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In den WarenkorbArtikelbeschreibung des Verkäufers
New Book. Shipped from UK. Established seller since 2000.
Bestandsnummer des Verkäufers CX-9780854045884
- Titel
- Beer
- Autor
- Hughes, Paul S
- Verlag
- RSC Publishing
- Erscheinungsjahr
- 2001
- Zustand
- New
- Einband
- PAP
- Sprache
- Englisch
- ISBN-10
- 0854045880
- ISBN-13
- 9780854045884
- Artikelgewicht
- 302 Gramm
For centuries, beer has been a favourite 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 flavour and nutritional aspects, in combination with a discussion of maintenance of quality and safety, the areas more relevant to the brewing scientist. Beer: Quality, Safety and Nutritional Aspects brings the reader right up to date with current thinking, and will be valued by both interested consumers and those employed in industries related to the brewing industry.
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Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.
Beer: Quality, Safety and Nutritional Aspects
By E. Denise Baxter, Paul S. HughesThe Royal Society of Chemistry
All rights reserved.
Contents
Glossary, xi,
Chapter 1 An Overview of the Malting and Brewing Processes, 1,
Malting, 1,
Mashing, 4,
Wort Boiling, 8,
Wort Clarification, 9,
Fermentation, 9,
Maturation, 11,
Packaging, 12,
Summary, 13,
Further Reading, 13,
Chapter 2 Beer Quality and the Importance of Visual Cues, 14,
Introduction, 14,
Physical Properties of Beer Foam, 14,
What is Beer Foam?, 14,
Nucleation, 15,
Foam Ageing, 17,
Beer Foam Components, 18,
Proteins/Polypeptides, 18,
Polysaccharides, 19,
Hop Bitter Acids, 19,
Metal Cations, 20,
Alcohols and Lipids, 21,
Gas Composition, 21,
pH, 22,
Other Components, 22,
Foam Parameters, 23,
Foamability, 23,
Foam Stability, 23,
Foam Drainage, 24,
Cling, 24,
Viscoelasticity, 24,
Lateral Diffusion, 25,
Film Thickness, 25,
Bubble Size, 25,
Foam Structure, 25,
Improving Foam Stability, 27,
Propylene Glycol Alginate (PGA), 27,
Chemically-modified Iso-α-acids, 28,
Choice of Raw Materials, 28,
Dispense Hardware and Gases, 29,
Foam Assessment, 29,
The Effects of Process on Final Foam Stability, 30,
Beer Colour, 31,
Perception of Colour, 31,
Light-absorbing Species in Beer, 32,
Beer Colour Measurement, 33,
Beer Clarity, 36,
Summary, 37,
References, 38,
Chapter 3 Flavour Determinants of Beer Quality, 40,
Introduction, 40,
The Taste of Beer, 41,
Sweetness, 41,
Sourness, 42,
Saltiness, 43,
Bitterness, 43,
Beer Aroma, 48,
Esters, 48,
Alcohols, 48,
Vicinal Diketones, 51,
Sulfur Compounds, 52,
Hop Aroma, 58,
Malt Flavours, 64,
Other Contributors to Beer Flavour, 66,
Drinkability, 66,
The Mouthfeel of Beer, 68,
Sensory Assessment of Beer, 68,
Understanding Sensory Data, 70,
Beer Flavour, 71,
Summary, 72,
References, 73,
Chapter 4 Maintenance of Beer Quality, 74,
Introduction, 74,
Beer Flavour Stability, 74,
Potential Sources of Flavour Instability, 75,
Distortion of Beer Flavour, 86,
Solving Flavour Instability of Beer, 88,
Foam Stability, 88,
The Formation of Haze, 90,
Polyphenol–Polypeptide Hazes, 90,
Calcium Oxalate, 92,
Carbohydrates, 93,
Other Sources of Haze in Beer, 93,
Microbiological Contamination and Beer Quality, 93,
Brewery Spoilage Organisms, 94,
Summary, 96,
References, 96,
Chapter 5 Nutritional Aspects of Beer, 98,
Beer Components of Nutritional Value, 98,
Water, 99,
Alcohol, 100,
Carbohydrates, 102,
Proteins, Peptides and Amino Acids, 103,
Lipids, 104,
Fibre, 104,
Energy Value, 104,
Minerals, 105,
Vitamins and Micronutrients, 107,
Phenolic Compounds, 109,
Hop Bitter Acids, 112,
Metabolism of Alcohol, 113,
Risks and Benefits of Drinking Alcohol, 115,
Potential for Future Development, 117,
Summary, 118,
References, 118,
Chapter 6 Assuring the Safety of Beer, 120,
Risks to Food Safety, 120,
HACCP, 121,
Raw Materials, 125,
Processing, 131,
Microbiological Safety, 131,
Packaging, 132,
Deliberate Tampering, 133,
Allergens, 133,
Summary, 134,
Further Reading, 135,
Subject Index, 136,
CHAPTER 1
An Overview of the Malting and Brewing Processes
MALTING
The story of beer starts with ripe barley grain, plump and sound, with a moderate (for a cereal) protein content of 10–12%. The barley kernel is roughly ovoid in shape, surrounded by protective layers of husk, with a small embryo at one end. This embryo is the part that will grow into the new plant, given the chance. The remaining part of the kernel is the endosperm, which is basically just a store of food for the young plant.
