Effects of wort preparing parameters on the composition of soluble dietary fibre in wheat beer

Abstract

Wheat beer would be a desirable source of quality soluble dietary fibre (SDF). The effects of wort preparing parameters on SDF in wheat beer were investigated in the present work. Non-starch polysaccharides and polyphenols were greatly influenced by wheat malt percentage (WMP), while resistant protein (RP) was augmented by extending resting at 63°C. By verification test, the optimised parameters for high SDF wheat beer were WMP 55%, resting for 20 min at 43°C, 20 min at 50°C, and 20 min at 63°C, in which SDF was 2,178 mg/L. Most of SDF in wheat wort were retained in beer during fermentation and maturation (R = 0.561*). And SDF of wheat beer contained more RP and polyphenols. The present work contributes in controlling SDF content in wheat beer. It also has important guiding significance for beer brewing enterprises to develop new products rich in SDF.