Similar basal levels of ß-D-glucans were released into worts produced at 45°C from enzymically active or inactivated flours of milled malts. In contrast, significantly higher levels of ß-D-glucans were found in worts derived from either enzymically active or inactivated malt flours mashed at 65°C. In general, mashing temperature may play a more important role in releasing ß-D-glucans during mashing than enzymes described as ß-glucan-releasing. In this context, the physical release of ß-D-glucan during mashing should be separated from the enzymic release and degradation of ß-D-glucan which occur during malting.
|Number of pages||3|
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 1999|