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Document type:
Zeitschriftenaufsatz 
Author(s):
Gebremariam, M. M.; Abegaz, K.; Zarnkow, M.; Becker, T. 
Title:
Studies on the mashing conditions of teff (Eragrostis tef) malt as a raw material for lactic acid-fermented gluten-free beverage 
Abstract:
Formation of extracts and fermentable sugars during mashing can be limited by incomplete starch gelatinisation. The aim of this research was to develop mashing programme for 100% teff malt as a potential raw material for gluten-free lactic acid-fermented beverage. Isothermal mashing at temperatures ranging between 60 and 84 degrees C was conducted, and the highest extract (85%) was observed for the wort samples produced at temperatures higher than 76 degrees C. Sixty-minute rest at 71 degrees C...    »
 
Journal title:
International Journal of Food Science and Technology 
Year:
2015 
Journal volume:
50 
Journal issue:
Pages contribution:
2032-2037 
Fulltext / DOI:
Print-ISSN:
0950-5423 
Notes:
Gebremariam, Mekonnen M. Abegaz, Kebede Zarnkow, Martin Becker, Thomas Gebremariam, Mekonnen/L-7996-2016 Gebremariam, Mekonnen/0000-0002-1918-6330 1365-2621