Improving the Current Technology of Beer Production by Substitution of Malted Barley

Goffa, Mulugeta (2015) Improving the Current Technology of Beer Production by Substitution of Malted Barley. Masters thesis, Addis Ababa University.

[img] PDF (Improving the Current Technology of Beer Production by Substitution of Malted Barley)
Mulugeta Goffa(1).pdf - Accepted Version
Restricted to Repository staff only

Download (1MB) | Request a copy


Barley has been the basic raw material for brewing for both barley and non-barley producing countries. Its malt is known to be rich in protein, high diastatic power and high level of maltose producing − ߚamylase, a key enzyme in breaking down malt starch into fermentable sugars ensuring efficient Saccharification than other cereals making it brewers’ choice however, the skyrocketing price of barley calls for an alternative brewing technique forcing to propose an increment of unmalted to malt ratio with some modification in mashing method but this method alone have lots of challenge due to dilution of malt enzyme there for addition of external enzyme with an extension temperature program conversion is used. The extension of time was used to obtain with suitable high wort true ferment ability and sufficient protein break down. Unmalted and malted barley milled separately and mixed based design ratio( 20 to 100%) then mashed using EBC method 4.5.1 with the addition of 0 to 1% (Neuterase, Term-amyl SC, and Ultra-flow max). Design software response surface methodology central composite design was used to see the relationship dependent and independent variables. The result found was 17.3% viscosity decreased, 11.9 % increment extract recovery level, 53.5% increment for free amino nitrogen content of wort produced in mashing of 100% raw barley with 1% vol/grist wt. of Term amyl sc, Neuterase, ultra-flow max enzyme ,the result found was improve filtration rate ,brewing yield ,speed of fermentation and fermentation cycle. The optimum result that we found based on sensory analysis was 60/40 unmalted to malted ratio with 0.5% ultra-flow max 0.5% Term amyl sc and 0.5% Neuterase Vol/grist wt. Therefor addition of Term-amyl sc, Neuterase, ultra-flow max plus modification mashing method could be one solution for increasing unmalted to malted ratio.

Item Type: Thesis (Masters)
Uncontrolled Keywords: Exogenous and endogenous enzyme, degree of attenuation, viscosity, response surface methodology
Subjects: H Social Sciences > HF Commerce
Q Science > Q Science (General)
Q Science > QD Chemistry
S Agriculture > S Agriculture (General)
T Technology > T Technology (General)
T Technology > TP Chemical technology
Divisions: Africana
Depositing User: Andriamparany Edilbert RANOARIVONY
Date Deposited: 19 Nov 2018 12:44
Last Modified: 19 Nov 2018 12:44

Actions (login required)

View Item View Item