Premium
CARBOHYDRATE ANALYSIS OF WORTS PRODUCED FROM UNDER‐MODIFIED AND NORMALLY MODIFIED MALTS
Author(s) -
Greig C. G.
Publication year - 1962
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.2050-0416.1962.tb01847.x
Subject(s) - maltose , maltotriose , chemistry , food science , carbohydrate , biochemistry , sucrose
Carbohydrate analysis was carried out on worts obtained from fully‐modified and under‐modified malt produced from the same lot of barley. The total carbohydrate content of the two worts was approximately the same but a higher proportion of the fermentable sugars—glucose, maltose and maltotriose—was found in the worts from the fully‐modified malt. The worts from the under‐modified malt, on the other hand, contained an increased amount of maltotetraose and a group of unidentified oligosaccharides.