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