Unraveling and utilizing the changes in carbohydrates of malt in respect to sustainable and innovative malting and brewing KU Leuven
Malting of barley is a traditional process, producing malt as the main raw material for beer brewing. Over the past decade, however, the industry is confronted with a substantial increase in the gelatinization temperature of starch, which has a negative impact on the brewing process. Insufficient understanding of the impact of different malting steps on starch and non-starch carbohydrates furthermore leads to a loss of carbohydrates and ...