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Optimised processing of faba bean (Vicia faba L.) kernels as a brewing adjunct

机译：Faba Bean（vicia faba l.）核的优化处理作为酿造辅助

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Pulse (Fabaceae) grains, such as peas and beans, are derived from crops that are usually cultivated in the absence of mineral nitrogen fertiliser as these crops can obtain their nitrogen requirement naturally from the air via biological nitrogen fixation. Therefore, pulses present a significantly lower greenhouse gas (GHG) footprint than crops demanding nitrogen fertiliser, whilst also offering significant quantities of starch for the brewing and distilling industries. Mitigation of agriculture derived GHG emissions through utilisation of pulses can have a positive environmental impact. To this end, the potential of exploiting dry, dehulled faba bean (Vicia faba L.) kernel flour as an adjunct for beer production was evaluated. The impact of different temperature regimes and commercial enzymes were assessed for their effect on wort: viscosity; run-off rate; primary amino nitrogen content and, fermentability. Faba beans demonstrated insufficient endogenous enzyme capacity for starch conversion and generated a viscous wort. However, using a stepped temperature mashing regime and exogenous enzyme additions, the faba bean wort was comparable in processability and fermentability to that of 100% malted barley wort. The faba based beer and co-product qualities demonstrate the environmental, nutritional and commercial potential of pulses in brewing. (c) 2020 The Authors. Journal of the Institute of Brewing published by John Wiley & Sons Ltd on behalf of The Institute of Brewing & Distilling
机译：脉冲（Fabaceae）颗粒如豌豆和豆类衍生自通常在没有矿物氮肥的情况下培养的作物，因为这些作物可以通过生物氮固定自然地从空气中自然获得它们的氮要求。因此，脉冲具有比要求氮肥的农作物更低的温室气体（GHG）占地面积，同时还为酿造和蒸馏工业提供了大量的淀粉。通过利用脉冲来减轻农业的衍生温室气体排放可以具有积极的环境影响。为此，评估了剥削干燥的牡蛎（Vicia Faba L.）籽粒面粉作为啤酒生产辅助的潜力。评估不同温度制度和商业酶对麦芽汁的影响：粘度;耗尽率;初级氨基氮含量和发酵性。 Faba Beans证明了淀粉转化的内源性酶容量不足，并产生了粘性麦芽汁。然而，使用阶梯式温度捣碎的制度和外源酶添加，Faba Bean麦芽汁在加工性和发酵性中与100％麦芽麦芽麦芽汁的可加工性相当。基于Faba的啤酒和共同产品质量展示了酿造中脉冲的环境，营养和商业潜力。 （c）2020作者。 John Wiley＆Sons Ltd在酿造和蒸馏研究所发表的酿造研究所

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