当前位置: X-MOL 学术Innov. Food Sci. Emerg. Technol. › 论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Comparison of enzymatic and precipitation treatments for gluten-free craft beers production
Innovative Food Science & Emerging Technologies ( IF 6.6 ) Pub Date : 2018-08-01 , DOI: 10.1016/j.ifset.2018.07.017
Mauro Fanari , Mauro Forteschi , Manuela Sanna , Manuel Zinellu , Maria Cristina Porcu , Luca Pretti

Celiac disease and non-celiac gluten sensitivity are both related to gluten consumption. In sensitive subjects, gluten triggers an immune-mediated enteropathy for which no therapy is yet available. Beer must be avoided by gluten sensitive subjects, since it is generally made from gluten containing grains such as barley and wheat. In this study we compared two different deglutinization treatments on an American India Pale Ale, brewed on a craft beer pilot plant: an enzymatic process based on Aspergillus niger prolyl endopeptidase and a precipitation process by silica gel. The gluten amount in all stages of brewing, and the effects of treatments on standard quality attributes, chemical composition and sensory profile were evaluated. Both treatments were able to reduce gluten level below 20 ppm, showing a different behavior. Only slight differences were observed in the chemico-physical characteristics of treated and untreated beers, whereas sensory analysis did not highlight any change.

Industrial relevance

Considering the massive increase of microbreweries and the grown of gluten-free products market, two different deglutinization treatment were compared in pilot plant production of craft beer.

Results show how it is possible to produce a gluten-free beer from traditional ingredients. The slight differences observed between treatments had no impact on the sensory profile, allowing to brew high quality gluten-free beers.



中文翻译:

酶法和沉淀法生产无麸质精酿啤酒的比较

腹腔疾病和非快速面筋敏感性都与面筋消耗有关。在敏感的受试者中,面筋会引发免疫介导的肠病,目前尚无治疗方法。对面筋敏感的受试者必须避免使用啤酒,因为啤酒通常是由含面筋的谷物(例如大麦和小麦)制成的。在这项研究中,我们比较了在精酿啤酒中试厂酿造的美洲印第安人淡啤酒中的两种不同的脱胶处理:一种基于黑曲霉的酶促工艺脯氨酰内肽酶和硅胶沉淀过程。评估了酿造各个阶段的面筋含量,以及处理对标准品质属性,化学成分和感官特征的影响。两种处理均能够将面筋含量降低至20 ppm以下,表现出不同的行为。在处理过的啤酒和未处理过的啤酒的化学-物理特性上仅观察到细微的差异,而感官分析并未显示出任何变化。

行业相关性

考虑到微型啤酒厂的大量增加和无麸质产品市场的增长,在精酿啤酒的中试生产中对两种不同的脱胶处理进行了比较。

结果表明,如何用传统成分生产无麸质啤酒。处理之间观察到的细微差异对感官特征没有影响,可以酿造高品质的无麸质啤酒。

更新日期:2018-08-01
down
wechat
bug