Fox Glen P, Bettenhausen Harmonie M
Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.
Center for Craft Food and Beverage, Hartwick College Center for Craft Food and Beverage, Oneonta, NY, United States.
Front Plant Sci. 2023 Jun 12;14:1172028. doi: 10.3389/fpls.2023.1172028. eCollection 2023.
Cereal grains have been domesticated largely from food grains to feed and malting grains. Barley () remains unparalleled in its success as a primary brewing grain. However, there is renewed interest in "alternative" grains for brewing (and distilling) due to attention being placed on flavor, quality, and health (i.e., gluten issues) aspects that they may offer. This review covers basic and general information on "alternative grains" for malting and brewing, as well as an in-depth look at several major biochemical aspects of these grains including starch, protein, polyphenols, and lipids. These traits are described in terms of their effects on processing and flavor, as well as the prospects for improvement through breeding. These aspects have been studied extensively in barley, but little is known about the functional properties in other crops for malting and brewing. In addition, the complex nature of malting and brewing produces a large number of brewing targets but requires extensive processing, laboratory analysis, and accompanying sensory analysis. However, if a better understanding of the potential of alternative crops that can be used in malting and brewing is needed, then significantly more research is required.
谷物在很大程度上已从食用谷物驯化成为饲料谷物和制麦芽谷物。大麦作为主要的酿造谷物，其成功程度仍无与伦比。然而，由于人们关注到“替代”谷物在酿造（和蒸馏）方面可能带来的风味、品质和健康（即麸质问题）等方面，对其的兴趣再度兴起。本综述涵盖了用于制麦芽和酿造的“替代谷物”的基本和一般信息，并深入探讨了这些谷物的几个主要生化方面，包括淀粉、蛋白质、多酚和脂质。这些特性从它们对加工和风味的影响以及通过育种改良的前景方面进行了描述。这些方面在大麦中已得到广泛研究，但对于其他用于制麦芽和酿造的作物的功能特性却知之甚少。此外，制麦芽和酿造的复杂性质产生了大量的酿造目标，但需要广泛的加工、实验室分析以及伴随的感官分析。然而，如果需要更好地了解可用于制麦芽和酿造的替代作物的潜力，那么就需要进行更多的研究。
