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Starches brewing

Lactose-free milk product Baking, starch, brewing Dairy... [Pg.118]

The Indians in the Americas knew about beet long before the Europeans settied there (2,3). The South American Indians brewed a variety of starch-containing plants, eg, batate, com, yams, peanuts, banana, and manioca. [Pg.12]

Starches. In the United States, all potable alcohol, most fermentation industrial alcohol, and most fuel alcohol is currendy made principally from grains com is the principal feedstock for fuel alcohol. Fermentation of starch from grain is somewhat more complex than fermentation of sugars because starch must first be converted to sugar and then to ethanol. This process was known to the ancient Egyptians and Mesopotamians who brewed beer almost 5000 years ago (202). The simplified equations for the conversion of starch to ethanol are... [Pg.409]

Satzbrauen, n, brewing with cold malt extract, satzfrei, a. deposit-free, sediment-free. Satz-kriicke,/. (Brewing) yeaat rouaer. -mehl, n. fecola, starch fiour. -schale, /. settling dish. [Pg.379]

Barley (Starch) Saccharomyces cerevUae > brewing beer... [Pg.179]

In the traditional brewing process, malt both acts as a raw material (starch and protein source) and as an enzyme source. Improved process economics and reliability may be obtained by replacing part of the malt with industrial enzymes and umnalted grains such as barley. [Pg.72]

Barley -for brewing [BEER] (Vol 4) -copper as nutrient for [COPPER COMPOUNDS] (Vol 7) -growth regulators for [GROWTHREGULATIONS - PLANT] (Vol 12) -m malting [MALTS AND MALTING] (Vol 15) -protein source [FOODS, NONCONVENTIONAL] (Vol 11) -starch from [CITEMURGY] (Vol 5)... [Pg.90]

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]

McDonald, M.L. and Stark, J.R. 1988. A critical examination of procedures for the isolation of barley starch. J. Inst. Brew. 94 125-132. [Pg.678]

See other pages where Starches brewing is mentioned: [Pg.248]    [Pg.150]    [Pg.438]    [Pg.439]    [Pg.342]    [Pg.391]    [Pg.12]    [Pg.15]    [Pg.18]    [Pg.222]    [Pg.253]    [Pg.16]    [Pg.70]    [Pg.379]    [Pg.148]    [Pg.176]    [Pg.2]    [Pg.206]    [Pg.9]    [Pg.15]    [Pg.54]    [Pg.122]    [Pg.1103]    [Pg.12]    [Pg.14]    [Pg.15]    [Pg.15]    [Pg.18]    [Pg.171]    [Pg.568]    [Pg.670]    [Pg.965]    [Pg.965]    [Pg.1587]    [Pg.354]    [Pg.9]    [Pg.4]    [Pg.648]    [Pg.78]   
See also in sourсe #XX -- [ Pg.148 , Pg.149 ]



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