Gluten-free beer with unmalted millet
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F24%3A43924653" target="_blank" >RIV/62156489:43210/24:43924653 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1007/s00217-023-04405-8" target="_blank" >https://doi.org/10.1007/s00217-023-04405-8</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-023-04405-8" target="_blank" >10.1007/s00217-023-04405-8</a>
Alternative languages
Result language
angličtina
Original language name
Gluten-free beer with unmalted millet
Original language description
The possibility of using unmalted millet with the help of the enzymes for the production of gluten-free beer was investigated. The enzymes under different conditions were examined to completely saccharify the wort. The optimal conditions for enzymes activity were 85 oC 60 min for amylosubtilin and 60 oC 60 min for glucavamarin and β-glucanase. Since the gluten-free beverage has no colour, roasted buckwheat and boiled coffee as colourants were used. Sample with 30% roasted buckwheat showed good results in colouring the drink and had the best overall impression. Gluten-negative results were obtained for beer samples and all ingredients separately. Nevertheless, further improvements in brewing methods of gluten-free beer are needed. Almost all samples tasted more like cider than beer, without foam and with low pH values (3.5-3.8). The production of gluten-free beer provides an opportunity to attract new customers with gluten intolerance. Imperfect competition is a great advantage for manufacturers.
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
21101 - Food and beverages
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
1438-2385
Volume of the periodical
250
Issue of the periodical within the volume
4
Country of publishing house
DE - GERMANY
Number of pages
7
Pages from-to
999-1005
UT code for WoS article
001145170800002
EID of the result in the Scopus database
2-s2.0-85182689347