Use of Response Surface Methodology to Investigate the Effectiveness of Commercial Enzymes on Buckwheat Malt for Brewing Purposes

Abstract

J. Inst. Brew. 112(4), 324-332, 2006 The influence of two factors, total concentration and fraction of three pairs of commercial enzymes, which showed statistical significance (Biocellulase W with Hitempase 2XL, Biocellulase W with Amylo 300 and Amylo 300 with Hitempase 2XL), were studied for their overall effect on buckwheat wort quality using response surface methodology (RSM). This study revealed that the addition of increasing levels of Hitempase 2XL to the buck- wheat mash increased colour, extract levels, wort filtration, fer- mentability and total fermentable extract (TFE), along with de- creasing viscosity values. Results also determined a high level of fermentability when an enzyme combination of 30% Biocellu- lase and 70% Hitempase was added to the mash. The addition of increasing levels of Amylo 300 to buckwheat mashes resulted in increases in fermentability and total fermentable extract (TFE), along with increases in total soluble nitrogen (TSN), free amino nitrogen (FAN) and Kolbach index (KI). With regard to the pro- posed optimal regime, although no synergistic effect was found when the three enzymes were used together, the optimum condi- tions for the production of buckwheat wort with lowest viscosity, highest extract and optimal fermentability were achieved using a joint model. Overall, the findings of this study demonstrate the feasibility of producing wort suitable for the brewing of gluten- free beer from 100% malted buckwheat with careful optimisa- tion of enzyme types and dosage levels.