Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products
نویسندگان
چکیده
منابع مشابه
The microbiology of malting and brewing.
Brewing beer involves microbial activity at every stage, from raw material production and malting to stability in the package. Most of these activities are desirable, as beer is the result of a traditional food fermentation, but others represent threats to the quality of the final product and must be controlled actively through careful management, the daily task of maltsters and brewers globall...
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MetaBrew is a manually curated and comprehensive repository of high quality analysis data concerning kernel, malting and brewing quality of barley cultivars. This includes meta information about the genotypic and phenotypic background (pedigree, row number, seasonal habit, environment, experiment sources). Exploration and export of the information is supported by a web application. MetaBrew is ...
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The aim of this work was to study the viability of recycling the residual yeast and diatomaceous earth (RYDE) slurry generated by the beer brewing industry by composting with animal manures, as well as to evaluate the quality of the composts obtained. Two pilot composting trials were carried out with different mixes: cow manure/RYDE slurry (Pile CM) and sheep manure/RYDE slurry (Pile SM). For a...
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Celiac disease, also called celiac sprue, is an auto-immune disease in which a reaction to a sequence of amino acids in prolamins, especially gliadin of wheat gluten, causes deformation of absorptive villae of the small intestine. As a result, nutrients are poorly absorbed. Children fail to thrive and, in the adult-onset form of the disease, intense intestinal distress is a characteristic, with...
متن کاملThe Continuous Brewing of Beer
Brewing has been mentioned in history as early as Egyptian times and has continued on to the present day with relatively few changes to the basic recipe. Malted barley is the main ingredient, which, when milled and heated in water to extract its nutrients, provides a nourishing sugarand protein-rich solution named wort (pronounced wert), an ideal medium in which yeast may grow and ferment. In c...
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ژورنال
عنوان ژورنال: Comprehensive Reviews in Food Science and Food Safety
سال: 2010
ISSN: 1541-4337,1541-4337
DOI: 10.1111/j.1541-4337.2010.00112.x