Effects of Fortified Wheat Bran Arabinoxylan on the Quality of Wheat Malt Beer [PDF]
FoodsArabinoxylan, a key non-starch polysaccharide in wheat bran, significantly influences the quality and health benefits of wheat beer. This study aimed to investigate how wheat bran addition (0–20%) affects water-extracted arabinoxylan (WEAX) content and ...
Kai Jiang, Yuhong Jin
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Comparison of Physicochemical Properties and Metabolite Profiling Using 1H NMR Spectroscopy of Korean Wheat Malt [PDF]
Foods, 2020 The objective of this study was to compare the physicochemical, enzymatic, and metabolic properties of two control wheat malts imported from Germany and the US to those of malts made from three Korean wheat varieties: Triticumaestivum L., var ...
Yang Soo Byeon +5 more
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Degradation of soybean meal proteins by wheat malt endopeptidase and the antioxidant capacity of the enzymolytic products [PDF]
Frontiers in Nutrition, 2023 This study investigated the hydrolysis effect of the endopeptidase from wheat malt on the soybean meal proteins. The results indicated that the endopeptidase broke the peptide bonds of soybean meal proteins and converted the alcohol- and alkali-soluble ...
Jingxiao Fan +3 more
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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
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Non-Starch Polysaccharides in Wheat Beers and Barley Malt beers: A Comparative Study
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 +3 more sources
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
Polish Journal of Food and Nutrition Sciences, 2022 Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different ...
Justyna Belcar +2 more
doaj +2 more sources
Pathogens, 2019 The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt.
Daniela Horvat +2 more
exaly +3 more sources
Biotechnological Tools for the Production of Low-FODMAP Wholegrain Wheat and Rye Cookies and Crackers [PDF]
FoodsFermentable oligosaccharides, di- and monosaccharides, and polyols defined as FODMAPs readily trigger the symptoms of irritable bowel syndrome (IBS), which affects up to 23% of the population, through several mechanisms. A low-FODMAP diet is a short-term
Aleksandra M. Torbica +6 more
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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
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Effects of Wheat Malt-Derived Endo-Β-1, 4-Xylanase Supplementation on The Quality of Wheat Beer [PDF]
BIO Web of Conferences, 2023 Endo-β-1, 4-xylanase (EC 3.2.1.8) is a key enzyme in the degradation of Arabinoxylan (AX). AX and its degradation products are the key substances that affect the viscosity, turbidity, filtration speed, alcohol, foam performance, and health care function ...
Xing Wenjiao +5 more
doaj +1 more source