sorghum malting: introduction, objectives, and scientific
TRANSCRIPT
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University of Nebraska - Lincoln University of Nebraska - Lincoln
DigitalCommons@University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln
INTSORMIL Presentations International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP)
12-2010
Sorghum Malting: Introduction, Objectives, and Scientific Sorghum Malting: Introduction, Objectives, and Scientific
Principles Principles
John R.N. Taylor University of Pretoria, [email protected]
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Taylor, John R.N., "Sorghum Malting: Introduction, Objectives, and Scientific Principles" (2010). INTSORMIL Presentations. 21. https://digitalcommons.unl.edu/intsormilpresent/21
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SORGHUM MALTING
INTRODUCTION, OBJECTIVES
AND SCIENTIFIC PRINCIPLES
John R.N. Taylor
Dept. Food Science, University of Pretoria
South Africa
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WHAT IS MALTING
Limited germination of cereal grains in
moist air under controlled conditions
Pneumatic
Germination
Box type Sorghum
Maltings
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WHY MALT SORGHUM – PRODUCTS
Sorghum Malt for home brewing
For brewing Opaque beer, Lager and Stout
For “brewing” Malt (Malta) type non-alcoholic beverages
To produce Malt Extract for hot malted beverages,
cereal and confectionery flavouring and colouring
For Breakfast Cereals
For “Power Flour” – enzyme active flour to “thin” infant
porridges
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Nigerian sorghum lagers,
stout, malta and hot malt drink
Sorghum malt
breakfast cereal
Sorghum
malt
Opaque beer
Cola
flavoured
malta
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WHY MALT – THE SCIENTIFIC REASONS
• To produce Hydrolytic enzymes (Amylases, Proteases,
Lipases, Cell wall degrading enzymes, Phytase etc)
By means of these enzymes to:
1.Modify the sorghum grain structure during Malting
- So that the grain is more easily solubilised during the
brewing process
By means of these enzymes to:
2. Produce Simple Sugars and Amino Acids (FAN) during
Brewing
- The Yeast requires these for fermentation into
Alcohol and Carbon dioxide
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WHY MALT – THE SCIENTIFIC REASONS
(CONTINUED)
3. By means of the these enzymes to:
Produce Sugars and Amino acids during Malting
- Sugars give malt its sweet taste
- When malt is dried at high temperature (Kilned)
chemical reactions take place involving sugars and
amino acids (Maillard Browning and Caramelization) to
give malt its attractive brown colour and malty flavour
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WHAT ARE ENZYMES
They are protein-based catalysts that carry out all
the metabolic processes of living organisms
By far the important malt enzymes are:
Amylases - Break down starch into its component
simple sugars
Proteases – Break down proteins into their
component amino acids – In brewing the these are
referred to as Free Amino Acids (FAN)
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SIMPLIFIED MALTA AND BEER BREWING PROCESS USING MALT
MALT + WATER YEAST ↓ ↓
MASHING →→→→→→→ FERMENTATION → BEER
↓ Malt amylases
↓ MALTA
(NON-ALCOHOLIC) Yeast enzymes
↓
Malt Starch →Sugars Sugars→Alcohol + Carbon dioxide
Malt proteases ↓
Malt Protein →FAN
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STARCHY ENDOSPERM
(BRAN)
Corneous/Vitreous/H
orny Endosperm
RADICLE – Grows into
the root
TESTA – Contains tannins
In some sorghum varieties
Sub-aleurone
Aleurone layer
PLUMULE – Grows into
the shoot
SCUTELLEM – Enzymes
Migrate from here
during gemination`
Hilum
Epicarp
Mesocarp
Cross cells
Tube cells
GERM
`Floury
endosperm
PERICARP
STRUCTURE
AND
COMPOSITION OF
THE SORGHUM
GRAIN
BRAN - rich in fibre
– in many sorghum varieties it is pigmented red`
STARCHY ENDOSPERM
– Source of starch
for brewing
GERM – Rich in oil
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SORGHUM GRAIN STRUCTURE MODIFICATION
DURING MALTING
Corneous
endosperm
During Germination
Enzymes migrate from
the Germ and partially
Break Down the Endosperm
Starch Granules and
Protein Bodies and Matrix
– An area of Modification
can be seen
NB In Sorghum - Cell Wall
break down seems to be
Negligible – This is different from
what happens in barley malting
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STARCH MODIFICATION DURING GERMINATION(As seen by Scanning Electron Microscopy)
Grain cells Malt cell
Starch granules
Cell walls
Protein matrix
NB In malt - starch granules are full of holes
Where amylase has broken them down
(NB Cell walls
Intact in malt)
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PROTEIN MODIFICATION DURING GERMINATION(As seen by Transmission Electron Microscopy)`
Pb
AC SAC
Grain
AC = part of Aleurone Cell
SAC = part of Sub-Aleurone Cell
Pb = Protein body
Pm = Protein matrix
Malt
In Malt – Protein bodies and
Protein matrix degraded away at
edges, Where proteases have
broken them down
Pm
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STARCH HYDROLYSIS BY AMYLASES
Starch – polymer of 100s of glucose sugar units
-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-
There are millions of starch molecules in every starch
granule
and
Millions of granules in every sorghum grain
and
Millions of sorghum grains in every brew
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-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-G-
-G-G-G-G-G -G-G-G -G-G-G-G-G-G-G
-G-G-G-G-G-G-G-G-G-
These short chains of glucose units are called Dextrins
The are two major type of amylases in sorghum malt:
1. Alpha-amylase chops the starch molecule at random
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2. Beta-amylase chops up the dextrins into Maltose
(2 glucose units)
-G-G-G-G-G -G-G-G -G-G-G-G-G-G-G
-G-G-G-G-G-G-G-G-G-
-G-G -G-G -G -G-G -G -G-G -G-G -G-G -G
-G-G -G-G -G-G- G-G -G-
N.B. There is much less beta-amylase in sorghum malt
than in barley malt
The joint activity of the alpha- and beta-amylase
enzymes is referred to as Diastatic Power (DP)
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0
5
10
15
20
25
0 1 2 3 4 5 6 7
Germination Time (days)
Beta
-am
yla
se (
SD
U/g
)DEVELOPMENT OF AMYLASE ACTIVITY
DURING SORGHUM MALTING
240
C
280
C
320
C
There is essential no amylase activity in unmalted sorghum grain.
