Application of high‐pressure treatment in the mashing of white malt in the elaboration process of beer

Abstract In this study, high‐pressure treatment (HPT) was applied to the mashing stage of beer production, which involves drying and milling of white malt and subsequent mixing with water. The following parameters were evaluated after pressurisation: β‐glucanase activity, starch gelatinisation and sugar extraction. Evaluation of starch hydrolysis from the malted barley endosperm after HPT was performed by measuring β‐glucanase activity after pressurisation; this enzyme breaks down gums and β‐glucans in wort and is desirable to obtain a good‐quality beer. Soaked malt samples pressurised at 200–600 MPa showed no increase in this activity compared with controls. Conversion of milled malt was evaluated indirectly by measuring the gelatinisation of starch, which began at 400 MPa. Soluble sugars were also measured in pressurised samples from the mashed liquid to investigate saccharification during the mashing stage. After 400 or 600 MPa treatment for 20 min, both the sucrose (g per 100 ml) and extract (l ° kg −1 ) values were the same as those found in mashed samples following the standard procedure used in the brewing industry (65 °C,90 min). Starch gelatinisation was analysed at different high pressures (200–600 MPa) and it was shown that gelatinisation began at 400 MPa. The HPT time would have to be shorter to make the process commercially attractive. © 2002 Society of Chemical Industry