Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid-fermented gluten-free beverage

摘要

Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatin-isation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten-free lactic acid-fermented beverage. Isothermal mashing at temperatures ranging between 60 and 84 ℃ was conducted, and the highest extract (85%) was observed for the wort samples produced at temperatures higher than 76 ℃. Sixty-minute rest at 71 ℃ resulted in higher fermentable sugars than other tested conversion rest temperatures. Inclusion of lower mashing-in temperature in the mashing programme also substantially improved the concentrations of free amino nitrogen (128 mg L~(-1)) and fermentable sugar (58 g L~(-1)) in the final wort. Therefore, 30-min rest at 40 ℃ followed by 60-min rest at 71 ℃ and 10-min rest at 78 ℃ was found to be a suitable mashing programme for teff malt.