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Buckwheat and Amaranth as Raw Materials for Brewing, a Review
Adriana Dabija1, Marius Eduard Ciocan1, Ancuța Chetrariu1
1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania.
Plants (Basel, Switzerland)
|March 26, 2022
Summary
Buckwheat and amaranth, nutrient-rich pseudocereals, offer novel ingredients for brewing. These can enhance beer quality and create gluten-free options for consumers seeking healthier beverages.
Area of Science:
- Food Science
- Brewing Technology
- Nutraceuticals
Background:
- Beer is a globally popular low-alcohol beverage, ranking third in consumption after water and tea.
- Market demand for innovative beers is driven by technological advancements, consumer preferences for health and flavor, and raw material limitations.
- Producers seek novel ingredients to create high-quality, distinctive beers that meet evolving consumer demands.
Purpose of the Study:
- To review the potential of buckwheat and amaranth as alternative raw materials for beer production.
- To highlight the functional and nutraceutical properties of these pseudocereals relevant to brewing.
- To explore their suitability for producing enhanced quality and specialized beers, including gluten-free options.
Main Methods:
- Literature review focusing on pseudocereals (buckwheat, amaranth) and their application in brewing.
- Analysis of the characteristics of buckwheat and amaranth relevant to beer formulation and quality.
- Evaluation of the nutraceutical and functional benefits these pseudocereals impart to beer.
Main Results:
- Buckwheat and amaranth possess desirable characteristics for beer manufacturing, contributing to improved product quality.
- Their inclusion can enhance the functional and nutraceutical profiles of the final beer product.
- Beers produced from these pseudocereals are suitable for specific dietary needs, notably gluten-free diets.
Conclusions:
- Buckwheat and amaranth represent promising pseudocereal ingredients for developing innovative beer types.
- These pseudocereals can elevate beer's nutritional value and sensory attributes.
- Further research and optimization are encouraged to fully realize the potential of pseudocereal-based beers.
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