Determinging the effect of mashing regime, protease and carbohydrase additions on viscosity development during gelatinisation of faba bean starch as well as on wort run off rate

(i) and (ii) Preliminary experiments have found that when faba bean accounts for a high proportion of the beer recipe the efficiency of the mashing step is negatively impacted with slow solid removal and reduced yields. The addition of commercial enzymes is an established practice to increase levels of fermentable sugars, nitrogen availability and wort run off rate therefore enzymatic additions have been trialled on faba bean wort. (iii) 2019 (iv) Vicia faba (v) N/A (vi) A rheometer method has been developed to recreate two typical mashing regimes. Samples are milled to produce a fine grist. A fixed amount of the grist is then used to form a slurry with a calculated weight of water with enzyme additions and run on a pre-set rheometer programme. The programme consists of an initial rapid stir followed by continuous stirring as one of two potential mashing temperature regimes are followed. The slurry is then filtered and the volume of filtrate recorded over time. (vii) An ANOVA confirmed that all three enzymes were necessary for a significant reduction in the wort flow rate. (viii) Complete