of lactation in preterm mothers. [ABSTRACT FROM AUTHOR]

Introduction: It is recognized that the character and the quality of the malt is obtained during kilning. Moreover, the changes occurring during kilning affect mashing and wort quality. Objectives: Till now, in Greece, for the malt production other barley varieties rather than native ones are commonly used. Thus, this research aims to evaluate the effect of kilning temperature in improving malting ability of a Greek barley cultivar. Methods: Barley kernels were malted in the Food Process Engineering Laboratory - Pilot Plant of ATEITh (Thessaloniki). The malted barley was first dried at 40-45°C (dry malt) and then kilned. The kilning of germinated barley was performed at three different temperatures (80, 90 and 100°C for 6h), in order to produce three different malts. Barley, dry malt and malted kernels were analysed for their moisture, ash, protein and β-glucan content whereas their respective worts, for extract content of the malt, colour, specific gravity and specific viscosity. The total fermentable sugars as well as their profile were also determined. Finally, the malts were compared with a commercial malt. Results: Factors such as malt moisture, β-glucan content, malt colour, malt extract and specific viscosity were significantly affected by the kilning process. Contrary, the ash and protein contents in the malt were not significantly affected. The malt produced from the Greek barley cultivar showed β-glucan, specific gravity and specific viscosity values similar to the commercial sample. Conclusions: The present study revealed that the malt and wort quality of the Greek barley cultivar (Seirios) can be significantly improved by optimizing the kilning temperature.

This study aimed to determine the effect and potential of red rice in conjunction with barley and rhododendron extracts to develop a new variant of beer. In this study red rice, barley, and rhododendron extracts were used in different combinations and the best combination was selected based on quality and sensory characteristics. The results showed that the developed beer was rich in antioxidant activity (47.68 ± 0.96) and contained a good amount of anthocyanin (35.12 ± 0.79), flavonoids (0.119 ± 0.002), and polyphenols (0.410 ± 0.002). The red rice has more dietary significance than that of polished or milled rice, further, the use of rhododendron provides a large number of secondary metabolites such as tannins, saponins, alkaloids, tannins, and flavonoids. Besides, the sensory profile of the developed beer was quite distinct in terms of aroma, taste, and color from other alternatives available in the market. [ABSTRACT FROM AUTHOR]

This paper deals with determining the amount of external friction angle of barley malt and malt crush depending on the load size. Barley malt is a basic raw material for production of the traditional Czech Pilsner type of beer. The angle of internal and external friction is one of the basic parameters of bulk materials. Friction among individual grains of material, i.e. a connection with the forces, applied between individual material particles, includes the internal friction angle. Conversely, the external friction angle is the angle in which the bulk material begins to move on the other material (steel). A two-roll mill (or disc mill and hammer mill) was used for the malt crush manufacture, which is used in the traditional malt processing in beer production. During crushing on this machine, we used the passage of the milled material through a gap between two counter-rotating cylinders. The results of barley malt and malt crush external friction angle, depending on the load size of the barley malt and the malt crush on mobile prototype device, are from 8 to 22°. The mobile prototype device is based on the following principle: a square chamber filled with a loaded material moves on the pad (steel). [ABSTRACT FROM AUTHOR]

Poor quality of barley hinders badly the beer production in China. α-Amylase activity plays a very important role in malted barley (Hordeum vulgare L.) for beer production during the mashing process. Pulsed electric field (PEF) and Ca2+ in the form of CaCl2 were introduced to elevate α-amylase activity of barley malt for modifying the quality, and positive consequences emerged. The influences of PEF operating parameters on α-amylase activity were investigated, and the parameter settings were optimized based on factorial experiments, and a highly (R2 = 0.9859) correlated regression model was established using response surface methodology. An increment of about 29% for α-amylase activity was achieved at the optimal parameter settings as 8 kV of pulse voltage, 500 Hz of pulse frequency, 8 μs of pulse width, and 14 min of material residence time. The incorporation of PEF with Ca2+ demonstrated much better functions than the utilization of PEF or Ca2+ alone. The orthogonal experiment design was adopted to optimize the conditions for incorporation of PEF with Ca2+, and it showed that at 8 kV of pulse voltage, 500 Hz of pulse frequency, 7 μs of pulse width, 12 min of material residence time, and 80 mg L−1 of Ca2+ concentration, the largest increment of over 54% for α-amylase activity was obtained. Evaluations of PEF and Ca2+ on Amy6-4, the gene responsible for α-amylase in barley seed, were made to look into the mechanism how they functioned in barley malting, and it was found that the elevation of α-amylase activity was because of the significant (P < 0.05) increase of the amounts of total RNA and Amy6-4 expression. [ABSTRACT FROM AUTHOR]

