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dc.contributor.authorBogdan, Paulina
dc.date.accessioned2016-07-11T10:00:35Z
dc.date.available2016-07-11T10:00:35Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 5-6pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractUnmalted cereals or pseudocereals, including amaranth and quinoa can partially replace malt in beer production. Cereals, such as barley as well as malted grains are rich in β-glucan. During brewing it comes to wort and then is detected in the final product. The β-glucan is known to cause problems during wort and beer filtration, as it increases viscosity. Moreover, high molecular β-glucan may generate turbidity in the final product [1]. On the other hand, it can be advantageous from the nutritional point of view [2]. Substitution of malt with unmalted cereals or pseudocereals may even increase β-glucan content in wort and then in beer. It is connected with: (1) lower amount of malt being used and consequently lower β-glucanase activity, synthesized in grains during malting, (2) higher amount of high molecular polysaccharides coming from grains, which weren’t modified during malting [3]. The purpose of this study was to investigate the changes in β-glucan content during wort and beer production when 10 or 30 % malt was replaced with unmalted quinoa or amaranth.en_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Scienceen_EN
dc.titleThe changes of β-glucan content during beer production with unmalted pseudocerealsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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