The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F22%3A43920826" target="_blank" >RIV/62156489:43210/22:43920826 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/foods11010031" target="_blank" >https://doi.org/10.3390/foods11010031</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods11010031" target="_blank" >10.3390/foods11010031</a>
Alternative languages
Result language
angličtina
Original language name
The Use of Unconventional Malts in Beer Production and Their Effect on the Wort Viscosity
Original language description
The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study-barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa.sMINUS SIGN 1. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40500 - Other agricultural sciences
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2022
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
11
Issue of the periodical within the volume
1
Country of publishing house
CH - SWITZERLAND
Number of pages
9
Pages from-to
31
UT code for WoS article
000751129800001
EID of the result in the Scopus database
2-s2.0-85121788381