The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer-Reference-Cited by-同舟云学术

The effect of barley to wheat ratio in malt blends on protein composition and physicochemical characteristics of wort and beer

Published:2022-12-17 Issue:1 Volume:88 Page:193-203
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Xiu¹,Yang Junhua²,Xie Lan³,Jin Yuhong¹,Liu Junhan¹^ORCID,Xing Wenjiao¹

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering Shandong Agricultural University Tai'an China

2. Institute for Agri‐Food Standards and Testing Technology Shanghai Academy of Agricultural Sciences Shanghai China

3. Service Center of Veterans Affairs of Muping Yantai China

Funder

Natural Science Foundation of Shandong Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16428

Reference16 articles.

1. Nutrient uptake, transport and translocation in cereals: Influences of environmental and farming conditions;Ali Hafeez M.;Faculty of Landscape Planning, Horticulture and Agricultural Science, Swedish University of Agricultural Sciences,2009

2. Physical and chemical screening of honey samples available in the Saudi market: An important aspect in the authentication process and quality assessment

3. Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties

4. European Brewery Convention. (2010).Analytica‐EBC. Germany: Fachverlag Hans Carl: Nürnberg. Section 8 Wort Method and section 9 Beer Method. 8.2.1 Specific gravity of wort using a Ppyknometer 8.5 colour of wort: Visual Method 8.8 Bitterness of wort 8.17 pH of wort. 9.2.1 alcohol in beer by distillation 9.4 Original real and apparent extract and original gravity of beer 9.5 real degree of fermentation 9.6 color of beer: spectrophotometric method 9.8 bitterness of beer 9.24.1 vicinal diketones in beer: spectrophotometric method 9.35 pH of beer.

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