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USE OF NITROGEN DIOXIDE AFTER STEEPING TO INHIBIT FORMATION OF NITROSAMINES IN MALT
Author(s) -
O'Farrell D. D.
Publication year - 1987
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.2050-0416.1987.tb04473.x
Subject(s) - steeping , chemistry , flavour , food science , germination , nitrogen , organic chemistry , botany , biology
Application of nitrogen dioxide (NO 2 ) to barley at the start of the germination phase of malting inhibits the formation of NDMA in subsequent kilning, even when high NO x conditions are used. Malts produced using these treatments contained reduced levels of nitrosamines and other analytical values were normal. Beer of sound flavour and other properties was brewed from these malts. However, it has yet to be established whether other nitroso compounds are formed during NO 2 treatment. Consequently a recommendation that this treatment can be adopted as an industrial protocol awaits further investigation .