Producing gluten-free beer from gluten-free malts is difficult, in general, because gluten-free malts have lower enzymatic activities, noted researcher Darrell Cockburn, assistant professor of food science at the College of Agricultural Sciences, whose research group focuses on the human gut. microbiome, active carbohydrate enzymes, dietary fiber and resistant starch.
“The strategies for producing gluten-free beers generally rely on adding enzymes to effect hydrolysis,” he said. “In this study, we determined that the optimal enzyme pH in gluten-free malts is similar to those already generally targeted for barley purees, but that a lower brewing temperature is required because the enzymes exhibited poor thermostability to the barley. typical brewing temperatures.
Good brewing procedures will balance time, temperature and pH to ensure high enzyme activity for efficient starch degradation, explained Andrew Ledley, a food science doctoral student who led the research. In gluten-free malts, it is difficult to achieve efficient starch degradation, he pointed out. The general conclusions from previous studies were that although gluten-free malts are viable brewing ingredients, low enzyme activity was the limiting factor in gluten-free malts.