Beer : Health and Nutrition

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Embryo Aleurone The Basics of Malting and Brewing 65 Fig. 3.5 The structure of the barley grain. Only two of the thousands of starch granules are depicted. Table 3.6 Uses for malt. Used in Used for foodstuff colour Enzymes Flavour Sweetness Nutrition Beer ✓ ✓ ✓ ✓ ✓ Biscuits and crackers ✓ ✓ ✓ ✓ ✓ Bread ✓ ✓ ✓ ✓ ✓ Breakfast cereal ✓ ✓ ✓ Cakes ✓ ✓ ✓ Coffee alternative ✓ ✓ Confectionery ✓ ✓ ✓ ✓ Desserts ✓ ✓ Gravy ✓ Ice cream ✓ ✓ Infant food ✓ ✓ ✓ ✓ Malted food drinks ✓ ✓ ✓ ✓ Meat products ✓ Mincemeat ✓ Pickles ✓ Preserves ✓ Sauces ✓ ✓ ✓ Soft drinks ✓ ✓ ✓ ✓ Soups ✓ Stock cubes ✓ Whisky ✓ ✓ Source: based on Bamforth & Barclay (1993). Husk Starchy endosperm One endosperm cell wall One small starch granule One large starch granule protein
66 Chapter Three Malting The rst stage of malting comprises the steeping of barley in water at 14–18°C for up to 48 h, until it reaches a moisture content of 42–46%. Raising the moisture content allows the grain to start to germinate, a process that usually takes less than a week at 16–20°C. In germination, the enzymes break down the cell walls and some of the protein in the starchy endosperm (the grain’s food reserve), rendering the grain friable. The amylases that break down the starch are produced (or released) in germination and these are important for the subsequent mashing process in the brewery, which is where they convert starch to fermentable sugars. Over the years a number of agents have been employed to assist the maltster to ef ciently produce malts that will satisfy the brewer in terms of quality and cost. In a great many markets these materials are banned, even though there is little or no evidence that they are harmful. Thus the natural gibberellin hormones of the barley, which have a key role in stimulating enzyme production, can be supplemented with gibberellic acid (GA), which is produced using industrial fermentation processes (Tudzynski 1999). GA is very closely similar to the native molecules in barley, but nonetheless is outlawed in the Scotch whisky industry and the North American brewing industry. Where it is used, its undesirable impact in excessively stimulating the production of rootlets (which is a waste of potentially fermentable material) has been countered by the use of potassium bromate. A detailed study showed that this latter molecule does not survive in signi cant quantities into beer (Brewing Research International, unpublished). Very few malting operations nowadays use bromate, but it is widely used in the baking industry where it is used to help bread rise. There was a time, long ago, when maltsters experimented with the use of formaldehyde, as an agent to remove tannins from the surface of the grain and render the malt less prone to giving the beer a tendency to cloud (haze) formation (Macey 1970). I know of no maltster (or brewer) that has used this material for many years. One recent development has been the proposal to seed barley with lactic acid bacteria during the malting process (Laitila et al. 2002). These bacteria are widely employed in the production of wholesome foodstuffs, e.g. sauerkraut and cheeses, and indeed natural infection of worts in German breweries has a very long history as an exercise in ‘naturally’ lowering the pH to a more favourable level. The rationale for using lactic acid bacteria in the maltings is that they will consume surface nutrients from the grain, thereby preventing undesirable organisms such as Fusarium from prospering. Germination is arrested by kilning, in which there is a lowering of the moisture content. Regimes with progressively increasing temperatures over the range 50 to perhaps 110°C are used to allow drying to < 5% moisture, while preserving those enzymes that are particularly sensitive to heat. The more intense the kilning process, the darker the malt that is produced and the more roasted, coffee-like and smoky are the avour characteristics developed. Essentially, malts used for making very pale lager-style beers are
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Beer Health and Nutrition C. W. Bam
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From man’s sweat and God’s love
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© 2004 Blackwell Science Ltd a Bla
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Contents Preface ix Acknowledgement
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Preface John Hudson peered at me ov
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Preface xi that incorporates a glas
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Acknowledgements Thanks to Lou Griv
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2 Chapter One In many cultures, esp
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4 Chapter One nicotinic acid and ri
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(a) Fig. 1.1 Marketing slogans from
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(a) 8 Chapter One Fig. 1.2 (a)-(e)
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(c) 10 Chapter One Fig. 1.2 (Contin
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(e) 12 Chapter One Fig. 1.2 (Contin
Page 29 and 30: 14 Chapter One Table 1.2 Legal limi
Page 31 and 32: 16 Chapter One Table 1.5 Results of
Page 33 and 34: 18 Chapter One critically injure op
Page 35 and 36: 20 Chapter One Fortunately there ar
Page 37 and 38: 22 Chapter One well return to a sty
