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Changes in the Concentrations of the Polyphenolic Constituents of Sorghum during Malting and Mashing

✍ Scribed by Nwanguma, Bennett C; Eze, Michael O

Book ID: 101223365
Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 346 KB
Volume: 70
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(199602)70:2<162::aid-jsfa464>3.0.co;2-2

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✦ Synopsis

Sorghum varieties differed widely in their content of polyphenolic compounds. The concentrations of all phenolic compounds increased several-fold during malting and the degree of increase differed with variety. The concentration of polyphenols extracted in wort was dependent, to a great extent, on the temperature of mashing.

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