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A Modified Brewing Procedure Informed by the Enzymatic Profiles of Gluten-Free Malts Significantly Improves Fermentable Sugar Generation in Gluten-Free Brewing

The mashing step underpins the brewing process, during which the endogenous amylolytic enzymes in the malt, chiefly β-amylase, α-amylase, and limit dextrinase, act concurrently to rapidly hydrolyze malt starch to fermentable sugars. With barley malts, the mashing step is relatively straightforward,...

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Principais autores: Andrew J. Ledley, Ryan J. Elias, Helene Hopfer, Darrell W. Cockburn
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2021-07-01
coleção:Beverages
Assuntos:
gluten-free beer
brewing
enzymes
β-amylase
α-amylase
limit dextrinase
Acesso em linha:https://www.mdpi.com/2306-5710/7/3/53
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