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BREWING INDUSTRY RESEARCH FOUNDATION AND BREWING
Author(s) -
Harris G.
Publication year - 1958
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1958.tb01672.x
Subject(s) - mashing , brewing , maltotriose , fermentation , starch , yeast , food science , chemistry , microbiology and biotechnology , maltose , sucrose , biochemistry , biology
The development of the carbohydrates of the barley grain, concurrently with the development of the grain itself, is traced, special reference being made to the increase found in the proportion of amylose in the intermediate stages of starch deposition. Carbohydrate losses during malting are considered and the possibility of reducing these losses by decreasing the metabolic rate is discussed. Modifications of mashing procedure might be devised to produce fermentable sugar from part at least of the dextrins which persist when conventional procedures are used, although the desirability or otherwise of these dextrins as beer constituents would first need to be established. Further, it is not inconceivable that enzymic treatments of the wort prior to or during fermentation could be applied with a view to ensuring the smoother and more efficient utilization of maltotriose or even of more complex carbohydrates by yeast.