Highlights • Mannose polymers content was significantly high in wheat beers. • Mannose polymers in beers might exist as mannan, glucomannan, or both together. • Degree of polymerization was calculated as mannan and glucomannan, respectively. • Mannose polymers content positively correlated well with beer viscosity. Abstract Mannose polymers are important non-starch polysaccharides in beers. In this study, thirty-six beer samples representing three categories based on materials, including all barley malt beer, barley malt with adjuncts beer and wheat beer, were selected to investigate the content as well as its correlation with beer physicochemical indices, degree of polymerization, molecular weight and existent form of mannose polymers. The results suggested that mannose polymers level was significantly high in the wheat beer (156.76 mg/L and 456.50 mg/L calculated as mannan and glucomannan, respectively). Degree of polymerization was 23–47 and 46–162 calculated as mannan and glucomannan, and the molecular weight was 3,744 - 7,632 Da and 7,470 - 26,262 Da, respectively. Average ratio of glucose to mannose in glucomannan was between 1.79 and 1.93 without significant difference among three groups. Mannose polymers possibly exist in mannan, glucomannan or both. The content had significantly positive correlation with the original extract and viscosity of beers. Their correlation coefficients indicated more important influence on beer viscosity than β-glucan. This preliminary study would be helpful for revealing the structure of mannose polymers and its effect on beer brewing as well as human health. [ABSTRACT FROM AUTHOR]

Highlights • Hyperspectral imaging (HSI) used to estimate phenolic flavor concentration in barley malt. • HSI has the advantage of being non-destructive and applicable prior to distillation. • UV HSI faces difficulties during the imaging process. • SWIR HSI can clearly estimate phenol concentration. Abstract In this study, ultra-violet (UV) and short-wave infra-red (SWIR) hyperspectral imaging (HSI) was used to measure the concentration of phenolic flavour compounds on malted barley that are responsible for smoky aroma of Scotch whisky. UV-HSI is a relatively unexplored technique that has the potential to detect specific absorptions of phenols. SWIR-HSI has proven to detect phenols in previous applications. Support Vector Machine Classification and Regression was applied to classify malts with ten different concentration levels of the compounds of interest, and to estimate the concentration respectively. Results reveal that UV-HSI is at its current development stage unsuitable for this task whereas SWIR-HSI is able to produce robust results with a classification accuracy of 99.8% and a squared correlation coefficient of 0.98 with a Root Mean Squared Error of 0.32 ppm for regression. The results indicate that with further testing and development, HSI may potentially be exploited in an industrial production environment. [ABSTRACT FROM AUTHOR]

(1) Background: In the current highly competitive brewing industry, most breweries may benefit from a reduction in mashing time. In this study, a novel enzymatic assay format was used to investigate the activities of α-amylase and β-amylase during different mashing profiles, with the aim to use it as a tool for optimizing the production time of an existing industrial mashing process; (2) Methods: Lab-scale mashings with eight different time-temperature programs and two different pilot brews were analyzed in terms of enzymatic activity, sugar composition, alcohol by volume in the final beer, FAN and others; (3) Results: A 20-min reduction (out of an original 73-min mashing program) was achieved by selecting a temperature profile which maintained a higher enzymatic activity than the original, without affecting the wort sugar composition and fermentability, or the ethanol concentration and foam stability of the final beer. (4) Conclusions: A method is presented which can be used by breweries to optimize their mashing profiles based on monitoring α-amylase and β-amylase activities.

In the production of cereal beverage that is gaining increasing popularity with the population, the major raw material is barley malt, which is used mainly as a source of enzymes and extractives. The accumulation of fermentative capacity in grain occurs in the sprouting process. With the purpose of malting process intensification, different approaches are used, including the use of stimulators at different production stages, provoking the accumulation of gibberellic acid, which leads to consequent intensive formation of different spectrum enzymes in grain. The paper shows the possibility of intensifying the production of barley malt by adding an organic acid complex as a stimulator of biochemical processes at the stage of grain soaking. It was determined that the optimum concentration of the organic preparation added into the soaking water should be 10 mol/dm. A positive effect of the recommended concentration of the organic acid complex on the accumulation of amylolytic and proteolytic enzymes during all stages of malting has been shown. The proposed method of processing barley allows increasing the amylolytic activity of the malt by 13 %, and the proteolytic activity by 6% regarding unprocessed grains. It is possible to reduce the period of malting by 1-2 days. The resulting malt has high qualitative and technological indices.

Abstract Stages of the brewing process, such as mash separation to produce wort and beer filtration, can in certain cases prove problematic due to the increased viscosity caused by high levels of the non-starch polysaccharides, primarily β-glucan and arabinoxylan. Of these two polysaccharides, β-glucan has been extensively studied, but arabinoxylan has been somewhat overlooked. The concentration of arabinoxylan present during these process stages is principally expected to be inversely related to the malt endo -1,4-β-xylansase activity that is available to degrade these polysaccharides. The development of a novel method for the measurement of endo -1,4-β-xylansase activity in barley malt extracts is described herein. The method was characterised by two analysts in terms of repeatability (single analyst CVs = 2.2% and 2.3%, n = 8; interanalyst CV = 4.8%, n = 16) and sensitivity (LOD = 10 U/kg, LOQ = 34 U/kg). The assay procedure was then applied to the measurement of xylanase activity in a series of eight standard barley malts and the results obtained were compared with their associated Congress wort viscosities as measured using the conventional EBC Method 4.8, wort viscosity. A highly statistically significant relationship between xylanase activity and wort viscosity was found with a Pearson's correlation coefficient of −0.82 (p -value of 0.007). Highlights • Optimised extraction procedure developed for endo -1,4-β-xylanase in barley malt. • Automatable colorimetric assay procedure was developed for use with malt extracts. • Assay principle based on the b-xylosidase coupled assay involving XylX6 substrate. • LOD (10 U/kg), LOQ (34 U/kg) and CV (2.2–4.8%) were calculated for the new method. • Correlation observed (−0.82, p = 0.007) between xylanase activity and wort viscosity. [ABSTRACT FROM AUTHOR]

