Mashing with unmalted sorghum using a novel low temperature enzyme system: Impacts of sorghum grain composition and microstructure

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• 作者：Calum P. Holmes^a ; ^{c.holmes@hw.ac.uk} ; John Casey^b ; ^{john.casey@diageo.com} ; David J. Cook^a ; ^{david.cook@nottingham.ac.uk}
• 关键词：Sorghum brewing ; Exogenous mash enzymes ; Mashing ; Sorghum starch
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 April 2017
• 年：2017
• 卷：221
• 期：Complete
• 页码：324-334
• 全文大小：1143 K
• 卷排序：221

文摘

Effective low temperature mashing of sorghum demonstrated using new enzyme blend. Avoids high temperature starch gelatinisation stand. Energy efficient process. Brewing performance of 4 commercial sorghums evaluated for novel versus traditional processes. Novel process may enable wider use in brewing of sorghum ‘feed’ cultivars. Sorghum gross composition, physico-chemical properties and microstructure related to brewing performance.