The effect of buckwheat adjunct on the technological profile of unhopped wort
Miriam SOLGAJOVÁ,
Andrea MENDELOVÁ,
Eva IVANIŠOVÁ
et al.
Abstract:Recently, there has been increasing interest of using nonconventional starch adjuncts, such as buckwheat, not only due to its distinctive taste but also to increase the polyphenol content of the beer, and thus, its antioxidant capacity.The objective of this study was to examine technological profile of sweet wort made with unmalted buckwheat adjunct substitute. Wort was prepared in five variants: 5%, 10%, 15%, 20% and 30% of buckwheat adjunct substitute. The results showed that partial replacement of barley ma… Show more
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