BREWING WITH BUCKWHEAT AND SORGHUM: IMPACT ON BEER QUALITY
n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials,...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2023-09-01
|
| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| Subjects: | |
| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202303&vol=3&aid=5559 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | n the process of obtaining gluten-free beer, various non-conventional raw materials were used. Some of these have shown real potential in obtaining quality finished products appreciated by consumers. In addition to health issues, several factors also play a role in the choice of these raw materials, one of which is the climate changes that are occurring around the globe. The paper summarizes our own research on the use of two of these non-conventional materials, buckwheat and sorghum, in unmalted form in the technological process of obtaining beer at microbrewery equipment. Through the research carried out, it was aimed to establish optimal conditions for mashing-saccharification and fermentation-aging processes that would lead to a quality finished product. The best results in terms of sensory and physico-chemical characteristics were achieved by beer obtained from 50 % unmalted buckwheat and 50 % unmalted sorghum. |
|---|---|
| ISSN: | 1582-540X |