Barley malt substitutes – their role today and in near future. Part 1 – Sugar adjuncts and barley, corn and rice as cereal adjuncts

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60193697%3A_____%2F22%3AN0000006" target="_blank" >RIV/60193697:_____/22:N0000006 - isvavai.cz</a>

Výsledek na webu

<a href="https://kvasnyprumysl.eu/index.php/kp/article/view/264" target="_blank" >https://kvasnyprumysl.eu/index.php/kp/article/view/264</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.18832/kp2021.68.602" target="_blank" >10.18832/kp2021.68.602</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Barley malt substitutes – their role today and in near future. Part 1 – Sugar adjuncts and barley, corn and rice as cereal adjuncts

Popis výsledku v původním jazyce

Although barley malt is considered a traditional appropriate raw material for beer production, there are several reasons to introduce alternative sugar or starchy materials into brewing. Economic and market demands play a crucial role in the selection of raw materials. However, different adjuncts bring various technological challenges due to their specific physicochemical properties as well as the degree of processing when entering to the brewery. This review is focused on the current practice as well as on innovations in the use of several barley malt substitutes. The beer production from various proportions of adjuncts is presented step by step and the pros and cons associated with technological changes and equipment are discussed. The impact on sensory character is also considered. The aim of the paper is to offer theoretical background and reveal the latest possibilities for practice.

Název v anglickém jazyce

Barley malt substitutes – their role today and in near future. Part 1 – Sugar adjuncts and barley, corn and rice as cereal adjuncts

Popis výsledku anglicky

Although barley malt is considered a traditional appropriate raw material for beer production, there are several reasons to introduce alternative sugar or starchy materials into brewing. Economic and market demands play a crucial role in the selection of raw materials. However, different adjuncts bring various technological challenges due to their specific physicochemical properties as well as the degree of processing when entering to the brewery. This review is focused on the current practice as well as on innovations in the use of several barley malt substitutes. The beer production from various proportions of adjuncts is presented step by step and the pros and cons associated with technological changes and equipment are discussed. The impact on sensory character is also considered. The aim of the paper is to offer theoretical background and reveal the latest possibilities for practice.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2022

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

KVASNÝ PRŮMYSL

ISSN

2570-8619

e-ISSN

2570-8619

Svazek periodika

68

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

17

Strana od-do

602-618

Kód UT WoS článku

000815028000001

EID výsledku v databázi Scopus

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