Expertiseportaal van de Hogeschool Gent

Engels

Industrial production of gluten-free (barley) malt beers by use of selected processes for beer clarification

Output: Bijdrage voor congresPoster

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As gluten-free is a fast-expanding market, the production of gluten-free barley malt beers is a growing market opportunity for brewers. Three production batches of 51 Belgian barley malt beers from 24 breweries were analysed with the Ridascreen ELISA Gliadin sandwich kit (R7001) and competitive kit (R7021), respectively quantifying gluten proteins and peptides. As common process steps such as wort separation, cooking, wort and beer clarification already significantly reduce the mass of gluten proteins (72-99 %), the majority, i.e. 92 %, of the Belgian beers tested had a low gluten protein content of less than 20 ppm. However, only a minority, i.e. 33 %, of the beers were truly gluten-free (≤20 ppm gluten peptides, 2009/41/EC). In addition, only 10 out of the 51 beers were gluten-free in a reproducible batch-to-batch manner. The use of selected processes for beer clarification could address latter problem. Therefore, the gluten-minimization effect of tannins, prolylendopeptidase and silica gel was monitored in both pilot-scale and industrial scale brewing studies. The results show that by combining prolylendopeptidase and silica gel, all-barley malt beers could be successfully rendered gluten-free. In comparison to the reference (untreated) beers with 58-397 ppm gluten peptides, treated beers consistently contained <10 ppm gluten peptides from batch-to-batch.
Originele taalEngels
StatusGepubliceerd - sep-2018

ID: 18363555