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Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure

Holmes, Calum P.; Casey, John; Cook, David

Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure Thumbnail


Authors

Calum P. Holmes

John Casey

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DAVID COOK david.cook@nottingham.ac.uk
Sabmiller Chair Brewing Science



Abstract

Brewing lager beers from unmalted sorghum traditionally requires the use of high temperature mashing and exogenous enzymes to ensure adequate starch conversion. Here, a novel low-temperature mashing system is compared to a more traditional mash in terms of the wort quality produced (laboratory scale) from five unmalted sorghums (2 brewing and 3 non-brewing varieties). The low temperature mash generated worts of comparable quality to those resulting from a traditional energy intensive mash protocol. Furthermore, its performance was less dependent on sorghum raw material quality, such that it may facilitate the use of what were previously considered non-brewing varieties. Whilst brewing sorghums were of lower protein content, protein per se did not correlate with mashing performance. Rather, it was the way in which protein was structured (particularly the strength of protein starch interactions) which most influenced brewing performance. RVA profile was the easiest way of identifying this characteristic as potentially problematic.

Citation

Holmes, C. P., Casey, J., & Cook, D. (2017). Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221, https://doi.org/10.1016/j.foodchem.2016.10.083

Journal Article Type Article
Acceptance Date Oct 18, 2016
Online Publication Date Oct 20, 2016
Publication Date Apr 15, 2017
Deposit Date Oct 21, 2016
Publicly Available Date Oct 21, 2016
Journal Food Chemistry
Print ISSN 0308-8146
Electronic ISSN 1873-7072
Publisher Elsevier
Peer Reviewed Peer Reviewed
Volume 221
DOI https://doi.org/10.1016/j.foodchem.2016.10.083
Keywords Sorghum Brewing, Exogenous Mash Enzymes, Mashing, Sorghum Starch
42
Public URL https://nottingham-repository.worktribe.com/output/856152
Publisher URL http://www.sciencedirect.com/science/article/pii/S0308814616317368
Contract Date Oct 21, 2016

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