Puls e (Fabaceae) gra ins, su ch a s peas an d beans , are d eriv ed from crop s tha t are usua ll y culti vat ed in the absen ce of mine ral nitr og en fert ilis er as thes e crop s can obta in thei r nitr ogen req uire ment natu ra lly from the air via biol ogic al nitrog en fixat ion.
Ther ef ore, pul ses prese nt a sign ific an tly lower gre enh ouse gas (GH G) fo otp rint tha n cro ps deman din g ni trog en ferti lise r, whi lst also offe ri ng signi fican t quant itie s of st arch for the bre win g an d dis ti llin g in dust ries . Mitiga tion of ag ricul ture deriv ed GHG em issi on s throu gh util is atio n of puls es can ha ve a po siti ve envi ron ment al im pact . To this en d, th e pote ntia l of exp loit ing
dry, dehull ed faba bean (Vici a fa ba L.) ke rnel fl our as an adju nct fo r beer prod ucti on was ev alua ted . The impa ct of diffe rent te mper atur e regim es an d comme rc ial enz ymes wer e asse ssed for their effe ct on wort: visc osit y; runof f rate ; pri mar y amino nitr ogen con tent and, ferm ent abil ity. Faba bean s demo nstr ate d in suff icie nt end ogen ous enz yme cap acity for star ch conve rsi on and gene rate d a viscou s wort. Howe ver, usin g a step ped temper atur e mash ing regime and exog enou s enzym e addit ions , the faba bea n wor t was com para ble in proc essa bilit y and fermen tabi lity to that of 100% malte d bar ley wort. The faba base d beer and co-pro duc t qual itie s dem onst rat e the envir onme ntal , nu trit iona l and comm ercia l pote nti al of pulses in bre win g. © 2020 Th e
Aut hor s. Jou rnal of the Instit ut e of Brewi ng publi shed by John Wiley & Sons Ltd on behal f of The Instit ute of Bre wing & Disti llin g
Kirsty Black, Athina Tziboula‐Clarke ,Philip J. White ,Pietro P.M. Iannetta ,Graeme Walker
