Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery)
International Journal of Science, Technology and Society
Volume 3, Issue 4, July 2015, Pages: 107-110
Received: Jan. 31, 2015;
Accepted: May 22, 2015;
Published: Jun. 4, 2015
Views 5798 Downloads 184
Temesgen Atnafu Yemata, Department of Chemical Engineering, Bahirdar University, Bahirdar, Ethiopia
Getasew Abebaw Wube, Department of Chemical Engineering, Bahirdar University, Bahirdar, Ethiopia
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. The beer underwent 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. The major attributes 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.
Temesgen Atnafu Yemata,
Getasew Abebaw Wube,
Partial Substitution of Barely Malt by Effective Use of Selected Secondary Starch Crops in Brewing Technology by Saccharomyces Cerevisiae (Case Example of Dashen Brewery), International Journal of Science, Technology and Society.
Vol. 3, No. 4,
2015, pp. 107-110.
ASBC, (1999). American society of brewing chemists Newsletter: Vol. 59, No 4. USA.
Briggs, D. E. (2002) .J. Inst. Brewing, 108, (4), 395.
De Clerck, J., (1994). A textbook of brewing. London.
Esslinger, M. H., Aktiengesellschaft, B. F.and Freiberg. (2005). Beer. Ludwig Narziss, Freising, Germany
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.
Kunze, W., (1996). Technology, Brewing and Malting (International edn, translated Wainwright, T.). Berlin, VLB.
Lekkas1, C., Stewart, G. G., Hill1, A.E., Taidi B., and Hodgson, J., (2007). Elucidation of the Role of Nitrogenous Wort Components in Yeast Fermentation. J. Inst. Brew. 113(1), 3–8,
Lewis, J. M., Young. W.T., (1995). Brewing. Department of food science and technology, university of California, and School of biochemistry, university of Birmingham, Chapman Hall, London.
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
Strauss, K. M., (1983). Wort Cooling. In H. M. Broderick (Ed.), The Practical Brewer:A Manual for the Brewing Industry (pp 117-127).
Miller, D. (1992). Brewing the World's Great Beers. A Step-by-Step Guide: Storey Publishing.
Ogu, E. O., Odibo, F.J.C., Agu, R.C. and Palmer, G.H., (2006). Quality Assessment of Different Sorghum Varieties for Their Brewing Potential. J. Inst. Brew. 112(2), 117–121.