Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing-Reference-Cited by-同舟云学术

Relationship between levels of diastatic power enzymes and wort sugar production from different barley cultivars during the commercial mashing process of brewing

Published:2013-11-26 Issue:7-8 Volume:66 Page:615-623
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Hu Shumin¹,Yu Junhong¹,Dong Jianjun¹,Evans D. Evan²,Liu Jia¹,Huang Shuli¹,Huang Shuxia¹,Fan Wei¹,Yin Hua¹,Li Mei¹

Affiliation:

1. State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao P. R. China

2. The beer engineer; Lindisfarne Tasmania Australia

Funder

National Basic Research Program of China

National High Technology Research and Development Program of China

Qingdao public domain of science and technology support plan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference30 articles.

1. Barley and malt starch in brewing: a general review;Bamforth;Tech. Q. Master Brew. Assoc. Am.,2003

2. Current perspectives on the role of enzymes in brewing;Bamforth;J Cereal Sci,2009

3. Letter to the editor: Update on the knowledge regarding starch structure and degradation of malt enzymes (DP/DU and limit dextrinase);Bathgate;J. Inst. Brew.,2011

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