Effects of silica gel on reduction in gluten during several beer brewing stages

Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabili...

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Autores principales: Benítez, Elisa Inés, Acquisgrana, María Rosario, Peruchena, Nélida María, Sosa, Gladis Laura, Lozano, Jorge Enrique
Formato: Artículo
Lenguaje:Inglés
Publicado: Institute of Food Science and Technology. Oxford University Press 2026
Materias:
Barley
Beverages
Gluten
Proteins
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/60064
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-60064
record_format dspace
spelling I48-R184-123456789-600642026-02-18T14:30:16Z Effects of silica gel on reduction in gluten during several beer brewing stages Benítez, Elisa Inés Acquisgrana, María Rosario Peruchena, Nélida María Sosa, Gladis Laura Lozano, Jorge Enrique Barley Beverages Gluten Proteins Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. This work presents the studies conducted to identify the stage where the addition of SG is more convenient in order to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorpora- tion of SG during fermentation allows the reduction in more gluten than the others brewery stages stud- ied, without changing significantly the yeast nutritional value of beer. Furthermore, the use of SG promotes the reduction in polysaccharides which obstruct filtration. 2026-02-18T12:02:35Z 2026-02-18T12:02:35Z 2016 Artículo Benítez, Elisa Inés, et al., 2016. Effects of silica gel on reduction in gluten during several beer brewing stages. International Journal of Food Science and Technology. Oxford: Institute of Food Science and Technology. Oxford University Press, vol. 51, p. 920-928. E-ISSN 1365-2621. DOI https://doi.org/10.1111/ijfs.13053 0950-5423 http://repositorio.unne.edu.ar/handle/123456789/60064 eng https://doi.org/10.1111/ijfs.13053 https://academic.oup.com/ijfst/article/51/4/920/7774776 openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf p. 920-928 application/pdf Institute of Food Science and Technology. Oxford University Press International Journal of Food Science and Technology, 2016, vol. 51, p. 920-928.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Barley
Beverages
Gluten
Proteins
spellingShingle Barley
Beverages
Gluten
Proteins
Benítez, Elisa Inés
Acquisgrana, María Rosario
Peruchena, Nélida María
Sosa, Gladis Laura
Lozano, Jorge Enrique
Effects of silica gel on reduction in gluten during several beer brewing stages
topic_facet Barley
Beverages
Gluten
Proteins
description Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitable for people with coeliac disease. During the brewing process, the elimination of the haze-active precursor is performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. This work presents the studies conducted to identify the stage where the addition of SG is more convenient in order to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorpora- tion of SG during fermentation allows the reduction in more gluten than the others brewery stages stud- ied, without changing significantly the yeast nutritional value of beer. Furthermore, the use of SG promotes the reduction in polysaccharides which obstruct filtration.
format Artículo
author Benítez, Elisa Inés
Acquisgrana, María Rosario
Peruchena, Nélida María
Sosa, Gladis Laura
Lozano, Jorge Enrique
author_facet Benítez, Elisa Inés
Acquisgrana, María Rosario
Peruchena, Nélida María
Sosa, Gladis Laura
Lozano, Jorge Enrique
author_sort Benítez, Elisa Inés
title Effects of silica gel on reduction in gluten during several beer brewing stages
title_short Effects of silica gel on reduction in gluten during several beer brewing stages
title_full Effects of silica gel on reduction in gluten during several beer brewing stages
title_fullStr Effects of silica gel on reduction in gluten during several beer brewing stages
title_full_unstemmed Effects of silica gel on reduction in gluten during several beer brewing stages
title_sort effects of silica gel on reduction in gluten during several beer brewing stages
publisher Institute of Food Science and Technology. Oxford University Press
publishDate 2026
url http://repositorio.unne.edu.ar/handle/123456789/60064
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AT sosagladislaura effectsofsilicagelonreductioninglutenduringseveralbeerbrewingstages
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