Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), Department of Microbial and Molecular Systems, KU Leuven, Leuven, Belgium.
Compr Rev Food Sci Food Saf. 2024 Nov;23(6):e70069. doi: 10.1111/1541-4337.70069.
Efficient conversion of starch to fermentable sugars and dextrins is essential during brewing as it drives process efficiency, resource efficiency, and the quality of the end product. Recent changes in barley growth conditions due to climate change challenge brewers in maintaining these essential aspects of the brewing process. The main component of barley, starch, is also undergoing changes, which can lead to detrimental effects on the brewing process. Additionally, variations in barley genotype and preparatory processing, such as malting, can affect starch properties of the barley malt. These changes in and fluctuations of the raw material barley for brewing have led to recent research focusing on the importance of starch granule proportions, starch structure, and starch behavior as a means to cope with these new challenges. In this review, we summarize the main findings regarding starch properties and behavior from barley to beer, discuss the importance of balancing starch gelatinization and starch hydrolysis during the mashing process, identify research gaps, and suggest potential trajectories for future research.
高效地将淀粉转化为可发酵糖和糊精在酿造过程中至关重要，因为它可以提高生产效率、资源利用率和最终产品的质量。由于气候变化，大麦生长条件最近发生了变化，这给酿酒商维持酿造过程的这些基本方面带来了挑战。大麦的主要成分淀粉也在发生变化，这可能会对酿造过程产生不利影响。此外，大麦基因型和预处理（如麦芽化）的变化会影响大麦麦芽的淀粉性质。这些酿造用大麦原料的变化和波动导致最近的研究集中在淀粉颗粒比例、淀粉结构和淀粉行为的重要性上，以应对这些新挑战。在这篇综述中，我们总结了从大麦到啤酒的淀粉性质和行为的主要发现，讨论了在糖化过程中平衡淀粉糊化和淀粉水解的重要性，确定了研究空白，并提出了未来研究的潜在方向。
