2022
DOI: 10.1590/fst.101021
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Impact of the use of unmalted adjuncts on the rheological properties of beer wort

Abstract: Understanding the behavior of fluids is important in industrial processes of the most varied types. Changes in the composition of the brewing wort can have an impact on the phenomenon of transport of matter, important in the manufacturing as well as in the sensory perception of palatability and dietary characteristics. Changes in viscosity are also of interest to the industry, as this parameter plays an important role in the filtration theory. The present study intended to analize the impact of different brewi… Show more

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Cited by 3 publications
(3 citation statements)
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“…Regarding appearance, B1 was associated as beer without foam and bubbles, and regarding texture it was associated as beer with high viscosity. Differences in beer viscosities have been linked to the quality of ingredients used in brewing, considering that high viscosity can still hinder steps such as filtration in beer processing (Rosa & Lannes, 2022).…”
Section: Catamentioning
confidence: 99%
“…Regarding appearance, B1 was associated as beer without foam and bubbles, and regarding texture it was associated as beer with high viscosity. Differences in beer viscosities have been linked to the quality of ingredients used in brewing, considering that high viscosity can still hinder steps such as filtration in beer processing (Rosa & Lannes, 2022).…”
Section: Catamentioning
confidence: 99%
“…Accordingly, the use of barley malt substitutes, as a source of extract, can be part of the solution. These materials, which bring additional sources of carbohydrates and protein into the wort, are called adjuncts [1,8,9].…”
Section: Introductionmentioning
confidence: 99%
“…Beer is one of the oldest fermented beverages and one of the most consumed lowalcohol drinks in the world, with an increase in consumption year over year [1][2][3][4][5]. The conventional raw materials for obtaining beer are barley malt or wheat malt, but people with known gluten sensitivity or diagnosed with celiac disease cannot consume this drink [6,7]. For a gluten-free beer, the safest method is to use gluten-free grains as raw material, such as corn, sorghum, rice, millet, etc., or pseudocereals, such as buckwheat, amaranth, and quinoa [1,2,8].…”
Section: Introductionmentioning
confidence: 99%