Program Book - Master Brewers Association of the Americas

Technical Session VII: Cereals/Pseudocereals
Moderator: Mary-Jane Maurice, ADM Malting LLC, Milwaukee, WI
Mary-Jane Maurice is director of quality assurance for ADM Malting
in Milwaukee, WI. Her responsibilities include management of all
barley and malt analysis, performance of process audits, and data
interpretation and problem solving for manufacturing. She received
a B.S. degree in chemistry from Mount Mary College in 1990, and
her entire career has been spent in the malting industry. In addition
to ASBC and MBAA memberships, Mary-Jane also participates in
the Quality Evaluation Sub-committee and Technical Committee at
the American Malting Barley Association, Inc. and is a member of
the Board of Directors for the Brewing and Malting Barley Research
Institute (Canada). Mary-Jane is also on the faculty of the World
Brewing Academy (formerly Siebel Institute of Technology) in
Chicago, IL. She received her malting diploma from The Maltsters’
Association of Great Britain in 2004, a distinction held by only 80
individuals in the world.
O-24
Application of alternate cereals and pseudocereals as a raw
material with functionality for the brewing process and final
beer
MARTIN ZARNKOW (1), Cem Schwarz (1), Felix Burberg (1),
Werner Back (1), Elke Arendt (2), Stefan Kreisz (3), Martina Gastl
(1)
(1) Lehrstuhl für Technologie der Brauerei I, Technische Universität
München-Weihenstephan, Freising; (2) Department of Food and
Nutritional Sciences, National University of Ireland, University
College Cork, Cork, Ireland; (3) Novozymes AS, Bagsvaerd,
Køpenhavn, Denmark
In a worldwide view barley is the number one brewing cereal.
Nevertheless there is a wide range of common and less common
cereals (corn, emmer, einkorn, durum wheat, millets, oat, rice, rye,
sorghum, spelt, teff, triticale, tritordeum, wheat) and pseudocereals
(amaranth, buckwheat, quinoa), which can be successfully
substituted for barley or barley malt as brewing material. Some
of them, like rice, corn, millet and sorghum, are often used as
brewing adjunct. Cereals like wheat, rye, oat, emmer, einkorn are
sometimes used as adjunct or malt for special top fermented beers.
All of them have a wide range of functions, like enhancing foam
stability, antioxidative potential, stability of turbidity, color impact,
advancing lautering process, increasing zinc content, increasing
secondary plant ingredients (e.g. rutin), development of special
flavor and flavor stability, upgrading microbiology stability and
development of gluten-free beverages. This work focuses on these
functions and shows the different functionalities of the different
cereals and pseudocereals.
Martin Zarnkow apprenticed as a brewer and maltster from 1989
to 1991 at a small brewery in Frankonia. Zarnkow finished a Dipl.-
Ing. (FH) degree with an option in brewing technology in 1996 at
TU München Weihenstephan. Zarnkow worked as a brew master
for one year in a medium-sized brewery in Germany. Since 1997,
Martin has been a scientific assistant and head of the beer laboratory
at the Lehrstuhl für Technologie der Brauerei I at the TU München
Weihenstephan. Since September 2005 Martin has been working as
a Ph.D. research fellow at the University College of Cork, Ireland on
“Malting and Brewing with Non-traditional Cereals.”
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O-25
Malting and brewing with buckwheat—A gluten-free
alternative
ALEXANDER MAUCH (1), Blaise Nic Phiarais (1), Martin Zarnkow
(2)
(1) Department of Food and Nutritional Sciences, National
University of Ireland, University College Cork, Ireland; (2)
Lehrstuhl für Technologie der Brauerei I, Technische Universität
München-Weihenstephan, Freising
Celiac disease (CD) is an inflammatory disorder of the upper small
intestine and is caused by the ingestion of specific cereal storage
proteins in genetically susceptible individuals. Current studies
show that approximately 0.9 to 1.2% of the Western population
suffers from this affliction. For those who suffer from CD, the only
safe alternative is to avoid the ingestion of gluten-containing or
gluten-contaminated food and beverages, resulting in a need to
develop alternatives, for example, to beer based on barley malt.
This presentation gives an overview of a novel approach for the
development of gluten-free buckwheat malt and its subsequent use
in the brewing process. Buckwheat (Fagopyrum esculentum) is a
pseudocereal from the family Polygonaceae. It is a rich source of
starch and contains many valuable compounds, such as high quality
protein and polyunsaturated fatty acids, antioxidant substances
and dietary fiber and, therefore, is recommended as an ingredient
for functional food products. Furthermore buckwheat is glutenfree
and, therefore, acceptable for the diet of CD sufferers. This
presentation comprises a detailed characterization of buckwheat
and its assessment as a potential raw material for malting. For this,
optimization of malting parameters in terms of improving typical
malt-quality characteristics (e.g. fermentability, extract, free amino
acids, viscosity, etc.) using mathematical modeling is discussed in
detail. Furthermore, variances of some functional constituents as
well as the detection of ultra structural changes in the endosperm
using advanced microscopy during malting are shown. Special
emphasis is placed on the brewing process, which was performed
on a 1000 L pilot scale plant with 100% buckwheat malt. A full
flavor analysis combined with a sensory evaluation of the final beer
was performed. Processing problems with saccharification, mash
filtration and clarification during beer maturation, as well as beer
filtration, due to the specific characteristics of buckwheat malt,
like high gelatinization temperature, high viscosity, low enzymatic
activity and flat husks, were expected. Results show that the low
amylolytic potential of buckwheat malt could be overcome without
problems by the use of industrial brewing enzymes. Furthermore,
mash filtration and clarification during beer maturation could
be enhanced by the addition of rice husks and viscosity lowering
enzymes. However, it is necessary to recognize that further
optimization of buckwheat malting is required to achieve higher
cytolyses. Notwithstanding these issues, it is expected that once the
processing problems have been overcome, buckwheat beer will find
acceptance with time, particularly among those who suffer from CD.
Alexander Mauch completed an apprenticeship as a brewer and
maltster in 2000 and worked in German and Swedish breweries
until 2002. He then studied at the Technische Universitaet Muenchen-
Weihenstephan and received a M.S. degree in brewing and beverage
technology in 2007. During his master thesis studies on “Proso Millet
(Panicum miliaceum L.): A Review and Evaluation of the Ultrastructural
Changes During Malting-Process by Using Scanning-
Electron and Confocal Laser Microscopy,” he worked in the field
of malting with minor cereals. In June 2007, Alexander began
working on his Ph.D. thesis, which is investigating the impact of
different lactobacillus strains as starter cultures in malting in terms
of inhibition of rootlet and mold growth. Furthermore, he is jointly