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 resulted in higher fermentable sugars than other tested conversion rest temperatures. Inclusion of lower mashing-in temperature in the mashing programme also substantially improved the concentrations of free amino nitrogen (128mgL(-1)) and fermentable sugar (58gL(-1)) in the final wort. Therefore, 30-min rest at 40 degrees C followed by 60-min rest at 71 degrees C and 10-min rest at 78 degrees C was found to be a suitable mashing programme for teff malt.     «

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...     »