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Abstract
In 16 case studies the traditional infusion mashing method was compared with isothermal mashing at 60-65°C combined with short mashing at half of the normal mashing time. Also, the effect of mash pH adjustment (5.4-5.6) and application of exogenous enzymes (proteases, glucanases, amylases, and amyloglucosidases) was studied. The results indicated that isothermal short mashing is a potential economic mashing process. Adjustment of the mash pH had a positive effect on the mashing performance. The use of exogenous enzymes gave an increase in the amino acid concentration but this is not an essential advantage for the later fermentation process.
Keywords
Mashing, brewing, saccharides, HPAEC-PAD

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Chicago
Van Landschoot, Anita, Dana Vanderputten, Ingeborg Stals, Kathleen Piens, and Luc De Vuyst. 2009. “Isothermal and Short Mashing Versus Traditional Mashing.” In Euro Food Chem XV : Food for the Future : the Contribution of Chemistry to Improvement of Food Quality, ed. Hilmer Sorensen, 25–29.
APA
Van Landschoot, Anita, Vanderputten, D., Stals, I., Piens, K., & De Vuyst, L. (2009). Isothermal and short mashing versus traditional mashing. In H. Sorensen (Ed.), Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality (pp. 25–29). Presented at the Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality.
Vancouver
1.
Van Landschoot A, Vanderputten D, Stals I, Piens K, De Vuyst L. Isothermal and short mashing versus traditional mashing. In: Sorensen H, editor. Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality. 2009. p. 25–9.
MLA
Van Landschoot, Anita, Dana Vanderputten, Ingeborg Stals, et al. “Isothermal and Short Mashing Versus Traditional Mashing.” Euro Food Chem XV : Food for the Future : the Contribution of Chemistry to Improvement of Food Quality. Ed. Hilmer Sorensen. 2009. 25–29. Print.
@inproceedings{1023397,
  abstract     = {In 16 case studies the traditional infusion mashing method was compared with isothermal mashing at 60-65{\textdegree}C combined with short mashing at half of the normal mashing time. Also, the effect of mash pH adjustment (5.4-5.6) and application of exogenous enzymes (proteases, glucanases, amylases, and amyloglucosidases) was studied. The results indicated that isothermal short mashing is a potential economic mashing process. Adjustment of the mash pH had a positive effect on the mashing performance. The use of exogenous enzymes gave an increase in the amino acid concentration but this is not an essential advantage for the later fermentation process.},
  author       = {Van Landschoot, Anita and Vanderputten, Dana and Stals, Ingeborg and Piens, Kathleen and De Vuyst, Luc},
  booktitle    = {Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality},
  editor       = {Sorensen, Hilmer},
  isbn         = {9788799303342},
  keyword      = {Mashing,brewing,saccharides,HPAEC-PAD},
  language     = {eng},
  location     = {Copenhagen, Denmark},
  pages        = {25--29},
  title        = {Isothermal and short mashing versus traditional mashing},
  year         = {2009},
}