Effect of mashing with commercial enzymes on the properties of sorghum worts

R. C. Agu, G. H. Palmer

    Research output: Contribution to journalArticle

    Abstract

    Comparative mashing trials of sorghum showed that the enzyme complex used to convert raw sorghum in brewing produced different levels of protein breakdown but reduced foaming potentials to similar degrees. Significant improvement in foaming potential of worts were achieved when usual mashing procedures were replaced by a two-stage mashing process where late addition of gelatinized sorghum grist re-established foam stability. This late addition of part of the gelatinized grist may limit enzymic destruction of foam-stabilizing substances.

    Original languageEnglish
    Pages (from-to)43-48
    Number of pages6
    JournalWorld Journal of Microbiology and Biotechnology
    Volume14
    Issue number1
    DOIs
    Publication statusPublished - 1998

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    mashing
    foaming
    foams
    enzymes
    brewing
    proteins

    Keywords

    • Commercial enzymes
    • Foam
    • Mashing
    • Sorghum

    Cite this

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    Effect of mashing with commercial enzymes on the properties of sorghum worts. / Agu, R. C.; Palmer, G. H.

    In: World Journal of Microbiology and Biotechnology, Vol. 14, No. 1, 1998, p. 43-48.

    Research output: Contribution to journalArticle

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