GLUTEN-FREE OAT MALT AS BREWING RAW MATERIAL
نویسندگان
چکیده
منابع مشابه
Gluten-Free Beer via Hydrodynamic Cavitation Assisted Brewing ofBarley Malts
We provide evidence that novel brewing technology based on controlled hydrodynamic cavitation greatly reduces gluten concentration in wort and finished beer. We advance the hypothesis that the degradation of proline, the most recalcitrant among gluten constituents, leads to gluten concentration reduction in the unfermented as well as in the fermenting wort and later during maturation. These fin...
متن کاملGermination of oat and quinoa and evaluation of the malts as gluten free baking ingredients.
Germination can be used to improve the sensory and nutritional properties of cereal and pseudocereal grains. Oat and quinoa are rich in minerals, vitamins and fibre while quinoa also contains high amounts of protein of a high nutritional value. In this study, oat and quinoa malts were produced and incorporated in a rice and potato based gluten free formulation. Germination of oat led to a drast...
متن کاملGypsum Composites with CDW as Raw Material
Abstract—In this study, the feasibility of incorporating ceramic waste from bricks (perforated brick and double hollow brick) and extruded polystyrene (XPS) waste, is analysed. Results show that it is possible to incorporate up to 25% of ceramic waste and 4% of XPS waste over the weight of gypsum in a gypsum matrix. Furthermore, with the addition of ceramic waste an 8% of surface hardness incre...
متن کاملLignocellulose as raw material in fermentation processes
Lignocellulose in the form of forestry, agricultural, and agro-industrial wastes is accumulated in large quantities every year. These materials are mainly composed of three groups of polymers, namely cellulose, hemicellulose, and lignin. Cellulose and hemicellulose are sugar rich fractions of interest for use in fermentation processes, since microorganisms may use the sugars for growth and prod...
متن کاملGluten contamination in the Canadian commercial oat supply
A growing body of evidence suggests that a majority of people with celiac disease and on a gluten-free diet can safely consume pure oats in moderate amounts; however, previous studies have indicated that the commercial oat supply in other countries, and in Canada to some extent, is contaminated with other grains. This study has confirmed that the commercial oat supply in Canada is heavily conta...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
سال: 2013
ISSN: 1425-6959
DOI: 10.15193/zntj/2013/86/181-190