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Isothermal and short mashing versus traditional mashing

Anita Van Landschoot UGent, Dana Vanderputten UGent, Ingeborg Stals UGent, Kathleen Piens UGent and Luc De Vuyst (2009) Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality. p.25-29
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.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
Mashing, brewing, saccharides, HPAEC-PAD
in
Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality
editor
Hilmer Sorensen
pages
25 - 29
conference name
Euro Food Chem XV : Food for the future : the contribution of chemistry to improvement of food quality
conference location
Copenhagen, Denmark
conference start
2009-07-05
conference end
2009-07-08
ISBN
9788799303342
language
English
UGent publication?
yes
classification
C1
copyright statement
I have transferred the copyright for this publication to the publisher
id
1023397
handle
http://hdl.handle.net/1854/LU-1023397
date created
2010-08-14 18:14:09
date last changed
2016-12-19 15:35:34
@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},
}

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.