We report for the first time application of HS-SPME-GC coupled with sulfur-specific pulsed flame photometric detection to sensitively analyze volatile sulfur compounds (VSC’s) present in drum roasted malt and barley samples typically used brewing. Twenty-five VSC’s were identified across a range 9 products produced from barley/malt. Thiophenes (n = 10) major class heterocyclic identified, along...

poses a marketing problem for brewing companies because nobody wants to consume a “toxin” and DON has Fusarium head blight (FHB), incited by Fusarium graminearum been associated with beer gushing (Schwarz et al., 1995). Schwabe, has caused devastating losses in both yield and quality of barBeer gushing or overfoaming is the most easily identifiley (Hordeum vulgare L.) produced in the northern G...

Quinoa (Chenopodium quinoa Willd) is a nutritious pseudocereal that more stress-tolerant compared with traditional cereals. It an excellent example of climate-smart crop resilient to climate change barley. The purpose the study was investigate optimum malting conditions required produce malt using barley as control. Response surface methodology (RSM) used influence two parameters steeping time ...

The article reflects the possibilities of using descriptor-profile method in modeling recipes functional food products taking into account consumer preferences. Preserved foods sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. simulation preferences preserved product was carried out a tasting analysis. There were thirty-two features descriptors identifi...

Gushing is a phenomenon in which beer spontaneously, without agitation, vigorously foams out from its container immediately on opening. Gushing has a marked negative effect on the overall image of beer. Numerous factors causing and contributing to gushing have been reported. Two types of gushing can be distinguished based on the origin of gushing-inducing substances. Non-malt related gushing, i...

Abstract This study investigated the effects on beer colloidal stability of full-scale brewing with adjuncts, enzymes, and finings. Industrial lager beers were produced solely from barley malt or adjuncts (corn grist starch syrup unmalted barley). Various stabilization aids also used (silica gel, PVPP, proline-specific endoprotease, carrageenan). Predictive shelf-life tests conducted. We analyz...

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these commercial enzyme added to bread wheat flour in a level that provides the same amylolytic activity their effects on quality investigated. The germination process significantly increased but also caused significant cha...

Large Scale Demonstration (LSD) of Malt barley were conducted in Oromia regional state two producing Zones Arsi. From the zones (Arsi and west Arsi ) 4 districts three them namely Lemu-bilbilo, Arsi-Robe Hetosa from zone, one district Kofale West zone included program.