Activity develops during germination and is affected by germination
Temperature and Moisture – This shows beta-amylase activity but
Alpha-amylase is similar
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PROTEIN HYDROLYSIS BY PROTEASES
Proteins – polymers of 50+ amino acid units
-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-A-
There are many millions of protein molecules in each
sorghum grain
Proteins are broken down by two main types of protease
1. Endoproteases – Chop at random to produce peptides
(short chains of amino acids)
2. Exopeptidases – Chop up peptides to produce FAN
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Sorghum malt is rich in FAN
– Particularly the external roots and shoots
However
FAN production during brewing, unlike starch
hydrolysis, is very slow
- Major sorghum proteins are resistant to break down
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0
20
40
60
80
100
120
140
160
0 1 2 3 4 5 6
Germination time (days)
FA
N (
mg
/100 g
)
High
Medium
Low
DEVELOPMENT OF FREE AMINO NITROGEN
DURING SORGHUM MALTING
There is very little FAN in unmalted sorghum grain
FAN is produced as a result of protease activity
FAN production is affected by Germination Temperature
and Moisture – This shows effect of Moisture
Optimum temperature is around 240C, as for amylase activity
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PHENOLICS IN SORGHUM
Three different types of phenolics can be
found in sorghum
1. Phenolic acids – simple chemicals found in
all varieties of sorghums (in fact in all
cereals)
Sorghum phenolic acids basic structures
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2. Flavonoids
More complex chemicals
• Found in all types of sorghum, but concentration
differs between varieties
• Flavonoids are pigments – so Red Sorghums contain
much higher levels
• Concentrated in the Pericarp (bran layer)
Sorghum
Flavonoid
basic structure
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3. Condensed Tannins (Proanthocyanidins)
Complex polymers of flavonoid units
• Only found in Tannin Sorghums
(those with a Pigmented Testa layer)
• Colour of sorghum grain is a very poor guide as to
whether it contains tannins
• N.B. Most Red varieties Do Not (as in previous slide)
• Some White varieties to do (as here)
Sorghum
Condensed tannin
n = up to approx.
20 units of flavonoids
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N.B. Tannins in malts made from Tannin Sorghums will
inactivate malt enzymes when in brewing,
Unless tannins are inactivated
Treatments to Inactivate tannins during malting:
- Steep grain in very dilute formaldehyde solution
(formaldehyde is a hazardous chemical. Its use in foods is
not allowed in many countries
- Steep grain in dilute Sodium Hydroxide (Caustic Soda)
Solution (preferred treatment)
Caustic steep of White Tannin Sorghum
Note: red phenolics extracted into
Steep water
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MOULDS AND MYCOTOXINS
The warm and damp conditions of sorghum malting
encourage Mould (Fungal) growth
Some moulds can produce Mycotoxins (literally meaning
“Fungal Toxins”)
Examples of Mycotoxins include:
Aflatoxins - produced by Aspergillus fungi
Fumonisins - produced by Fusarium fungi)
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Mycotoxins are extremely poisonous
They are Acute Poisons
and
Will cause Cancer with repeated exposure
Countries have very strict limits on Mycotoxins in
Foods
South African Regulations
10 micrograms Aflatoxin per kg (10 parts per billion)
i.e. 10 milligrams per ton of sorghum malt
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Would you eat this malt?
I understand that the company involved brewed beer with it
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PREVENTING MOULD GROWTH IN MALTING
1. Don’t use mouldy grain
2. Clean grain properly – remove all broken grains
3. Only use grain that has high germinability (>90%)
4. Caustic steep- reduces fungal load on grain
5. Keep germination time as short as possible
6. Don’t stress the germinating grain (malt on previous
slide got too dry and died, and then was watered)
7. Make sure that the Turners prevent the germinating
grain from clumping
8. Make sure that the Turners are not crushing the
sorghum grains
9. Steam clean the malting boxes after each malting
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A B
Which of these two sorghum maltings will produce
The better quality malt?