This article deals with determination of selected parameters of barley malt (whole grain and crushed grain). The barley malt is besides water, hops and brewer's yeast, one of the basic ingredients necessary for the production of traditional Czech pilsner type of beer. The aim of this research is to determine limit force and internal friction angle with depending on the size of the load. The assessed malt crush was produced using a 2-roller malt mill. The 2-roller malt mill is based on the principle of grinding the material in a milling gap between two milling rollers, which is a very commonly used production of the malt crush. By determining the tension limits of the barley malt and the malt crush in correlation with the load, we can obtain very important parameters that inform us of the bulk material behavior, particularly with respect to the storage method (storage shape, height of the stored material layer, and the removal method from the storage, etc.), and to the transport (route gradient, transport speed, etc.). The determination of the tension limits has a direct link with cohesion of the bulk material and thereby contributes to establishing of the basic parameters of the bulk material, such as - the friction angle. The measurement for the angle of internal friction determination were performed on a prototype device. The principle of measurement on a mobile prototype devices is, the upper square chamber slides down the lower square chamber. Barley malt (whole grain and crushed grain) were loaded from 100 g to 5,000 g. The results of measuring were statistically analyzed with software Statistica 12. [ABSTRACT FROM AUTHOR]

An alternative activated biochar was developed from barley malt bagasse (BMB) through pyrolysis followed by CO 2 activation. The materials BMB, biochar and activated biochar (CO 2 –biochar) were characterized and tested as adsorbents for the removal of methylene blue (MB) from aqueous solutions. Adsorption kinetics, equilibrium and thermodynamics were studied. It was found that BMB and biochar presented surface area values lower than 1 m 2 g −1 , while CO 2 –biochar was a typical mesoporous material with surface area around 80 m 2 g −1 . As consequence, the adsorption potential for methylene blue was in the following order CO 2 –biochar ≫ biochar > BMB. Adsorption kinetics of MB on CO 2 –biochar followed the pseudo–second order model. Langmuir presented the best fit with the equilibrium adsorption isotherms. The maximum adsorption capacity was 161 mg g −1 . MB adsorption on CO 2 –biochar was spontaneous, favorable and exothermic. Pyrolysis followed by CO 2 activation was a suitable route to produce an alternative mesoporous adsorbent from barley malt bagasse. [ABSTRACT FROM AUTHOR]

The barley was used as material. The effects of germination time on the inhibition on α-glucosidase and saccharides properties of barley malt were explored. The inhibition on α-glucosidase of crude saccharides was the highest and the proportion of low molecular weight saccharides was the highest (86.72%) in 4 d. A novel oligosaccharide was separated from the crude saccharides of 4 d with column chromatography. The structure of the oligosaccharide was analyzed with HPLC, MALDI-TOF-MS, FT-IR, NMR. The oligosaccharide was α-pyran glucosan which composed of four glucoses with (1 → 3) linkage. And its specific optical rotation and molecular weight were +45° and 666 Da, respectively. The half maximal inhibitory concentrations (IC 50 ) of crude oligosaccharide, pure oligosaccharide and acarbose were 1.30 mg/mL, 0.48 mg/mL and 0.26 mg/mL, respectively. All the results demonstrated that the pure oligosaccharide has in vitro inhibition on α-glucosidase. The achievement of this study not only developed a new oligosaccharide but only demonstrated the inhibition on α-glucosidase. It provided new orientation on development of barley and had significant importance to the utilization of barley. [ABSTRACT FROM AUTHOR]

Copyright of Environmental Medicine / Medycyna Środowiskowa is the property of Witold Chodzki Institute of Rural Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The current study aimed to utilize hulled and naked barley malt as a substitute supplementation of wheat biscuits. Physicochemical properties of hulled and naked barley malt were studied. Wheat flour was substituted by 25, 30 and 35% of hulled and naked barley malt. The obtained results declared that the rheological characteristics of mixtures dough were altered by increasing the ratio of hulled and naked malt barley. Substitution with 25 and 30% hulled and naked barley malt had the best results which were relatively close to that of control sample. The physicochemical properties of biscuits enriched by hulled and naked barley malt that characterized by increasing both density, texture, water holding capacity and oil holding capacity. Chemical composition of enriched biscuits, for moisture, ash, dietary fiber, protein and minerals content were increased while fat and available carbohydrate content lowered. Sensory evaluation showed that substitution with 25% and 30% hulled and naked barley malt had the best sensory characteristics, and increased its content of dietary fiber and β-Glucan. [ABSTRACT FROM AUTHOR]