Adjunct Composition Flashcards
What is the importance of determining the composition of adjuncts in brewing?
To understand how this composition affects the brewing process and the beer produced.
What factors affect the composition of an adjunct?
The cereal in question and the degree to which it has been processed.
What is the typical β-glucan percentage in barley?
3.5%
What is the typical protein percentage in wheat flour?
9%
What are β-glucan and pentosans?
Long chain carbohydrate molecules that form gums when hydrated.
What problems can β-glucan cause during the brewing process?
Filtration problems and increased viscosity.
True or False: Pentosans are only found in barley.
False
Where are the bulk of proteins found in cereals?
In the endosperm.
What is the primary storage protein in wheat?
Gluten
What are the two main classifications of storage proteins?
Prolamins and glutelins.
What is the main storage protein in barley?
Hordein.
Fill in the blank: Wheat contains a greater proportion of higher-molecular-weight proteins, which are more soluble in _______.
wort
What negative effect can high lipid levels in adjuncts have on beer?
Adversely affect beer flavour and foam stability.
What is the catchall term for fats and oils in cereals?
Lipids.
What off-flavour can lipids generate during beer production?
E-2-nonenal, detected as a papery or cardboard aroma.
How do lipids interact with foam in beer?
They interact with hydrophobic foam stabilisers, causing foam collapse.
What is the lipid content in maize compared to other cereals?
Comparatively high, but largely confined to the embryo.
What is the typical protein percentage in maize?
9.8%
What happens to maize’s lipids during processing into grits and flour?
The embryo and seedcoat are removed, reducing lipid levels.
