Title:	Caracterização e processamento de cevada cultivada no Cerrado brasileiro
Authors:	Pinheiro, Lourenço di Giorgio Silva
Orientador(es)::	Ghesti, Grace Ferreira
Assunto::	Cevada - cultivo Cerrados - agricultura Cerveja Malteação
Issue Date:	3-Nov-2016
Data de defesa::	10-Jun-2016
Citation:	PINHEIRO, Lourenço di Giorgio Silva. Caracterização e processamento de cevada cultivada no Cerrado brasileiro. 2016. xvii, 78 f., il. Dissertação (Mestrado em Tecnologia Química e Biológica)—Universidade de Brasília, Brasília, 2016.
Abstract:	Brazil is amongst the larger beer producers in the world with the third largest production. International interest placed micro beer producers on center stage further increasing the demand for malt, one of the main inputs of the industry. As an issue not only of quantity but also of quality, cottage beer industries require special, above average ingredients to enter the market. In order to expand barley plantations in the country, provide support to improvement of the logistic issues involved in supplying inputs to the industry and produce malts of differing qualities, a feasible option is the growing the cereal in the Centre-West. It’s mechanical agriculture allows for artificial irrigation. The objective of this work was to evaluate malting parameters for the development of and adequate process methodology applied to barley grown in the Brazilian Cerrado. To this end, biochemical, chemical and physical analyses were made on both barley and malt and then data was compared with existing literature. The first variety studied in a non-irrigated setting revealed an excessive fungi contamination and could not be used by the food industry. The artificially irrigated barley was malted in an exclusive manner so as to provide a malt for the beer production. At the end of processing, two malts were obtained, M1 e M2, presenting 50% and 48% de extract each (43% commercial malt) and coloring of 12 and 15 EBC (7 EBC commercial malt). In terms of enzymatic activity, the enzyme β amylase was observed 20,3 UI (M1), 21,4 UI (M2) and 21 UI (commercial malt), and in relation to enzyme α amylase observed was 3,25 UI (M1), 2,5 UI (M2), 16,3 UI (commercial malt). As the special malts, that present coloring above 20 EBC, do not have significant sugar leves, the barley and malts produced may be used by the beer industry, enriching Centre-West agriculture with new grain varieties that may have value added after malting, also contributing to an underdeveloped commercial segment in Brazil.
metadata.dc.description.unidade:	Instituto de Química (IQ)
Description:	Dissertação (mestrado)—Universidade de Brasília, Instituto de Química, Programa de Pós-Graduação em Tecnologia Química e Biológica, 2016.
metadata.dc.description.ppg:	Programa de Pós-Graduação em Tecnologias Química e Biológica
Licença::	A concessão da licença deste item refere-se ao termo de autorização impresso assinado pelo autor com as seguintes condições: Na qualidade de titular dos direitos de autor da publicação, autorizo a Universidade de Brasília e o IBICT a disponibilizar por meio dos sites www.bce.unb.br, www.ibict.br, http://hercules.vtls.com/cgi-bin/ndltd/chameleon?lng=pt&skin=ndltd sem ressarcimento dos direitos autorais, de acordo com a Lei nº 9610/98, o texto integral da obra disponibilizada, conforme permissões assinaladas, para fins de leitura, impressão e/ou download, a título de divulgação da produção científica brasileira, a partir desta data.
DOI:	http://dx.doi.org/10.26512/2016.06.D.21655
Appears in Collections:	Teses, dissertações e produtos pós-doutorado

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