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Studies on the preparation of wort from barley malt and degermed maize using microbial enzymes.

Satyanarayana Rao, B. A. and Prasad, M. S. and Venkatanarayana, S. (1976) Studies on the preparation of wort from barley malt and degermed maize using microbial enzymes. Journal of Food Science and Technology, India, 13 (6). 310-312, 15 ref..

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Abstract

Barley malt, an expensive commodity compared to barley grain, is invariably used with or without adjuncts in brewing. In order to reduce the cost of input, an attempt is made to replace malt partially by degermed maize and prepare wort using microbial enzymes during mashing. The quality of wort is compared with that of all-malt wort. Wort of suitable sp. gr. with desirable characteristics such as colour, and carbohydrates, can be prepared using a combination of malt (30%) and degermed maize (70%) with microbial enzyme. The min. alpha-amino N content of wort in the malt/maize combination is inadequate for the growth of yeast and needs modification to maintain the level.

Item Type: Article
Uncontrolled Keywords: MALT-; barley malt, worts microbial enzymes preparation from; BARLEY-; worts microbial enzymes preparation from barley malt; ENZYMES-; corn, worts microbial enzymes preparation from degermed; CORN-; worts microbial enzymes preparation from degermed corn; MICROORGANISMS-; WORTS-
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 02 Barley
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Mar 2010 07:15
Last Modified: 23 Mar 2010 07:15
URI: http://ir.cftri.com/id/eprint/7053

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