Results 11 to 20 of about 3,410 (162)
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
Miaomiao Li, Jinhua Du, Yaxin Zheng
doaj +3 more sources
The Influence of Partial Substitution of Malt with Unmalted Wheat in Grist on Quality Parameters of Lager Beer [PDF]
Beverages, 2020 The aim of this research was to assess whether the grist mixture (50% malt, 34% maize grits, and 16% unmalted wheat) used for the production of beer 1 could be appropriate for lager to retain the declared quality and colloidal stability during the ...
Vinko Krstanović +4 more
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LWT - Food Science and TechnologyRecent trends favor using durum wheat malt as a substitute for barley malt, offering craft brewers new opportunities and meeting the demand for unique beer styles. This study investigated the malting process of the Sicilian durum wheat variety Perciasacchi, focusing on the impact of steeping conditions on malt quality.
Aldo Todaro +2 more
exaly +6 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.
Valentina Spanic +3 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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Comparison of the Degree of Hydrolytic and Cytolytic Modification in Wheat Malts Obtained from Grain of Selected Wheat Cultivars Produced at Different Levels of Nitrogen Fertilisation [PDF]
MoleculesThe degree of hydrolytic modification (marked by parameters: extractive capacity, diastatic power and degree of fermentation) in wheat malts significantly influences their quality, determining their potential for use in brewing. Nitrogen fertilisation at
Józef Gorzelany, Justyna Belcar
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Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking
Applied SciencesMalt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the ...
Agnieszka Salamon +3 more
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Water-soluble protein molecular weight distribution and effects on wheat malt quality during malting [PDF]
Journal of the Institute of Brewing, 2014 Yuhong Jin
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Relationship between Kolbach index and other quality parameters of wheat malt [PDF]
Journal of the Institute of Brewing, 2012 Y. Jin, J. Du, K. Zhang, L. Xie, P. Li
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Acta Universitatis Cibiniensis. Series E: Food TechnologyThe nitrogen fertilisation used and the wheat cultivar significantly affect grain quality, determining its suitability for use in malting and brewing. Nitrogen fertilisation at a dose of 60 and 80 kg N.ha−1 used in 3-year field experiments had a positive
Belcar Justyna +2 more
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