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KMID : 0380620080400030360
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 3 p.360 ~ p.363
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Note : Effects of Malt Modification on β-Glucan Solubility and Beer Viscosity
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Lee Young-Tack
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Abstract
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Two barley malt samples were selected at two different stages of germination, a well-modified malt germinated for 96 hr and a poorly-modified malt for 60 hr, and were analyzed for total, insoluble, and soluble β-glucan contents. The total β-glucan content in raw barley was 3.96%, and the content was reduced during malting. The total β-glucan contents of the poorly- and well-modified malts were 1.02% and 0.18%, respectively. After 4 days of germination, approximately 95% of the β-glucan present in the barley was degraded. A significantly higher proportion of water-soluble β-glucan was found in the well-modified malt, suggesting that β-glucan solubility was dependent on cell wall modifications in the malt (β-glucan breakdown). The proportion of water-soluble β-glucan was also affected by the extraction temperature. The two differently modified malts were mashed isothermally at 45, 55, 65, and 75℃ for 2 hr. An increasing mashing temperature resulted in increased viscosity for the wort and the resulting beer. The viscosity of the wort from the well-modified malt was significantly low, due to its low initial malt β-glucan with increased solubility as well as a presumably sufficient β-glucanase activity during mashing.
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KEYWORD
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barley, malt modification, mashing, β-glucan, beer viscosity
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