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Laboratory trials on brewing using barley grain, degermed maize and industrial enzymes.

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1977) Laboratory trials on brewing using barley grain, degermed maize and industrial enzymes. Journal of Food Science and Technology, India, 14 (6). 277-279, 13 ref..

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Abstract

Studies show that barley malt can be replaced by barley grain up to 50% and a brew with acceptable characteristics can be obtained by making use of commercial microbial enzymes such as bacterial proteinases and alpha-amylases. Conditions were standardized in the laboratory to obtain a wort with desirable characteristics that could be fermented smoothly. alpha-amino N content of the microbial enzyme-treated wort was greater and the quality of wort resembled in colour and flavour that of all-malt wort. The % original extract was also greater in the former than in the latter.

Item Type: Article
Uncontrolled Keywords: BREWING-; beer worts, brewing bacterial enzymes & quality of; BACTERIA-; ENZYMES-; WORTS-; BEER-; brewing bacterial enzymes & quality of beer worts
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 21 Cereals
Divisions: Food Microbiology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Mar 2010 06:57
Last Modified: 24 Mar 2010 06:57
URI: http://ir.cftri.com/id/eprint/7006

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