0000000000266809

AUTHOR

Guido Aerts

showing 3 related works from this author

Physicochemical properties, sugar profile, and non-starch polysaccharides characterization of old wheat malt landraces

2021

Abstract Craft beers produced by small breweries are becoming increasingly popular worldwide due to their unique composition, taste, and flavour. Wheat malt is a traditional brewing raw material with great potential to improve beer properties such as mouthfeel, foam, haze, and flavour. In this study, the malting quality of eight wheat varieties (four common and four durum) was evaluated to explore the feasibility of producing 100 % wheat malt beer from old landraces. The physicochemical characteristics such as friability, Kolbach index, viscosity, and colour, of the wheat malts indicated a better degree of modification in the common wheat varieties when compared to that of the durum wheat v…

030309 nutrition & dieteticsStarchMalting qualityFlavourOld wheat landracesBiologyRaw materialPolysaccharide01 natural sciences03 medical and health scienceschemistry.chemical_compoundMouthfeelimmune system diseaseshemic and lymphatic diseasesFood scienceCommon wheatSugarchemistry.chemical_classification0303 health sciencesWheat malt chemical compositionbusiness.industryLocal craft beer010401 analytical chemistryfood and beverages0104 chemical scienceschemistryBrewingWheat malt sugar profilebusinessLocal craft beer Malting quality Old wheat landraces Wheat malt chemical composition Wheat malt sugar profileFood Science
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Screening of durum wheat landraces (Triticum turgidum subsp. durum) for the malting suitability

2018

Abstract Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins…

0106 biological sciencesβ-glucanBiologyWort viscosityPositive correlation01 natural sciencesBiochemistrychemistry.chemical_compound0404 agricultural biotechnology010608 biotechnologyArabinoxylanArabinoxylanbeta-glucansDurum WheatsCommon wheatDurum wheatArabinoxylansbusiness.industryWheat malt04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentari040401 food scienceHorticultureTriticum turgidum subsp. durumchemistryBrewingNegative correlationbusinessFood Science
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Preliminary evaluation of durum wheat (Triticum Turgidum Subsp Durum) during malting process:

2018

Durum (T. turgidum subsp. durum) wheat production worldwide is substantially less than that of common wheat (Triticum aestivum) mainly due to the relatively limited end-users. In order to evaluate malting and brewing suitability, sixteen old durum wheat landraces were malted at micro scale. Results show malt quality parameters in the range 78.2–85.9% for the extract, 72.9–80.9% for the fermentability, 3–5 EBC units for the colour, 0.49–0.79% dm for water-extractable arabinoxylans and 0.043–0.059% dm for the β-glucans. Regarding wort viscosity (1.53–1.92 mPa s), we found negative correlation with endo-1,4-β-D-xylanase, positive correlation with endo-β-glucanases and soluble proteins, while n…

ChemistryOrganic Chemistryenzymesdurum wheat04 agricultural and veterinary sciencesSettore AGR/15 - Scienze E Tecnologie Alimentaribrewing processes040401 food sciencebrewing processes durum wheat enzymes malting mashing viscosity0404 agricultural biotechnologyTriticum turgidum subsp. durumAgronomyMashingmashingScientific methodviscositymaltingFood Science
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