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VIEW ARTICLE DOI: 10.1094/ASBCJ-41-0063
Functional Properties of Brewers' Liquid Adjuncts. Richard D. Harvey, Grain Processing Corporation, Muscatine, IA 52761; and Paul R. Witt, Consultant to Grain Processing Corporation. J. Am. Soc. Brew. Chem. 41:0063, 1983.
Enzyme technologies that may be applied to produce varied carbohydrate profiles are reviewed, with emphasis on the role of maltose in fermentation. Pertinent manufacturing equipment is considered. Brewing quality of corn-syrup is examined, and differences between acid-hydrolyzed and enzyme-hydrolyzed starches are noted. Reference is made to some of the unfermentable sugars in commercial corn syrup.
Keywords: Bitter sugars, Carbohydrate profile, Flocculation, High maltose, Jet cooking, Unfermentable sugars
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |