In this section, you can access to the latest technical information related to the FUTURE project topic.

Starch fine molecular structures as a significant controller of the malting, mashing, and fermentation performance during beer production

Background

Starch, as the most abundant component in barley grains, its importance for beer quality is, however, often overlooked. Starch undergoes sequential modifications during the malting, mashing and fermentation process of beer production, which ultimately provides fermentable sugars (FS) for yeast fermentation and determines the beer quality (e.g., sensory attributes, nutritional properties, etc) by forming un-fermentable dextrins.

» Author: Wen-Wen Yu, Hong-Lei Zhai, Guo- Bin Xia, Ke-Yu Tao, Cheng Li, Xian-Qing Yang, Lai-Hao Li

» Publication Date: 01/11/2020

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