A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

The mashing step underpins the brewing process, during which endogenous amylolytic enzymes in malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch fermentable sugars. With barley malts, is relatively straightforward, due part malted barley’s high enzyme activity, thermostabilities, gelatinization properties. However, beers also contain gluten individuals with celiac disease or other intolerances should avoid consuming these beers. Producing gluten-free beer from malts difficult, generally because have lower activities. Strategies produce commonly rely on exogenous perform hydrolysis. In this study, it was determined that pH optima of correspond regions already typically targeted for mashes, but a temperature required as exhibited low thermostability at common temperatures. ExGM decoction procedure developed retain ensure gelatinization, demonstrates modified using combination sub-optimal profiles, produces sugar concentrations. This study can concentrations without requiring supplementation.