Peculiarities of making wheat beer
https://doi.org/10.36107/spfp.2021.208
Abstract
Some aspects of the use of wheat for brewing are considered, as well as the features of the technology for the production of wheat beer on the basis of data from foreign literature. Currently, wheat beer is growing in popularity all over the world, including in Russia. A significant number of publications are devoted to the production of wheat malt and wheat beer in foreign literature, while in domestic sources such data are extremely limited. The presented review provides an assessment of wheat malt in different countries, emphasizes the differences between wheat and barley grains, which are traditional raw materials for brewing, it is shown that the difference in the chemical composition of grain and the difference in the composition of wheat and barley enzymes predetermines the difference in the brewing process how in mashing and fermentation mode. The problem discussed in foreign literature is voiced that at present analytical evaluations of barley malt are used to characterize wheat malt, although they have been developed for raw materials with different properties, first of all, this concerns the composition of non-starchy polysaccharides and differences in the content of α- and β-amylases, which requires some adjustment of the wheat malt performance. The main conclusion of the presented review is the need to study the brewing aspects of wheat, since wheat malt has its own characteristics, and, despite its long use as a material for brewing, has been studied to a much lesser extent than traditional barley malt.
About the Authors
Борис АлябьевRussian Federation
Марина Ростовская
Russian Federation
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Review
For citations:
, Peculiarities of making wheat beer. Storage and Processing of Farm Products. 2021;(3):81-94. (In Russ.) https://doi.org/10.36107/spfp.2021.208