Effects of wheat malt and mashing process on non-starch polysaccharides in wheat beer

Miaomiao Li; Cong Wang; Bo Li; Yang Yu; Jinhua Du

doi:10.15586/qas.v17i3.1537

Miaomiao Li College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, Shandong, China; College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong, China
Cong Wang College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, Shandong, China
Bo Li College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, Shandong, China
Yang Yu College of Food Science and Engineering, Shandong Agriculture and Engineering University, Jinan, Shandong, China
Jinhua Du College of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong, China

Keywords

Mashing, non-starch polysaccharides, wheat beer, wheat malt, wort

Abstract

Non-starch polysaccharides (NSPs), key components of grain cell walls, serve as a primary source of soluble dietary fiber in beer. They play essential roles in brewing processes, influencing beer quality and contributing to health in humans. We explore changes in NSPs during brewing and their influence on beer quality. We investigated the effects of wheat malt and the mashing process on the composition and molecular characteristics of NSPs in both wort and wheat beer. The concentration of NSPs in wort increased from 1,502 mg/L to 2,431 mg/L with the addition of wheat malt, and was influenced by the resting time at 43°C, ultimately decreasing to 1,354–2,056 mg/L in the final wheat beer. Arabinoxylan (AX) was the most abundant NSP, followed by arabinogalactan (AG), mannose polymers (MP), and β-glucan. Molecular weight segments of 24.0–24.5 kDa, 6.8–7.2 kDa, and 76.5–86.8 kDa accounted for 40.9–46.7%, 18.1–23.1%, and 16.1–20.8% of NSPs in wort, respectively. These distributions varied during the mashing process but remained largely consistent in the final wheat beer. The levels of NSPs and AX in wort and wheat beer are primarily determined by wheat malt and are influenced by the mashing process, during which NSPs are decomposed into molecules with specific molecular weights. These findings provide valuable insights for regulating the content and molecular structure of soluble dietary fiber in beer, enabling control over its impact on beer quality through adjustments to the mashing process.

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