# Preparation of Specialty Malt Through Explosive Puffing: Characterization of Quality Attributes and Its Effect on Beer Quality

## TL;DR

This study explores using explosive puffing to make specialty malt for beer, showing it improves flavor and antioxidant properties compared to traditional methods.

## Contribution

The novelty lies in introducing explosive puffing as a faster and more effective method for producing specialty malt compared to conventional drum roasting.

## Key findings

- Puffed malt achieved a color of 183.15 EBC with increased roasted pyrazines and caramel-like furans.
- Total phenolic content and antioxidant capacity increased nearly threefold in puffed malt.
- At 15% substitution, puffed malt enhanced beer color, roasted aroma, and antioxidant activity without affecting amino nitrogen or sugar levels.

## Abstract

Driven by the growing demand for flavor diversification in the global craft beer market, conventional drum roasting for specialty malt faces limitations in time consumption and flavor retention. This study aimed to explore explosive puffing as a novel approach for specialty malt production. Base barley malt was treated via explosive puffing at 0.8 MPa to prepare puffed specialty malt, followed by comprehensive characterization of its physicochemical properties, volatile profile, and antioxidant activity, with brewing trials conducted at 15% grist substitution. Results showed that puffed malt reached a color of 183.15 EBC, with formation of roasted pyrazines and caramel-like furans, and a nearly 3-fold increase in total phenolic content and antioxidant capacity. At 15% addition, the puffed malt maintained wort free amino nitrogen and reducing sugar levels, while significantly enhancing beer color, roasted aroma, and antioxidant activity. These findings demonstrate that explosive puffing is a promising alternative to conventional roasting for producing specialty malt.