Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure
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...
| Main Authors: | , , |
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| Format: | Article |
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Elsevier
2017
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| Online Access: | https://eprints.nottingham.ac.uk/37819/ |
| _version_ | 1848795541784231936 |
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| author | Holmes, Calum P. Casey, John Cook, David |
| author_facet | Holmes, Calum P. Casey, John Cook, David |
| author_sort | Holmes, Calum P. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T19:33:44Z |
| format | Article |
| id | nottingham-37819 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T19:33:44Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-378192020-05-04T18:41:59Z https://eprints.nottingham.ac.uk/37819/ 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 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. Elsevier 2017-04-15 Article PeerReviewed Holmes, Calum P., Casey, John and Cook, David (2017) Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure. Food Chemistry, 221 . pp. 324-334. ISSN 0308-8146 Sorghum Brewing Exogenous Mash Enzymes Mashing Sorghum Starch 42 http://www.sciencedirect.com/science/article/pii/S0308814616317368 doi:10.1016/j.foodchem.2016.10.083 doi:10.1016/j.foodchem.2016.10.083 |
| spellingShingle | Sorghum Brewing Exogenous Mash Enzymes Mashing Sorghum Starch 42 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 |
| title | Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure |
| title_full | Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure |
| title_fullStr | Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure |
| title_full_unstemmed | Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure |
| title_short | Mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure |
| title_sort | mashing with unmalted sorghum using a novel low temperature enzyme system: impacts of sorghum grain composition and microstructure |
| topic | Sorghum Brewing Exogenous Mash Enzymes Mashing Sorghum Starch 42 |
| url | https://eprints.nottingham.ac.uk/37819/ https://eprints.nottingham.ac.uk/37819/ https://eprints.nottingham.ac.uk/37819/ |