Utvikling av Glutenfritt øl ved bruk av mais og et redusert maltinnhold

Abstract

Approximately 1 % of the world’s population live with Celiac decease. Celiac decease is an autoimmune decease that leads to degeneration of the colon wall. There is no cure, and individuals with celiac decease cannot consume products containing gluten. Avearness around the decease have given more gluten free products in everyday stores, in the later years. Today there is only one Norwegian beer declared gluten free, Ringnes Lite. The selection of gluten free beer produced abroad is wider.

This master thesis develops a gluten free beer, by reducing the amount of malt, and replace it with maize flakes. The product cannot be called beer, but a beer like beverage, regardless the theses will refer to the product as beer. It was produced beer with a concentration of malt of 100 %, 5 %, 2,5 %, 1% and 0 %. When brewing with a malt concentration under 5 %, the production required adding of rice husk and enzymes, for a good extraction rate after mashing. Measurements with the Anton Paar-instrument showed a low degree of fermentation, at malt concentration under 5 %. The results can be due to low content of vitamins and minerals in the wort. Sensoric analysis reviled a different between the brews. The panellists reported willingness to by the brews if in store. Ridascreen Gliadin Competative ELISA was used to measure gluten, all brews with reduced concentration of malt, was measured under threshold at 20 ppm, and gluten free.