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Effect of Mashing Temperatures and Endo‐β‐Glucanase on β‐Glucan Content of Malt Worts
Author(s) -
Palmer G. H.,
Agu R. C.
Publication year - 1999
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.2050-0416.1999.tb00024.x
Subject(s) - mashing , glucanase , chemistry , glucan , food science , context (archaeology) , enzyme , biochemistry , biology , paleontology
Similar basal levels of β ‐D‐glucans were released into worts produced at 45°C from enzymically active or inactivated flours of milled malts. In contrast, significantly higher levels of β ‐D‐glucans were found in worts derived from either enzymically active or inactivated malt flours mashed at 65°C. In general, mashing temperature may play a more important role in releasing β ‐D‐glucans during mashing than enzymes described as β ‐glucan‐releasing. In this context, the physical release of β ‐D‐glucan during mashing should be separated from the enzymic release and degradation of β ‐D‐glucan which occur during malting.