Gelatinisation properties of different cereals and pseudocereals

During the mashing process for beer production, intact starch granules can not be hydrolysed below the gelatinisation temperature in an appropriate time. This is an important fact, when adjunct is used. The inactivation temperatures of amylolytic enzymes of barley malt are about 70°C for β-amylase and 80°C for α-amylase. To guarantee sufficient starch degradation to fermentable sugars, gelatinisation has to take place prior to amylolysis. For an optimised mashing process the gelatinisation temperature is an important specification. Still it is not a recommended method in the brewing industry. In this work we used a method that is established in other industries. We analysed different cereals and pseudocereals that could be used as adjunct for the brewing process. Further mashing trials were done on different rice samples to demonstrate the importance of the gelatinisation temperature in terms of brew house yield and wort quality.