Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer

Producción Científica

Detalles Bibliográficos
Autores: Cadenas Maroto, Raquel, Caballero Caballero, Isabel, Nimubona Rukundo, Dieudonné, Blanco Fuentes, Carlos Antonio
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Universidad de Valladolid
Repositorio:UVaDOC. Repositorio Documental de la Universidad de Valladolid
OAI Identifier:oai:uvadoc.uva.es:10324/52217
Acceso en línea:https://doi.org/10.3390/foods10081726
https://uvadoc.uva.es/handle/10324/52217
Access Level:acceso abierto
Palabra clave:Brewery
Cerveza - Fabricación
Beer adjuncts
Cerveza - Adjuntos
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spelling Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beerCadenas Maroto, RaquelCaballero Caballero, IsabelNimubona Rukundo, DieudonnéBlanco Fuentes, Carlos AntonioBreweryCerveza - FabricaciónBeer adjunctsCerveza - AdjuntosProducción CientíficaIn brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet), pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch adjuncts, is being promoted for the production of a variety of high-quality beers, from sensory and nutritional points of view. The sensory properties of the obtained beer depend on the characteristics of each adjunct but also on the forms in which the adjunct is added: whole cereal, grits, malted, extruded grains, torrefied and syrup. Among these common forms, the extruded grains (maize or rice) produce a higher content of aroma compounds in beer. From a nutritional point of view, the use of non-conventional starch adjuncts, such as black rice, buckwheat or sweet potato, leads to an increase in the polyphenol content of the beer, and thus, its antioxidant capacity. Cereals such as maize, rice, sorghum or millet are the most promising for the production of gluten-free beers. A close relationship can be developed between the use of adjuncts in the beer industry and the use of commercial enzymes. Advances made by biotechnology to design new enzymes with different functionalities could be associated to a future increase in adjunct usage in brewing.MDPI2021info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://doi.org/10.3390/foods10081726https://uvadoc.uva.es/handle/10324/52217reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolidinstname:Universidad de ValladolidIngléshttps://www.mdpi.com/2304-8158/10/8/1726info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/oai:uvadoc.uva.es:10324/522172026-06-13T12:44:47Z
dc.title.none.fl_str_mv Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
title Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
spellingShingle Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
Cadenas Maroto, Raquel
Brewery
Cerveza - Fabricación
Beer adjuncts
Cerveza - Adjuntos
title_short Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
title_full Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
title_fullStr Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
title_full_unstemmed Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
title_sort Brewing with starchy adjuncts: its influence on the sensory and nutritional properties of beer
dc.creator.none.fl_str_mv Cadenas Maroto, Raquel
Caballero Caballero, Isabel
Nimubona Rukundo, Dieudonné
Blanco Fuentes, Carlos Antonio
author Cadenas Maroto, Raquel
author_facet Cadenas Maroto, Raquel
Caballero Caballero, Isabel
Nimubona Rukundo, Dieudonné
Blanco Fuentes, Carlos Antonio
author_role author
author2 Caballero Caballero, Isabel
Nimubona Rukundo, Dieudonné
Blanco Fuentes, Carlos Antonio
author2_role author
author
author
dc.subject.none.fl_str_mv Brewery
Cerveza - Fabricación
Beer adjuncts
Cerveza - Adjuntos
topic Brewery
Cerveza - Fabricación
Beer adjuncts
Cerveza - Adjuntos
description Producción Científica
publishDate 2021
dc.date.none.fl_str_mv 2021
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.3390/foods10081726
https://uvadoc.uva.es/handle/10324/52217
url https://doi.org/10.3390/foods10081726
https://uvadoc.uva.es/handle/10324/52217
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://www.mdpi.com/2304-8158/10/8/1726
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:UVaDOC. Repositorio Documental de la Universidad de Valladolid
instname:Universidad de Valladolid
instname_str Universidad de Valladolid
reponame_str UVaDOC. Repositorio Documental de la Universidad de Valladolid
collection UVaDOC. Repositorio Documental de la Universidad de Valladolid
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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