Use of Glucose-Galactose Concentrates in Beer Production

✍ Scribed by Poznański, S. ;Leman, J. ;Bednarski, W. ;Szmelich, W. ;Kowalewska, J. ;Chodkowski, M. ;Wieliczko, R.

• Publisher: John Wiley and Sons
• Year: 1978
• Tongue: English
• Weight: 458 KB
• Volume: 22
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19780220303

✦ Synopsis

Abstract

Three kinds of demineralized and non‐demineralized glucose‐galaktose concentrates obtained from whey or partially refined lactose, were substituted for barley malt in brewers wort. Demineralized concentrates can be substituted for up to 50% of the malt extract in wort without negatively affecting the technological process of beer production or the quality of the final product. Beer produced with concentrates added showed high quality, flavour and smell, being in most cases quantitatively superior to the control beer. Substitution for the extract by non‐demineralized concentrate showed that while a 10% substitution did not negatively affect the quality of beer, increased proportions of 25 and 50 per cent produced a salty taste.