Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

European Food Research and Technology

Volumn 229, Issue 1, 2009, Pages 141-151

  Balcerek, Maria ^a   Pielech Przybylska, Katarzyna ^a  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Fermentation; Mashing; PLS; Rye; Starch; Supportive enzymes

Indexed keywords

ALCOHOLIC FERMENTATIONS; CHEMICAL COMPOSITIONS; CONCENTRATION OF; ENZYMATIC PREPARATIONS; GLUCOSIDASE; MASHING; NEUTRASE; PHYSICO-CHEMICAL PROPERTIES; PLS; PRESSURELESS LIBERATIONS; PULLULANASE; REDUCING SUGARS; RYE; SIGNIFICANT IMPACTS; SUPPORTIVE ENZYMES; XYLANASE;

BACTERIOLOGY; BIOCHEMICAL ENGINEERING; CATALYSTS; FERMENTATION; SACCHARIFICATION; STARCH; SUGAR (SUCROSE); SUGARS; VISCOMETERS; VISCOSITY;

ENZYMES;

SECALE CEREALE;

EID: 64949136378     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1035-y     Document Type: Article

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