Page 39 and 40: 24 Chapter One of alcoholic parents
Page 41 and 42: 26 Chapter One same way, a wife bea
Page 43 and 44: 28 Chapter One of tolerance, accept
Page 45 and 46: 2 Beer Through History It seems tha
Page 47 and 48: 32 Chapter Two In those far-off tim
Page 49 and 50: 34 Chapter Two In Norman times ale
Page 51 and 52: 36 Chapter Two able to materials su
Page 53 and 54: 38 Chapter Two had a calori c value
Page 55 and 56: 40 Chapter Two (b) Fig. 2.1 (Contin
Page 57 and 58: 42 Chapter Two Temperance pressures
Page 59 and 60: 44 Chapter Two Table 2.2 Estimated
Page 61 and 62: 46 Chapter Two It was Dr Benjamin R
Page 63 and 64: 48 Chapter Two US was in t state to
Page 65 and 66: 50 Chapter Three Table 3.1 Composit
Page 67 and 68: 52 Chapter Three or ascorbic acid (
Page 69 and 70: 54 Chapter Three and malt, and will
Page 71 and 72: Table 3.4 National Primary Drinking
Page 73 and 74: 58 Chapter Three Table 3.4 (Continu
Page 75 and 76: Table 3.4 (Continued.) 60 Chapter T
Page 77 and 78: 62 Chapter Three Notes 1 De nitions
Page 79: 64 Chapter Three Fig. 3.3 Outline o
Page 83 and 84: 68 Chapter Three grainy characters
Page 85 and 86: 70 Chapter Three are fermented at v
Page 87 and 88: 72 Chapter Three later). By measuri
Page 89 and 90: 74 Chapter Three Table 3.8 (Continu
Page 91 and 92: 76 Chapter Three Table 3.10 Alcohol
Page 93 and 94: 78 Chapter Three Table 3.12 Average
Page 95 and 96: 80 Chapter Three Carbohydrates Whil
Page 97 and 98: 82 Chapter Three Lipids Barley cont
Page 99 and 100: 84 Chapter Three fatty acids. Addit
Page 101 and 102: 4 The Basics of Human Nutrition If
Page 103 and 104: Table 4.1 Nutritional recommendatio
Page 105 and 106: 90 Chapter Four Fig. 4.2 The Medite
Page 107 and 108: 92 Chapter Four acids (which the hu
Page 109 and 110: 94 Chapter Four Fibre The term is u
Page 111 and 112: 5 The Composition of Beer in Relati
Page 113 and 114: 98 Chapter Five Table 5.1 Calorific
Page 115 and 116: 100 Chapter Five Table 5.2 Calorifi
Page 117 and 118: 102 Chapter Five Table 5.4 Calorifi
Page 119 and 120: 104 Chapter Five fuel by the liver
Page 121 and 122: 106 Chapter Five Water The recommen
Page 123 and 124: 108 Chapter Five Stringer (1946) no
Page 125 and 126: 110 Chapter Five Table 5.9 Mineral
Page 127 and 128: 112 Chapter Five Fibre Various poly
Page 129 and 130: 114 Chapter Five Table 5.14 Phenoli
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116 Chapter Five An antioxidant-ric
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118 Chapter Five Table 5.16 Levels
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6 The Impact of Alcohol on Health I
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122 Chapter Six containing rather m
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124 Chapter Six who have been the s
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126 Chapter Six the European Parado
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128 Chapter Six somewhat lower in m
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130 Chapter Six et al. (1999) went
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132 Chapter Six prime class among t
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134 Chapter Six the blood pressure
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136 Chapter Six Through adaptation,
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138 Chapter Six contain signi cant
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140 Chapter Six Juhl et al. (2001)
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142 Chapter Six Brain and cognitive
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144 Chapter Six Table 6.4 Amine con
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146 Chapter Six Alcohol encourages
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148 Chapter Six ethanol beverages s
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150 Chapter Six We might compare th
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152 Chapter Six cancer cells, indic
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154 Chapter Six of the reactivity o
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156 Chapter Seven interesting to se
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158 Chapter Seven It is not my inte
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160 References Barefoot JC, Gronbae
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162 References Clarren SK & Smith D
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164 References Fernandez JL & Simps
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166 References Halsted CH (2003) Al
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168 References Kaplan N (1991) Bash
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170 References Longnecker M & MacMa
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172 References O’Farrell TJ, Klei
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174 References Rodriguez RJ, Mirand
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176 References Tabata N, Ito M, Tom
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178 References Woodson K, Albanes D
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180 Index balance, in the diet 95,
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182 Index headaches 144 healthcare
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184 Index sports drinks, low alcoho
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