Impact of the use of unmalted adjuncts on the rheological properties of beer wort

Abstract

Understanding the behavior of fluids is important in industrial processes of the most varied types. Changes in the composition of the brewing wort can have an impact on the phenomenon of transport of matter, important in the manufacturing as well as in the sensory perception of palatability and dietary characteristics. Changes in viscosity are also of interest to the industry, as this parameter plays an important role in the filtration theory. The present study intended to analize the impact of different brewing inputs on rheological parameters, using the same beer formulation as the basis, the variations being compared to the control. The adjuncts tested were rye, unmalted barley, and sorghum. The analizes were performed in an oscillatory and rotational rheometer, obtaining measurements from three moments of the beer production process. The main results are the differences in the flow curve profiles, showing greater pseudoplasticity when using rye, and that the formation of gel at high shear rates can be a frequent cause of problems in the brewery. This work can contribute to the creation of a methodology that allows maximizing the contents of dietary fibers without compromising the smooth running of the production process.

Keywords:
brewing technology; rheometry; hydrocolloids; rheology