Brewing: New Technologies (Woodhead Publishing in Food by Charles W. Bamforth

By Charles W. Bamforth

Brewing remains to be the most aggressive and leading edge sectors within the foods and drinks undefined.

Brewing: New Technologies summarizes fresh technological alterations in brewing and their impression on product variety and caliber. The e-book starts with a evaluate of the advancements in materials, together with cereals, adjuncts, malt and hops, in addition to methods of optimizing using water. It discusses advancements in applied sciences from fermentation and sped up processing to filtration and stabilization tactics in addition to packaging and concludes with analyses of advancements in protection and quality controls, together with regulate structures liable for chemical, microbiological, and sensory research.

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Extra info for Brewing: New Technologies (Woodhead Publishing in Food Science, Technology and Nutrition)

Sample text

Moll (1979) provides a wide-ranging list of malt factors that are correlated to malt protein, soluble wort protein, and Kolbach index (see below). The Kolbach index is a ratio of soluble wort protein to the total malt protein expressed as a percentage (often noted as S/T). 2 Malt factors No ideal malt specification exists and therefore no attempt will be made to present typical analytical parameters. Even within beer styles there is great variation among brewers. Targets must be set with the intent to satisfy the needs of end users and to reflect realistic expectations in the area in which the malting barley is grown.

HEISEL S, SCHWARZ P and BARR J (2004), `Preharvest sprout damage as measured by pearling', J Am Soc Brew Chem 62(2), 59±62. HELMS J H, OATWAY L and JUSKIW P (2005), `Commercialization of near infrared reflectance spectroscopy (NIRS) for screening breeding lines in the breeding program and screening grain lots in a malt plant', Proc 18th N Amer Barley Res Workshop, 104±107. HOLMES M G (1995), `Studies on the malting potential of barley and malt with the falling number apparatus', J Inst Brew 101(3), 175±180.

Typically, these are established malting varieties that have demonstrated their ability to produce quality malt under a wide range of environmental conditions. Barley quality outside predetermined limits should not be evaluated. Barley hull The barley husk or hull is very important in regulating water uptake during steeping, protecting the developing embryo during germination, and as the major component of the filter bed during wort runoff in lautering. It also contains polyphenols that can contribute to astringent flavors in beer.

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