Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales
Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, mal...
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MDPI AG
2021
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oai:doaj.org-article:c304fcc7d7314971bf9d61f8c12e60e02021-11-11T14:57:57ZBrewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales10.3390/app112198172076-3417https://doaj.org/article/c304fcc7d7314971bf9d61f8c12e60e02021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3417/11/21/9817https://doaj.org/toc/2076-3417Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg<sup>2+</sup>, Ca<sup>2+</sup>, Zn<sup>2+</sup>, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing.Jonas TrummerHellen WatsonJessika De ClippeleerAleksander PoredaMDPI AGarticlelentil maltbeeradjunctnovel raw materialTechnologyTEngineering (General). Civil engineering (General)TA1-2040Biology (General)QH301-705.5PhysicsQC1-999ChemistryQD1-999ENApplied Sciences, Vol 11, Iss 9817, p 9817 (2021) |
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lentil malt beer adjunct novel raw material Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 |
| spellingShingle |
lentil malt beer adjunct novel raw material Technology T Engineering (General). Civil engineering (General) TA1-2040 Biology (General) QH301-705.5 Physics QC1-999 Chemistry QD1-999 Jonas Trummer Hellen Watson Jessika De Clippeleer Aleksander Poreda Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales |
| description |
Lentils, a popular foodstuff worldwide, are gaining more interest for their use in alternative diets. In addition, we are observing an ever-growing demand for new raw materials in the malting and brewing industry and an overall rising interest in a low-gluten lifestyle. Therefore, in this study, malt was produced from green lentils and used in both laboratory- and pilot-scale brewing trials. Malted lentils were used as 10% and 20% adjuncts at the laboratory scale, following the Congress mash procedure, and the most important parameters (e.g., filtration time, pH, color, extract, fermentability) of the wort and beer samples were analyzed with a special focus on the concentrations of metal ions (Mg<sup>2+</sup>, Ca<sup>2+</sup>, Zn<sup>2+</sup>, Fe) in wort. The production of beer with lentil malt as an adjunct was then scaled up to 1 hl, and several beer parameters were analyzed, including the gluten content and foam stability. The results showed that the gluten content was decreased by circa 35% and foam stability was enhanced by approximately 6% when adding 20% lentil malt. Furthermore, the use of lentil malt reduced the filtration time by up to 17%. A trained panel evaluated the sensorial qualities of the produced beers. Overall, the use of green lentil malt shows promising results for its potential use in brewing. |
| format |
article |
| author |
Jonas Trummer Hellen Watson Jessika De Clippeleer Aleksander Poreda |
| author_facet |
Jonas Trummer Hellen Watson Jessika De Clippeleer Aleksander Poreda |
| author_sort |
Jonas Trummer |
| title |
Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales |
| title_short |
Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales |
| title_full |
Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales |
| title_fullStr |
Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales |
| title_full_unstemmed |
Brewing with 10% and 20% Malted Lentils—Trials on Laboratory and Pilot Scales |
| title_sort |
brewing with 10% and 20% malted lentils—trials on laboratory and pilot scales |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/c304fcc7d7314971bf9d61f8c12e60e0 |
| work_keys_str_mv |
AT jonastrummer brewingwith10and20maltedlentilstrialsonlaboratoryandpilotscales AT hellenwatson brewingwith10and20maltedlentilstrialsonlaboratoryandpilotscales AT jessikadeclippeleer brewingwith10and20maltedlentilstrialsonlaboratoryandpilotscales AT aleksanderporeda brewingwith10and20maltedlentilstrialsonlaboratoryandpilotscales |
| _version_ |
1718437925317771264 |