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DEXTRINS IN SORGHUM BEER
Author(s) -
Glennie C. W.,
Wight A. W.
Publication year - 1986
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.2050-0416.1986.tb04428.x
Subject(s) - mashing , chemistry , sorghum , food science , pullulanase , chromatography , starch , agronomy , biology
Dextrins containing from 4 to 10 glucose units were determined in sorghum malt, wort and beer by means of HPLC. Throughout a malting period of 10 days approximately 5% fermentable sugars and only trace amounts of dextrins could be detected and the pattern remained constant. During mashing, using maize adjunct and at pH 4, there was a rapid build‐up of a wide range of dextrins but their content was greatly reduced during the final stages of mashing. Both sorghum and barley beer contained similar amounts of dextrins containing 4 to 9 glucose units. The majority of these dextrins was branched as their concentration was reduced to a great extent by the action of pullulanase. Dextrins containing more than 10 glucose units were detected and their concentration was also diminished by pullulanase.