Improving The Current Technology of Beer Production By Substitution of Imported Barley
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Date
2015
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Addis Ababa University
Abstract
Barley has been the basic raw material for brewing for both barley and non-barley
producing countries. Its malt is known to be rich in protein, high diastatic power and high
level of maltose producing �� −amylase, a key enzyme in breaking down malt starch into
fermentable sugars ensuring efficient Saccharification than other cereals making it brewers’
choice however, the skyrocketing price of barley calls for an alternative brewing technique
forcing to propose an increment of unmalted to malt ratio with some modification in mashing
method but this method alone have lots of challenge due to dilution of malt enzyme there for
addition of external enzyme with an extension temperature program conversion is used. The
extension of time was used to obtain with suitable high wort true ferment ability and
sufficient protein break down. Unmalted and malted barley milled separately and mixed
based design ratio( 20 to 100%) then mashed using EBC method 4.5.1 with the addition of 0
to 1% (Neuterase, Term-amyl SC, and Ultra-flow max). Design software response surface
methodology central composite design was used to see the relationship dependent and
independent variables. The result found was 17.3% viscosity decreased, 11.9 % increment
extract recovery level, 53.5% increment for free amino nitrogen content of wort produced in
mashing of 100% raw barley with 1% vol/grist wt. of Term amyl sc, Neuterase, ultra-flow
max enzyme ,the result found was improve filtration rate ,brewing yield ,speed of
fermentation and fermentation cycle. The optimum result that we found based on sensory
analysis was 60/40 unmalted to malted ratio with 0.5% ultra-flow max 0.5% Term amyl sc
and 0.5% Neuterase Vol/grist wt. Therefor addition of Term-amyl sc, Neuterase, ultra-flow
max plus modification mashing method could be one solution for increasing unmalted to
malted ratio.
Key words: Exogenous and endogenous enzyme, degree of attenuation, viscosity, response
surface methodology
Description
Keywords
Exogenous and Endogenous Enzyme, Degree of Attenuation, Viscosity, Response Surface Methodology