Use of unmalted cereals with enzyme preparations in brewing
Sergii Loiko,
Zoriana Romanova,
Mariia Zheplinska
et al.
Abstract:The use of unmalted grain is one of the methods for improving quality, reducing production costs, and creating new types of beer. However, the enzymatic activity of such raw materials is zero, so the use of enzyme preparations is relevant. The purpose of the study was to compare the quality indicators of 100% malt beer and beer with the replacement of malt with unmalted barley using enzymes. Methods of technical and chemical analysis were used to determine the organoleptic and physico-chemical parameters of be… Show more
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