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DOI	10.1002/jib.632
	Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct
	Black K.; Tziboula-Clarke A.; White P.J.; Iannetta P.P.M.; Walker G.
发表日期	2021
ISSN	469750
起始页码	13
结束页码	20
卷号	127 期号:1
英文摘要	Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant quantities of starch for the brewing and distilling industries. Mitigation of agriculture derived GHG emissions through utilisation of pulses can have a positive environmental impact. To this end, the potential of exploiting dry, dehulled faba bean (Vicia faba L.) kernel flour as an adjunct for beer production was evaluated. The impact of different temperature regimes and commercial enzymes were assessed for their effect on wort: viscosity; run-off rate; primary amino nitrogen content and, fermentability. Faba beans demonstrated insufficient endogenous enzyme capacity for starch conversion and generated a viscous wort. However, using a stepped temperature mashing regime and exogenous enzyme additions, the faba bean wort was comparable in processability and fermentability to that of 100% malted barley wort. The faba based beer and co-product qualities demonstrate the environmental, nutritional and commercial potential of pulses in brewing. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling. © 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
英文关键词	brewing; legume; mash; pulse; Vicia faba L; wort
scopus关键词	Agricultural robots; Beer; Brewing; Crops; Environmental impact; Enzymes; Fermentation; Greenhouse gases; Nitrogen fertilizers; Starch; Beer production; Biological nitrogen fixations; Commercial enzymes; Commercial potential; Endogenous enzyme; Greenhouse gas (GHG); Nitrogen requirements; Temperature regimes; Nitrogen fixation
来源期刊	Journal of the Institute of Brewing
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/177309
作者单位	Division of Engineering and Food Science, Abertay University, Dundee, DD1 1HG, United Kingdom; Ecological Sciences, The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, United Kingdom; Arbikie Distillery, Arbikie Highland Estate, Inverkeilor DD11 4UZ, United Kingdom
推荐引用方式 GB/T 7714	Black K.,Tziboula-Clarke A.,White P.J.,et al. Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct[J],2021,127(1).
APA	Black K.,Tziboula-Clarke A.,White P.J.,Iannetta P.P.M.,&Walker G..(2021).Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct.Journal of the Institute of Brewing,127(1).
MLA	Black K.,et al."Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct".Journal of the Institute of Brewing 127.1(2021).