## Abstract The effect of heat, salts and acidity on pure sorghum starch and the starch in sorghum grain and malt has been studied by determining the degree to which these factors render the starch susceptible to subsequent attack by sorghum malt amylases. This method has revealed that temperatures
Developments in the malting and brewing trials with sorghum
β Scribed by A. C. Ogbonna
- Book ID
- 105112951
- Publisher
- Springer
- Year
- 1992
- Tongue
- English
- Weight
- 479 KB
- Volume
- 8
- Category
- Article
- ISSN
- 1573-0972
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Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. 'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased wh
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 t