Open Access. Powered by Scholars. Published by Universities.®
- Discipline
- Institution
- Publication
- Publication Type
Articles 1 - 5 of 5
Full-Text Articles in Food Science
The Study Of Mashing Methods And Features Of Fermentations Products, Mybeshir Pajaziti, Kastriot Pehlivani
The Study Of Mashing Methods And Features Of Fermentations Products, Mybeshir Pajaziti, Kastriot Pehlivani
UBT International Conference
If mashing is conducted at 62 to 63˚C, a higher maltose composition is obtained, and the limit is of fermentation rate is higher. The wort, which has a lot of maltose ferments quickly, and the yeast is kept suspended for a long time. Continuous mashing at 62 to 64˚C yields beer with a high fermentation limit; if these temperatures are exceeded, and continuous mashing is carried out at 72 to 75˚C, beers with high dextrin content and low fermentation limit are obtained. To produce beer, primary and secondary fermentation are performed. During primary fermentation, the obtained sugars are converted into …
Biogenic Amines As A Product Of The Metabolism Of Proteins In Beer, Hayden Koller
Biogenic Amines As A Product Of The Metabolism Of Proteins In Beer, Hayden Koller
Electronic Theses and Dissertations
For many years the only beer that was commercially available in the United States were simple lagers and ales made primarily of barley (and other cereals), water, hops, and yeast. These beer varieties were simple and quick to produce with high levels of consistency. In the last 30 years the rise in craft and microbreweries have dramatically changed the landscape of brewing and beer. As smaller breweries rose in popularity so did the use of unique ingredients such as vegetables, fruits, herbs, meat, etc. along with higher gravity mashes and long barrel aging times. All these ingredients have a profound …
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Optimization On Qualitative Analysis Of Saccharides In Beer By Maldi-Tof Ms, Meng Xian-Ren, Xie Ming-Yong, Nie Shao-Ping, Wang Jun-Qiao
Food and Machinery
In this study, the experimental condition for qualitative analysis of saccharides in beer was optimized by choosing different matrices, including. 2,5-dihydroxybenzoic acid (2,5-DHB), super DHB, 2,4,6-trihydroxyacetophenone, and setting different beer concentrations from undiluted to 1 000-fold dilution. Results indicated that 2,4,6-trihydroxyacetophenone was better than 2,5-dihydroxybenzoic acid and super DHB in the application of characterizing saccharides in beer by MALDI TOF MS. When the beer sample is diluted 10 times with 2,4,6-trihydroxyacetophenone as matrix, MALDI TOF MS performed well in qualitative analysis of saccharides in beer.
Experimental Archaeology And Brewing Beer: A Modern Reproduction Of The "Hymn To Ninkasi", Mahayla Roscoe
Experimental Archaeology And Brewing Beer: A Modern Reproduction Of The "Hymn To Ninkasi", Mahayla Roscoe
Honor Scholar Theses
Alcoholic beverages, and beer in particular, have had an extensive impact on human civilization. People have been brewing beer for thousands of years, and some scholars even argue that it was humanity’s thirst for beer rather than a hunger for bread that motivated the domestication of cereal grains ca. 9500-8000 B.C.E. If this argument is to be believed, beer would have acted as a precursor to the Neolithic Revolution and inspired people to develop agrarian economies and abandon their nomadic lifestyle. By the time that the Sumerian civilization in ancient Mesopotamia arose, beer production was a well-known and respected craft. …
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer's spent grain for the production of bread is also covered.