The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

Krstanović, Vinko; Habschied, Kristina; Lukinac, Jasmina; Jukić, Marko; Mastanjević, Krešimir

doi:10.3390/beverages6010007

Open AccessArticle

The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

by

Vinko Krstanović

,

Kristina Habschied

^*

,

Jasmina Lukinac

,

Marko Jukić

and

Krešimir Mastanjević

Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, 31000 Osijek, Croatia

^*

Author to whom correspondence should be addressed.

Beverages 2020, 6(1), 7; https://doi.org/10.3390/beverages6010007

Submission received: 2 January 2020 / Revised: 19 January 2020 / Accepted: 28 January 2020 / Published: 6 February 2020

(This article belongs to the Special Issue Stability and Shelf Life of Beverages)

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Abstract

The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the commercial shelf life (6 months) in regards to beer 2 produced completely out of barley malt. Raw materials, worts, and beers were analyzed before and after production and over the period of 6-month storage. All analyses were done in accordance with the European Brewery Convention methods. Beer 1 resulted in a more desirable wort composition considering the total, high molecular weight (HMW) proteins, and viscosity. Beer 1 had less total proteins and polyphenols, lower viscosity and color, and higher starting clarity than beer 2. Haze measurements showed that even though beer 1 had lower starting haze, it resulted in significantly less colloidal stability during the storage of 6 months, in comparison to beer 2. The results indicate that the production of light lager beer using unmalted wheat in grist could be acceptable for colloidal stability only if such beer is to be stabilized by operations that ensure the removal of haze inducers (primarily haze active proteins).

Keywords: wheat; light lager beer quality; colloidal stability; commercial shelf life

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MDPI and ACS Style

Krstanović, V.; Habschied, K.; Lukinac, J.; Jukić, M.; Mastanjević, K. The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer. Beverages 2020, 6, 7. https://doi.org/10.3390/beverages6010007

AMA Style

Krstanović V, Habschied K, Lukinac J, Jukić M, Mastanjević K. The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer. Beverages. 2020; 6(1):7. https://doi.org/10.3390/beverages6010007

Chicago/Turabian Style

Krstanović, Vinko, Kristina Habschied, Jasmina Lukinac, Marko Jukić, and Krešimir Mastanjević. 2020. "The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer" Beverages 6, no. 1: 7. https://doi.org/10.3390/beverages6010007

APA Style

Krstanović, V., Habschied, K., Lukinac, J., Jukić, M., & Mastanjević, K. (2020). The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer. Beverages, 6(1), 7. https://doi.org/10.3390/beverages6010007

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The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer

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