< Terug naar vorige pagina

Publicatie

Isothermal and short mashing versus traditional mashing

Boekbijdrage - Boekhoofdstuk Conferentiebijdrage

In 16 case studies the traditional infusion mashing method was compared with isothermal mashing at 60-65°C combined with short mashing at half of the normal mashing time. Also, the effect of mash pH adjustment (5.4-5.6) and application of exogenous enzymes (proteases, glucanases, amylases, and amyloglucosidases) was studied. The results indicated that isothermal short mashing is a potential economic mashing process. Adjustment of the mash pH had a positive effect on the mashing performance. The use of exogenous enzymes gave an increase in the amino acid concentration but this is not an essential advantage for the later fermentation process.
Boek: Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality
Pagina's: 25 - 29
ISBN:9788799303342
Toegankelijkheid:Closed