THE OPTIMIZATION OF MAIZE BREWING PROCESS AND BARLEY SUPPLEMENTATION FOR THE NEW BEER PRODUCTION
Keywords:
Maize malt beer, malting, mashing, fermentation, sensory analysisAbstract
Beer is generally made from barley which has a high amount of gluten protein. Gluten is involved in celiac disease. This research aims to optimize the brewing process using maize, a gluten-free grain, using a new mashing program to create the wort from maize malt to increase the value of maize and make a new beer product. The optimum malting condition is when maize is steeped at 30oC for 24 h and germinated at 30oC for five days. In this condition, the highest value of α- and β-amylases was 39.76 U/mg and 32.88 U/mg, respectively. The results indicated that the use of a 4-step infusion mashing program completely hydrolyzed the starch and protein degradation. The nitrogenous substances were similar when compared with barley malt where the Kolbach index and FAN (free-amino nitrogen) were 40.49% and 239.40 mg/L, respectively. These results indicated that the maize is good for brewing. The wort extracted from 100% maize malt, 100% barley malt, and 50% maize malt with 50% barley malt were appropriate for brewing in a 50 L pilot brewing plant. The wort contained 139.60, 132.81, and 136.53 g/L of total fermentable sugar, respectively. Simultaneously, the FAN and extract contents from 100% maize malt were 348.99 mg/L and 14.74oP, respectively. Furthermore, the sensory test of maize beer judged it as drinkable and preferable to the next glass. The results obtained from this research demonstrated the suitability of maize for brewing technology as a raw material with an acceptable quality.
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