Most of the endosperm consists of large dead cells with thick cell walls consisting mainly of β-glucan (a polymer of glucose molecules linked by β-glycosidic bonds) together with some pentosan (an arabinoxylan polymer) and a little protein.
These cells are stuffed with starch granules, which come in two sizes; large (about 15–20 µm diameter) and small (about 2 µm diameter). There are very many more small granules than large granules but they account for less than 5% of the weight of the starch. These starch granules are embedded in a matrix of hordein. This is an insoluble protein which provides a store of peptides and amino acids for the new plant. The whole of the starchy endosperm is surrounded by the aleurone, which is a triple layer of living cells.
The whole aim of the malting process is to get rid of as much as possible of the the β-glucan cell walls and some of the insoluble protein which would otherwise restrict access of enzymes to the starch granules. At the same time enzymes are developed which will, in the brewhouse, convert the starch into soluble sugars.
In the maltings the barley is steeped to raise the water content from 12% to around 45%. This process takes about 48 hours and consists of two or three periods when the grain is totally immersed in water, interspersed with 'air rests' when the water is drained off and fresh humidified air is blown through the grain bed to provide oxygen. The increased water content stimulates respiration in the embryo and hydrates the stores of starch in the endosperm. As the embryo activity increases, gibberellins are produced. These are natural plant hormones that diffuse into the aleurone, where they stimulate the production of hydrolytic enzymes during germination.
The moist grain is then allowed to germinate for a few days. During this time cool humidified air is again blown through the grain bed to keep the temperature down to around 16 °C and to stop the grain drying out. As gibberellins diffuse into the endosperm from the embryo they stimulate the aleurone cells to produce hydrolytic enzymes. These include amylolytic enzymes, which break down starch, proteolytic enzymes, which attack the protein, and cellulytic enzymes, which break down cell walls. Proteolytic enzymes include carboxypeptidases, which release one amino acid at a time starting from the carboxyl end of an amino acid chain, and endopeptidases, which can break peptide bonds in the centre of long amino acid chains. They can therefore very rapidly reduce the size of a protein or polypeptide. Next β-glucanases are produced. These break down the endosperm cell walls, making it easier for the other enzymes to diffuse out into the starchy endosperm. Last, but not by any means least, amylolytic enzymes are produced. The two most important are α-amylase and β-amylase, both of which can break down α-1,4 bonds. A debranching enzyme, which can attack the 1,6 bonds, is also produced, but this enzyme is quite sensitive to heat and so is normally inactivated during malt kilning.
All of these enzymes must diffuse into the starchy endosperm and begin the process of breaking down the cellular structure (the cell walls) and the stores of protein, starch and lipid in order to provide nutrients for the new plant. This process is strictly controlled by the maltster, who...
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Selling books and other items
COLLECTION:
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USE:
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vital interests of the data subject; and/or
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We may also use your personal data in the following situations, which are likely to be far less common:
where we need to protect your interests (or someone else’s interests);
where it is needed in the public interest or for official purposes.
DISCLOSURE:
We may share personal data with third parties as is necessary in the sale of books and other items, including to third party providers who deliver services to support the operation of our company.
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Our people
COLLECTION:
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USE:
Personal data of our people will be used for HR administration and management, both in respect of the selection of people to work for us (including suitability, eligibility and/or fitness to work), and those who do work for us, to include learning and development, disciplinary and security (of people, offices and data) requirements, providing and liaising with benefits providers, business management and planning (including accounting and auditing), paying you and dealing with tax and NI deductions, assessing and deciding on salary reviews and compensation, conducting performance reviews and managing performance, dealing with legal disputes involving you or others, preventing fraud, monitoring your use of our information and communications systems, ensuring compliance with our policies, and equal opportunities monitoring.
