Effect of mashing temperatures and endo-β-glucanase on β-glucan content of malt worts

G. H. Palmer, R. C. Agu

    Research output: Contribution to journalArticle

    16 Citations (Scopus)

    Abstract

    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.

    Original languageEnglish
    Pages (from-to)233-235
    Number of pages3
    JournalJournal of the Institute of Brewing
    Volume105
    Issue number4
    Publication statusPublished - 1999

    Keywords

    • β-D-glucan
    • Endo-β-glucanase
    • Malting
    • Mashing
    • Temperature

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