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Dokumenttyp:
Zeitschriftenaufsatz 
Autor(en):
Zarnkow, M.; Kessler, M.; Back, W.; Arendt, E. K.; Gastl, M. 
Titel:
Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers 
Abstract:
Proso millet is a gluten-free cereal and is therefore considered a suitable raw material for the manufacturing of foods and beverages for people suffering from celiac disease. The objective of this study was to develop an optimal mashing procedure for 100% proso millet malt with a specific emphasis on high amylolytic activity. Therefore, the influence of temperature and pH on the amylolytic enzyme activity during mashing was investigated. Size exclusion chromatography was used to extract differe...    »
 
Zeitschriftentitel:
Journal of the Institute of Brewing 
Jahr:
2010 
Band / Volume:
116 
Heft / Issue:
Seitenangaben Beitrag:
141-150 
Print-ISSN:
0046-9750 
Hinweise:
Zarnkow, Martin Kessler, Matthias Back, Werner Arendt, Elke K. Gastl, Martina