Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study [PDF]
Foods, 2020 Non-starch polysaccharides (NSPs) in beers attract extensive attention due to their health benefits. The aim of this work was to investigate and compare NSPs including arabinoxylan, arabinogalactan, β−glucans, and mannose polymers in wheat and
exaly +7 more sources
Applied Sciences (Switzerland), 2022 The Volatile Organic Compounds (VOCs) of common wheat of different origin (variety and altitude of cultivation) and craft wheat beers produced by using the wheat themselves were analyzed by SPME GC-MS.
Giampiero Sacchetti +2 more
exaly +4 more sources
Optimisation of quality features of new wheat beers fermented through sequential inoculation of non-Saccharomyces and Saccharomyces yeasts [PDF]
HeliyonThe choice of the starchy ingredients as well as that of the yeasts strongly can represent a useful tool to differentiate the final beers. Our research investigated twelve white beers obtained applying a 2-factor mixed 3-level/4-level experimental design.
Carmela Gerardi +2 more
exaly +4 more sources
Effect of Coriander Seed Addition at Different Stages of Brewing on Selected Parameters of Low-Alcohol Wheat Beers [PDF]
MoleculesIn recent years, there has been a significant decline in interest in high-alcohol beers, while interest in low- and non-alcohol beers is growing. The aim of this study was to investigate the influence of the addition of coriander seeds at various stages ...
Aneta Pater +2 more
exaly +4 more sources
Brewing with Whole Wheat Bread to Produce Different Beer Styles [PDF]
FoodsBeer is one of the most widely consumed alcoholic beverages and is rich in nutrients. Meanwhile, bread waste is a major contributor to global food waste.
Carlos Martin-Lobera +3 more
doaj +4 more sources
Effect of the Addition of Lemongrass (Cymbopogon citratus) on the Quality and Microbiological Stability of Craft Wheat Beers [PDF]
Molecules, 2022 Lemongrass (Cymbopogon citratus) is a valuable source of vitamins, macro- and microelements, and essential oils. The purpose of this study was to compare the physicochemical properties, sensory properties, antioxidant activity, and microbiological ...
Justyna Belcar, Józef Gorzelany
doaj +2 more sources
Impact of the Addition of Fruits of Kamchatka Berries (L. caerulea var. kamtschatica) and Haskap (L. caerulea var. emphyllocalyx) on the Physicochemical Properties, Polyphenolic Content, Antioxidant Activity and Sensory Evaluation Craft Wheat Beers [PDF]
Molecules, 2023 Kamchatka berry (Lonicera caerulea var. kamtschatica) and haskap (Lonicera caerulea var. emphyllocalyx) fruit are important sources of bioactive compounds, mainly polyphenols, but also macro- and microelements. Physico-chemical analysis showed that wheat
Justyna Belcar +3 more
doaj +2 more sources
The Effect of the Addition of Ozonated and Non-Ozonated Fruits of the Saskatoon Berry (Amelanchier alnifolia Nutt.) on the Quality and Pro-Healthy Profile of Craft Wheat Beers [PDF]
Molecules, 2022 Research into the suitability of domestic raw materials, including, for example, new wheat cultivars and fruit additives for the production of flavoured beers, is increasingly being undertaken by minibreweries and craft breweries.
Józef Gorzelany +5 more
doaj +2 more sources
Comparative Study on Protein Composition and Foam Characteristics of Barley and Wheat Beer [PDF]
FoodsProtein is an important component of beer, and its type, content and molecular weight directly affect the quality of beer, especially the foam quality of beer.
Xiu Li +3 more
doaj +4 more sources
The Influence of Selected Winter Wheat Cultivars Grown in Poland and the Growing Season on the Quality of Wheat Beers Produced from Them [PDF]
FoodsThe wheat cultivar significantly influences the quality of grain and malt, which are used to produce wheat beers, determining their potential for use in brewing.
Justyna Belcar, Józef Gorzelany
doaj +2 more sources