Grain

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Barley genotype plays a significant role in its characteristics.[1]

Common grains used in brewing:


Barley and wheat contain gluten, which can cause celiac disease. Cereals such as sorghum, millet, and pseudo-cereals such as buckwheat, amaranth, and quinoa are regarded as gluten-free[2] The detection of gluten relates to the method used. Therefore, failure to detect gluten does not mean "gluten-free." Also, excessive hydrolysis of proteins that contain celiac-producing properties may produce a hydrolysate that may still cause celiac disease.

The endosperm is the storage compartment with the major components being starch and protein and lesser components (by amount) including cell wall components, phenolic acids and lipids. The aleurone layer is responsible for synthesis of starch-degrading enzymes.[3] The cell walls are composed of β-glucan and arabinoxylan.

Development, grain filling, and maturation of barley seed involves many connected processes. During seed development the starch-based endosperm and the enzyme-housing aleurone layer are formed (Bewley, 1997; Olsen, 2001). In the endosperm storage proteins, lipids, and polysaccharides are accumulated for later hydrolysis during germination (Olsen, 2001). There is also an accumulation of desiccation tolerance proteins during seed development (Ingram and Bartels, 1996). After development, the filling of the endosperm with storage products occurs (Schulman et al., 2000). These storage products are carbohydrates synthesized from either reserves or fixation of carbon (Schulman et al., 2000). Finally, barley seeds mature by the desiccation of seeds down to 10%–15% water, triggering dormancy (Olsen et al., 1999). The endosperm cells undergo cell death during desiccation (Young et al., 1997), while the aleurone and embryotic cells remain alive and maintain a minimal level of metabolic activity (Leprince et al., 1993).[4]

Storage[edit]

Grain moisture level is not stable in storage and the malt will invariably take on moisture from the environment. This moisture leads to a wide range of deterioration products.[5] Therefore malts and adjuncts must stored is a dry environment and/or a sealed container so that they do not become overly moist. Furthermore they must be protected from birds, rats, mice and insects. It is also good practice to use old stocks first and never to mix old and new stocks.[6]

Storing malt and adjunct grains at a relative humidity level that does not appreciably raise the moisture content of those products will help to ensure against microbiological growth. The correct storage environment, humidity and temperature will also help prevent the premature degradation of malt enzymes. Moisture is the enemy of finished malt and dry grains. Extended periods of storage time will only work to degrade not only the biophysical and enzymatic complex of the malt, but flavor contribution as well. [7] Storage of pre-ground malt should be done under the same strict conditions as whole malts and grains. Environmental conditions pertaining to humidity and temperature are especially critical when storing pre-ground malt and grains. The surface area and exposure to adverse storage conditions of pre-ground grist is increased many times when compared to whole malt, and the negative consequences of improper storage, such as biophysical changes and degradation of enzymatic potential, occur at a much faster rate as a result.[7]

Improperly stored malt may have a most content of 8–12%.[8]

Vittles Vault (Amazon) are good inexpensive storage containers for bulk grain, and are widely used among home brewers.

https://www.google.com/url?sa=t&source=web&rct=j&url=https://scholarsarchive.byu.edu/cgi/viewcontent.cgi%3Farticle%3D7169%26context%3Detd&ved=2ahUKEwiT1oq-3Yj8AhVpj4kEHcoIA54QFnoECBMQAQ&usg=AOvVaw0-eZib94UElcx2YraigVeM Scott VE. Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation.

See also[edit]

Potential sources:

References[edit]

  1. ↑ Vasanthan T, Bhatty RS. Physicochemical properties of small- and large-granule starches of waxy, regular, and high-amylose barleys. Cereal Chem. 1996;73(2):199–207.
  2. ↑ Palmer GH. Barley and malt. In: Stewart GG, Russell I, Anstruther A, eds. Handbook of Brewing. 3rd ed. CRC Press; 2017.
  3. ↑ Bamforth CW, Fox GP. Critical aspects of starch in brewing. BrewingScience. 2020;73:126–139.
  4. ↑ Kerr ED, Fox GP, Schulz BL. Grass to glass: Better beer through proteomics. In: Cifuentes A, ed. Comprehensive Foodomics. Elsevier; 2020:407–416.
  5. ↑ Fix G. Principles of Brewing Science. 2nd ed. Brewers Publications; 1999.
  6. ↑ Briggs DE, Boulton CA, Brookes PA, Stevens R. Brewing Science and Practice. Woodhead Publishing Limited and CRC Press LLC; 2004.
  7. ↑ a b Holbrook CJ. Brewhouse operations. In: Smart C, ed. The Craft Brewing Handbook. Woodhead Publishing; 2019.
  8. ↑ Narziss L, Back W, Gastl M, Zarnkow M. Abriss der Bierbrauerei. 8th ed. Weinheim, Germany: Wiley-VCH Verlag GmbH & Co. KGaA; 2017.
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