Foam inhibitors from specialty malts
Although there are product‐to‐product differences, the majority of the crystal and caramel malts tested have been shown to have a net destabilizing impact on foam. A foaming test using a model beer has been developed to quantify the magnitude of this inhibitory effect. Lipid analysis using thin‐laye...
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| Published in: | Journal of the Institute of Brewing Vol. 120; no. 3; pp. 193 - 200 |
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| Main Authors: | , |
| Format: | Journal Article |
| Language: | English |
| Published: |
London
Blackwell Publishing Ltd
01-06-2014
Wiley Subscription Services, Inc |
| Subjects: | |
| Online Access: | Get full text |
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| Summary: | Although there are product‐to‐product differences, the majority of the crystal and caramel malts tested have been shown to have a net destabilizing impact on foam. A foaming test using a model beer has been developed to quantify the magnitude of this inhibitory effect. Lipid analysis using thin‐layer chromatography reveals that there are elevated levels of triglycerides in problematic malts. There also appear to be oxidized lipids in the specialty malts, probably produced in the heating stage of malt production with higher levels in more intensely heated products. However some specialty malts, such as black malt, while containing such foam‐negative entities, do display superior foaming properties, probably because they develop even more powerful foam‐positive components in the severe heating events. Copyright © 2014 The Institute of Brewing & Distilling |
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| Bibliography: | ark:/67375/WNG-KZ3HSRK7-R Parts of this work were presented to the annual meeting of the American Society of Brewing Chemists, Tucson, Arizona, USA, May 2013. istex:A5B663D9C5F7BC11719B278E6051B4C12FD16A7A ArticleID:JIB141 ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| ISSN: | 0046-9750 2050-0416 |
| DOI: | 10.1002/jib.141 |