Effect of enzyme extrusion on characteristics of barley flour and whole-barley beer brewing
ZHAO Shuna1,2, JIAO Aiquan1,2, YANG Yueyue1,2, WU Wenqi1,2, JIN Zhengyu1,2*
1(State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China) 2(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
Abstract: The technology of whole-barley beer brewing avoids the problem of high-water and high-heat consumption in traditional malting process, which meets the requirements of green production. However, the starch molecules of un-malted barley are regularly arranged leading them hard to be enzymatically decomposed. Thus, it is necessary to adopt a proper pretreatment. In this study, the pretreatment of enzymatically extruded whole-barley (EEWB) was used to thermally modify barley flour in comparison with two traditional heat pretreatments, steam cooking and high-pressure cooking. The results showed that the enzymatic extrusion destroyed the granular structure of starch, leading to a large number of pores appearing on the surface. The water solubility was significantly enhanced, and gelatinization degree reached up to 98.52%. Differential scanning calorimeter showed no change in enthalpy. Approximate 70% of the starch was degraded into oligosaccharides and dextrin. The peak viscosity of EEWB was extremely lower than that of original barley flour (only 1/24). The gelatinization and degradation degree of EEWB were better than those treated by steam cooking and high-pressure cooking. The carbon and nitrogen sources in EEWB materials met the needs of yeast growth, and the alcohol content of finished beer reached to 4.90%. Overall, the pretreatment of EEWB was beneficial to extend the market of whole-barley beer.
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2021, Vol. 47 
