Effect of mashing with commercial enzymes on the properties of sorghum worts

World Journal of Microbiology and Biotechnology

Volumn 14, Issue 1, 1997, Pages 43-48

  Agu, R C ^a   Palmer, G H ^b  

^a ENUGU STATE UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Nigeria)

^b HERIOT WATT UNIVERSITY   (United Kingdom)

Author keywords

Commercial enzymes; Foam; Mashing; Sorghum

Indexed keywords

BREWING; ENZYME; MASHING; SORGHUM;

EID: 0031886227     PISSN: 09593993     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008868315633     Document Type: Article

References (28)

1. Agu, R.C. & Palmer, G.H. 1996 Enzymic breakdown of endosperm proteins of sorghum at different malting temperatures. Journal of the Institute of Brewing 102, 415-418.
2. Agu, R.C. & Palmer, G.H. 1997 Effect of mashing procedures on some sorghum varieties germinated at different temperatures Process Biochemistry 32, 147-158.
3. Agu, R.C., Okenchi, M.U. Aneke, G. & Onwumelu, A.H. 1995 Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes. World Journal of Microbiology and Biotechnology 11, 591-592.
4. Aisien, A.O. 1988 Sorghum: A suitable substitute for brewing beer? Brewing and Distilling International 3, 20-22.
5. Albini, P.A., Briggs, D.E. & Wadeson, A. 1987 Microbial enzymes and their effects on extract recoveries from unmalted adjuncts. Journal of the Institute of Brewing 93, 97-104.
6. Bajomo, M.F. & Young, T.W. 1992 Development of a mashing profile for the use of microbial enzymes in brewing with raw sorghum (80%) and malted barley or sorghum malt (20%). Journal of the Institute of Brewing 98, 515-523.
7. Bajomo, M.F. & Young, T.W. 1993 The properties, composition and fermentabilities of worts made from 100% raw sorghum and commercial enzymes. Journal of the Institute of Brewing 99, 153-158.
8. Bradford, M.M. 1976 A rapid and sensitive method for the quantification of protein utilising the principle of protein-dye binding. Analytical Biochemistry 72, 248-254.
9. Dale, C.J., Young, T.W. & Makinde, A. 1989 Extruded sorghum as a brewing raw material. Journal of the Institute of Brewing 95, 157-164.
10. Dale, C.J., Young, T.W. & Omole, T. 1990 Small scale mashing experiments with grist containing high proportions of raw sorghum. Journal of the Institute of Brewing 96, 403-409.
11. Delcour, J.A., Nennebert, M.M.E., Vancraenenbroeck, R. & Moerman, E. 1989 Unmalted cereal products for beer brewing. Part 1. The use of high percentages of extruded or regular corn starch and sorghum. Journal of the Institute of Brewing 95, 271-276.
12. Haln, R.R. 1966 Sorghum as a brewing adjunct. Brewer's Digest 49, 70-74.
13. Institute of Brewing 1989 Recommended Methods of Analysis.
14. Ishibayshi, Y., Terano, Y., Fukui, N., Honbou, N., Kakui, T., Kawasaki, S. & Nakatani, K. 1996 Development of a new method for determining beer foam and haze by using the immunochemical method ELISA. Journal of American Society of Brewing Chemists 54, 129-190.
15. Macey, A. 1969 Malt and cereal adjuncts. Process Biochemistry 4, 17-19.
16. Macfadden, D.P. 1989 In Proceedings of the 2nd Scientific and Technical Convention, February 1989 Johannesburg, p 306.
17. Narziss, L & Rottger, W. 1974 Variation of protein fraction during malting and brewing with special consideration of foam head retention and stability of beer. Brauwelt 114, 570-574.
18. Neilsen, E.B. 1971 Brewing with barley and enzymes - A review. European Brewery Convention, Proceedings of the 13th Congress, Estroil, pp 149-170 Amsterdam: Elsevier.
19. Nummi, M., Loisa, M. & Enari, T.M. 1969 Fractionation of hazeforming compounds in beer European Brewery Convention, Proceedings of the 12th Congress, Interlaken, pp 349-356 Amsterdam: Elsevier.
20. Okolo, B.N. & Ezeogu, L.J. 1995 Effect of air rest periods on the mobilisation of sorghum reserve proteins. Journal of the Institute of Brewing 101, 463-468.
21. Palmer, G. H. 1989 Cereals in malting and brewing. In: Cereal Science and Technology, ed. Palmer, G.H. pp. 61-242. Aberdeen, Scotland: Aberdeen University Press.
22. Pierce, J.S. 1987 Horace Brown memorial lecture. The role of nitrogen in brewing. Journal of the Institute of Brewing 93, 378-379.
23. Ryder, D.S. & Vogelsang, F. 1994 Adapting malt quality to modern brewing techniques. European Brewery Convention. Monograph XXIII. EBC Symposium, Malting Technology, Anderwach, Germany. Darmstadt: Weihert-Druck.
24. Savage, D.J. & Thompson. C.C. 1971 The isoelectric focusing of beer proteins in polyacrylamide gel. Journal of the Institute of Brewing 77, 371-375.
25. Slack, P.T. & Bamforth, C.W. 1983 The fractionation of polypeptides from barley and beer by hydrophobic interaction chromatography: the influence of their hydrophobicity on foam stability. Journal of the Institute of Brewing 89, 397-401.
26. Ten Hoopen, H.J.G 1973 Protein profiles in beer. Journal of the Institute of Brewing 79, 29-33.
27. Ugboaja, F.C., Bednarski, W. & Babuchowski, A 1991 The technology and properties of beer produced from unmalted sorghum or maize grains. World Journal of Microbiology and Biotechnology 7, 225-230.
28. Wainwright, T. 1978 Brewing Industry Research Foundation, Scientific and Technical Advisory Committee Meeting.