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Adjunct, beer production

To outline the process, the aqueous substrate for beer production is made by brewing cereals with hops, which provide the characteristic bitter flavor component. Barley is the chief cereal ingredient, which is first malted to give enzymes required to breakdown starches to simple sugars, and also to contribute an important flavor component. Barley is a fairly expensive source of starch, so it is usually supplemented by the addition of less expensive starch adjuncts such as corn (maize), oats, millet, wheat, or rice. The adjunct contributes to carbohydrates, but makes little contribution to the flavor. Various strains of yeasts selected for their efficient conversion of glucose to ethanol are refined by individual brewers to achieve desired product qualities. [Pg.511]

Maltose. Also known as malt sugar, maltose is a product of the fermentation of starches by enzymes or yeast. Barley malt, which is used as an adjunct in brewing, enhances die flavor and color of beer because of its maltose content Maltose also is formed by yeast during breadmaking. Maltose is the most common reducing dlsaccharide, H2O,... [Pg.1587]

Beer making or brewing involves the use of germinated barley (malt), hops, yeast and water. In addition to malt from barley, other starch- and/or sugar-containing raw materials have a role, e. g., other kinds of malt such as wheat, unmalted cereals called adjuncts (barley, wheat, com, rice), starch flour, starch degradation products and fermentable sugars. The use of additional raw materials may necessitate in part the use of microbial enzyme preparations. [Pg.892]

Ale—The pilgrims brought ale, rather than beer, to America. Both beverages are made from malted barley, adjuncts, hops, yeast, and water, but ale is stronger and contains more alcohol than beer. Another difference is that production of ale utilizes strains of yeast which rise to the top of the fermentation tank. Hence, it is said to be a topfermented beverage. [Pg.98]

A variety of methods have been developed for the analysis of raw materials for beer and the final product. There are methods especially devised to test the quality of malt, brewing adjuncts, hops, and yeast. [Pg.522]

Adjunct Common name of a starchy raw material mixed with diastatic malt during mashing processes for beer or alcoholic spirit production. Most adjuncts are refined fractions or starches obtained from dry- and wet-milling processes. The most widely used adjuncts are refined maize and rice grits, maize starch, ground barley, and syrups. Upon hydrolysis, adjuncts provide fermentable carbohydrates and soluble peptides, the key ingredients for the fermenting yeast. [Pg.669]

In addition to sugars, several LAB species can metabolize citrate. Citrate fermentation in LAB leads to the production of volatile compounds. In fermented dairy products, these confounds are compounds, such as diacetyl, acetoin, and butanediol, which are responsible for the typical aroma of many fermented dairy products. Therefore, citrate metabolizing LAB, such as L. lactis subsp. lactis biovar. diacetylactis (L. diacetylactis) and some Leuconostoc and Weissella species, are currently used as starter and adjunct cultures for the production of these compounds. However, in other fermented products, such as wine, beer, and sausages, the volatile compounds produced from the fermentation of citrate by LAB are considered off-flavors, and their presence should be avoided. Citrate utilization by LAB has been previously described in detail (Quintans et al. 2008) and summarized in the first edition of this book (Mayo et al. 2010). Therefore, in this chapter, we are presenting only citrate metabolism in LAB in the context of recent achievements. [Pg.4]


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See also in sourсe #XX -- [ Pg.892 ]




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