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Title:

Optimisation of the Mashing Procedure for 100% Malted Proso Millet (Panicum miliaceum L.) as a Raw Material for Gluten-free Beverages and Beers

Document type:
Zeitschriftenaufsatz
Author(s):
Zarnkow, M.; Kessler, M.; Back, W.; Arendt, E. K.; Gastl, M.
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...     »
Journal title:
Journal of the Institute of Brewing
Year:
2010
Journal volume:
116
Journal issue:
2
Pages contribution:
141-150
Print-ISSN:
0046-9750
Notes:
Zarnkow, Martin Kessler, Matthias Back, Werner Arendt, Elke K. Gastl, Martina
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