We will only use your personal data when the law allows us to. Most commonly, we will use your personal data in the following circumstances:
In performance of a contract with you; and/or
compliance with a legal obligation; and/or
vital interests of the data subject; and/or
where it is necessary for our legitimate interests (or those of a third party) and your interests and fundamental rights do not override those interests.
We may also use your personal data in the following situations, which are likely to be less common:
where we need to protect your interests (or someone else’s interests);
where it is needed in the public interest or for official purposes.
In respect of all disclosures of personal data, we will only share the personal information which is necessary for the particular purpose for which it is provided, or where we have another legitimate interest in doing so, and we will ensure that the personal data is appropriately protected.
In respect of special categories of personal data, we may process this in the following circumstances:
in limited circumstances with your explicit written consent; and/or
where we need to carry out our legal obligations and in line with our policies; and/or
where it is needed in the public interest (such as for equal opportunities monitoring or in relation to our occupational pension scheme), and in line with our policies; and/or
where it is needed to assess your working capacity on health grounds, subject to appropriate confidentiality safeguards.
Less commonly, we may process this type of information where it is needed in relation to legal claims or where it is needed to protect your (or someone else’s) interests and you are not capable of giving your consent, or where you have already made the information public. We may also process such information about our people (or former people) in the course of our legitimate business activities with the appropriate safeguards.
The special categories of personal data may be used in the following ways:
in relation to leaves of absence, to comply with employment and other laws;
in relation to your physical or mental health, or disability status, to ensure your health and safety in the workplace and to assess your fitness to work, to monitor, manage and administer benefits and absences;
in relation to your race, national or ethnic origin, religious, philosophical or moral beliefs, or your sexual life or sexual orientation, to ensure meaningful equal opportunity monitoring and reporting.
DISCLOSURE:
Personal data may be transferred to service providers who support the operation of our business (such as payroll service providers), to other third parties reasonably necessary in the conduct of our business (including insurers, professional advisors, regulators). These third parties may be acting as processor, or controller of personal data in their own right.
In respect of all disclosures of personal data, we will only share the personal information which is necessary for the particular purpose for which it is provided, or where we have another legitimate interest in doing so, and we will ensure that the personal data is appropriately protected.
RETENTION PERIOD:
We will keep personal data only for as long as is necessary to fulfil the purposes for which we collected it, including for the purposes of satisfying any legal, accounting or reporting requirements. We will normally keep personal data of applicants who we do not employ for six months after we receive it.
We will keep personal data of employees throughout your employment and normally for a minimum of six years after your employment ends.
Changes to your personal data
It is very important that the personal information that we hold about you is accurate and current. Please tell us if your personal information changes during your relationship with us.
Data Security
We have put in place measures to prevent your personal data from being accidentally lost, used or accessed in an unauthorised way, altered or disclosed. In addition, we limit access to your personal data to those of our people and other third parties who have a business need to know. They will only process your personal data on our instructions and where they have agreed to treat the information confidentially and to keep it secure. We have put in place procedures to deal with any suspected data security breach and will notify you and the ICO of a suspected breach where we are legally required to do so.
Where we store your personal data
We principally store data, both electronically and on file, at our office.
Personal data may be transferred outside of the EEA by processors acting on our behalf. For transfers to countries not considered adequate by the EC, we will ensure that personal data is adequately protected, as required by the GDPR. This would include by use of the Standard Contractual Clauses adopted by the EC to protect personal data.
Your rights
Under certain circumstances, you have the right by law to request:
access to your personal data. This enables you to ask to receive a copy of the personal data that we hold about you and to check that we are lawfully processing it.
correction of the personal data that we hold about you.
erasure of your personal data.
object to processing of your personal data where we are relying on our legitimate interest and there is something about your particular situation which makes you want to object to processing on this ground. You also have the right to object where we are processing your personal information for direct marketing purposes.
restriction of processing of your personal data.
transfer of your personal data to another party.
Links from our website
Our website may, from time to time, contain links to and from the websites of third parties that we permit to make such links. If you follow a link to any of these websites, please note that these websites have their own privacy policies and that we do not accept any responsibility or liability for these policies. We recommend that you check these policies before you submit any personal data to these websites.
CHANGES TO THIS PRIVACY POLICY
Any changes we may make to our privacy policy in the future will be posted on our website, so please ensure that you are viewing the correct version.
Please contact us if you have any questions, comments or requests regarding this Privacy Policy.
Last amended May 2021.