American Journal of Food Science and Technology
ISSN (Print): 2333-4827 ISSN (Online): 2333-4835 Website: http://www.sciepub.com/journal/ajfst Editor-in-chief: Hyo Choi
Open Access
Journal Browser
Go
American Journal of Food Science and Technology. 2015, 3(1), 24-26
DOI: 10.12691/ajfst-3-1-4
Open AccessArticle

Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae with a Case Example of Dashen Brewery

Temesgen Atnafu1, and Getasew Abebaw2

1Department of Chemical Engineering, Bahirdar University, Bahirdar, P.O.Box 26, Ethiopia

2Bahirdar University, Bahirdar, P.O.Box 26, Ethiopia

Pub. Date: March 19, 2015

Cite this paper:
Temesgen Atnafu and Getasew Abebaw. Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae with a Case Example of Dashen Brewery. American Journal of Food Science and Technology. 2015; 3(1):24-26. doi: 10.12691/ajfst-3-1-4

Abstract

In this study partial substitute of barley malt by effective use of maize, potato and enset were investigated using saccharomyces cervisiae. Barley malt is the principal ingredient in the manufacturing of beer and has traditionally been the grain of choice in the brewing industry. However, it is not always economically feasible to brew with 100% malted barley, and at present time breweries are forced to minimize their costs without changing the quality of their beer. Therefore, this study was utilized Maize, Potato and Enset starch as a partial substitute for barley malt and to evaluate some physico-chemical quality attributes of the beer. All the experiments were conducted Dashen Brewery S.C, Ethiopia. Four series of experiments in triplicate involving the starch from the three crops (50%, 62.5% and 75% starch substitute from each) with full barley malt serving as a control was conducted. The major characteristics of the beer (alcohol content & flavor) were evaluated for each of the 50%, 62.5% and 75% substitutes from the three crops with reference to the control beer. The results showed that 75% substitution of barley malt with Maize and Enset starch is promising in the beer production.

Keywords:
saccharomyces cervisiae amylolytic enzymes adjuncts starch

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  ASBC, (1999). American society of brewing chemists Newsletter: Vol. 59, No 4. USA.
 
[2]  Briggs, D. E. (2002). J. Inst. Brewing, 108, (4), 395.
 
[3]  De Clerck, J., (1994). A textbook of brewing. London.
 
[4]  Esslinger, M. H., Aktiengesellschaft, B. F.and Freiberg. (2005). Beer. Ludwig Narziss, Freising, Germany
 
[5]  Glatthar, J., Heinisch, J., and Senn, T., (2003). The Use of Unmalted Triticale in Brewing and its Effect on Wort and Beer Quality. J. Am. Soc.
 
[6]  Miller, D. (1992). Brewing the World's Great Beers. A Step-by-Step Guide: Storey Publishing.
 
[7]  Stefan, C., Bert, G., Ann, M., and Freddy, R. D., (2006). Development of maillard reaction related characteristics during malt roasting. J. Inst. Brew. 112 (2), 148-156
 
[8]  WIPO, 2005), Mashing processes, World intellectual property organization (WIPO).