The lipid content of a beer affects its ability to form a stable head of foam and plays an important role in beer staling. The concentration and the quality of lipids in beer depend on their composition in the raw materials and on the brewing process and they may exert considerable influence on beer quality. This paper presents an investigation of the influence of barley variety and malting process on the lipid content of finished malt. Five barley samples, grown in Italy, representing 4 spring barley and 1 winter barley were used. The samples were micro-malted and analyzed. The aim of this research was to verify the influence of different barley varieties on the lipid content of malt and also on the changes in fatty acid (FA) profile during the malting process. Lipid content and FA profile were evaluated. Principal component analysis (PCA) was used to establish relationships between the different samples. An evaluation of the correlation between lipid content of barleys and the quality of the resulting malts was also conducted. The data showed that the total lipid content during the malting process decreased significantly as barley was converted into malt. Different barley varieties present different FA contents and different FA patterns. The correlation between the lipid content of barley and the quality of the resulting malt confirmed the negative influence of lipids.
Influence of barley variety and malting process on lipid content of malt
BRAVI, ELISABETTA;MARCONI, Ombretta;PERRETTI, Giuseppe Italo Francesco;FANTOZZI, Paolo
2012
Abstract
The lipid content of a beer affects its ability to form a stable head of foam and plays an important role in beer staling. The concentration and the quality of lipids in beer depend on their composition in the raw materials and on the brewing process and they may exert considerable influence on beer quality. This paper presents an investigation of the influence of barley variety and malting process on the lipid content of finished malt. Five barley samples, grown in Italy, representing 4 spring barley and 1 winter barley were used. The samples were micro-malted and analyzed. The aim of this research was to verify the influence of different barley varieties on the lipid content of malt and also on the changes in fatty acid (FA) profile during the malting process. Lipid content and FA profile were evaluated. Principal component analysis (PCA) was used to establish relationships between the different samples. An evaluation of the correlation between lipid content of barleys and the quality of the resulting malts was also conducted. The data showed that the total lipid content during the malting process decreased significantly as barley was converted into malt. Different barley varieties present different FA contents and different FA patterns. The correlation between the lipid content of barley and the quality of the resulting malt confirmed the negative influence of lipids.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
