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CARBOHYDRATES IN MALTING AND BREWING XII. RECOVERY AND PROPERTIES OF WORTS PREPARED USING CEREAL ADJUNCTS
Author(s) -
Harris G.,
MacWilliam I. C.
Publication year - 1961
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.2050-0416.1961.tb01774.x
Subject(s) - brewing , chemistry , food science , agronomy , biology , fermentation
When maize flakes, barley flakes, rice flakes, wheat starch or commercial flours made from soft wheat were mashed with equal weights of representative malts for 1 hr. at 150° F. (65.5° C.) and with a mash concentration of 16%, recoveries of carbohydrate in the worts were generally satisfactory. At greater mash concentrations, g.,50%, carbohydrate extraction even in all‐malt mashes was low after 1 hr. However, the use of adjuncts derived from soft wheat generally gave good recoveries when mashing was carried out even at this concentration using a mashing temperature of 150° F. when the duration of mashing was extended to 3 hr. and only 25% of the adjunct was employed in the grist. In mashes at 145° F. (62.7° C), recovery from wheat flour, barley or rice flakes was less complete than at 150° F. although maize flakes gave good yields. Maize starch as expected gave poor yields but a sample of pre‐gelatinized maize starch gave excellent recovery.