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| Brazil,Crislane; Oliveira,Débora Francielly de; Duarte,Rafael Augusto; Galo,Juliana Minardi; Lucchetta,Luciano; Santos,Eder da Costa dos; Hashimoto,Elisabete Hiromi. |
| Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and preserve the quality of malt. This work aimed to evaluate the effect of commercial β-Glucanase addition in malt produced within reduced germination time (64 h). Micro-malting was conducted with BRS-Caue and Elis barley cultivars at germination time 64 h and 96 h. The β-Glucanase concentration applied were 0, 25, 50 and 100 mg.kg-1. Barley, malt and wort samples were analyzed to check their physical-chemical features. Beers were produced with BRS-Caue malt and the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Β-glucans; Germination time; Commercial enzyme. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100222 |
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