Keywords
beer marsh
corn starch
enzyme preparations
corn starch
enzyme preparations
How to Cite
Khlynovsky M. INFLUENCE OF CORN STARCH ON THE QUALITY OF BEER WORT // BIOAsia-Altai, 2024. Vol. 4, № 1. P. 261-263. URL: http://journal.asu.ru/bioasia/article/view/16327.
Abstract
The main grain raw material in brewing is barley malt. The traditional practice is to replace malt with unmalted raw materials, including barley, wheat, rye, other cereals and pseudocereals containing starch. Corn starch is a new type of raw material for beer production with improved taste and longer shelf life.
References
1. Kunze W. Technology Brewing and Malting. VLB Berlin, 2004. 968 P.
2. MEBAK. Raw Materials. Barley, Adjuncts, Malt, Hop and Hop Products 2011. Method 2.7 Gelatinization Temperature. P. 106-109.
3. Brewing handbook. Novozymes. Food and Beverages. Denmark. Version 1. 2013. Available from: https://beerzymes.dk/wp-content/uploads/2021/08/Brewing-Handbook-Novozymes.pdf/ Accessed on 01.09.2024
4. Ермолаева Г.А. Справочник работника лаборатории пивоваренного предприятия. СПб: Профессия, 2004. 535 c.
2. MEBAK. Raw Materials. Barley, Adjuncts, Malt, Hop and Hop Products 2011. Method 2.7 Gelatinization Temperature. P. 106-109.
3. Brewing handbook. Novozymes. Food and Beverages. Denmark. Version 1. 2013. Available from: https://beerzymes.dk/wp-content/uploads/2021/08/Brewing-Handbook-Novozymes.pdf/ Accessed on 01.09.2024
4. Ермолаева Г.А. Справочник работника лаборатории пивоваренного предприятия. СПб: Профессия, 2004. 535 c.
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