ArticleScientific reports2024
Assessment of green lentil malt as a substrate for gluten-free beer brewing.
Article in Scientific reports, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. An erratum has been issued. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed, 4 citations in OpenAlex.
- Influence of Malting on Volatile Composition and Technological Properties of Polish Pea Varieties.Foods (Basel, Switzerland) · 2025Article
- Influence of Malted Chickpea on the Composition of Volatiles in Hummus.Molecules (Basel, Switzerland) · 2025Article
- Quality Parameters of Wort Produced with Lentil Malt with the Use of Some Enzymatic Preparations.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
- Erratum issued
Authors and funding
2 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to analyze whether it is possible to brew beer without using cereals so that the produced beverage could be easily accessible for the population suffering from celiac disease and other gluten-related disorders. Green lentil seeds were malted and then mashed using a congress mashing procedure to assess their advantages and disadvantages in the brewing process. Based on the congress mashing procedure, the mashing process needed to produce beer was developed, and beers were produced from the lentil malts germinated during malting for 96 h, 120 h and 144 h. It was possible to produce beers from the lentil malts; however, they were characterized by a lower alcohol content, lower degree of attenuation and some discrepancies between the concentrations of various volatiles (such as acetaldehyde, ethyl acetate, and 1-propanol) compared to the control beer produced from barley malt.
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