Beer: Quality Safety and Nutritional Aspects by Paul S. Hughes E. Denise Baxte

Beer: Quality, Safety and Nutritional Aspects by Paul S. Hughes, E. Denise Baxter

Royal Society of Chemistry | November 2001 | ISBN: 0854045880 | PDF | 138 pages | 8.6 MB

For centuries, beer has been a favorite drink throughout the world. The art of brewing has more recently evolved into the science it is today as a result of the increased knowledge of both the ingredients and the process. Considerations such as appearance, taste and the nutritional value of beer are important topics for consumers and brewing scientists alike. This book looks at the chemistry behind those aspects of beer that are of particular interest to beer drinkers, namely flavor and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist.

“Contents

Glossary

Chapter 1 An Overview of the Malting and Brewing Processes

Malting

Mashing

Wort Boiling

Wort Clarification

Fermentation

Maturation

Packaging

Summary

Further Reading

Chapter 2 Beer Quality and the Importance of Visual Cues

Introduction

Physical Properties of Beer Foam

What is Beer Foam?

Nucleation

Foam Ageing

Beer Foam Components

Proteins/Polypeptides

Polysaccharides

Hop Bitter Acids

Metal Cations

Alcohols and Lipids

Gas Composition

PH

Other Components

Foam Parameters

Foamability

Foam Stability

Foam Drainage

Cling

Viscoelasticity

Lateral Diffusion

Film Thickness

Bubble Size

Foam Structure

Improving Foam Stability

Propylene Glycol Alginate (PGA)

Chemically-modified Iso-alpha-acids

Choice of Raw Materials

Dispense Hardware and Gases

Foam Assessment

The Effects of Process on Final Foam Stability

Beer Colour

Perception of Colour

Light-absorbing Species in Beer

Beer Colour Measurement

Beer Clarity

Summary

References

Chapter 3 Flavour Determinants of Beer Quality

Introduction

The Taste of Beer

Sweetness

Sourness

Saltiness

Bitterness

Beer Aroma

Esters

Alcohols

Vicinal Diketones

Sulfur Compounds

Hop Aroma

Malt Flavours

Other Contributors to Beer Flavour

Drinkability

The Mouthfeel of Beer

Sensory Assessment of Beer

Beer Flavour

Summary

References

Understanding Sensory Data

Chapter 4 Maintenance of Beer Quality

Introduction

Beer Flavour Stability

Potential Sources of Flavour Instability

Distortion of Beer Flavour

Solving Flavour Instability of Beer

Foam Stability

The Formation of Haze

Pol yphenol-Polypeptide Hazes

Calcium Oxalate

Carbohydrates

Other Sources of Haze in Beer

Brewery Spoilage Organisms

Microbiological Contamination and Beer Quality

Summary

References

Chapter 5 Nutritional Aspects of Beer

Beer Components of Nutritional Value

Water

Alcohol

Carbohydrates

Proteins, Peptides and Amino Acids

Lipids

Fibre

Energy Value

Minerals

Vitamins and Micronutrients

Phenolic Compounds

Hop Bitter Acids

Metabolism of Alcohol

Risks and Benefits of Drinking Alcohol

Potential for Future Development

Summary

References

Chapter 6 Assuring the Safety of Beer

Risks to Food Safety

HACCP

Raw Materials

Processing

Microbiological Safety

Packaging

Deliberate Tampering

Allergens

Summary

Further Reading

Subject Index”

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Cheers

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