Optimisation of the mashing procedure for 100% malted proso millet (Panicum miliaceum L.) as a raw material for gluten-free beverages and beers

Journal of the Institute of Brewing

Volumn 116, Issue 2, 2010, Pages 141-150

  Zarnkow, Martin ^a,c   Keßler, Matthias ^b   Back, Werner ^a   Arendt, Elke K ^c   Gastl, Martina ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Saatenunion GmbH   (Germany)

^c UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Gluten; Malted proso millet; Mashing; Panicum miliaceum L

Indexed keywords

AMYLASES; BEVERAGES; CHROMATOGRAPHY; ENZYMES; GELATION; SACCHARIFICATION; SIZE EXCLUSION CHROMATOGRAPHY;

AMYLASE ACTIVITY; AMYLOLYTIC ACTIVITY; AMYLOLYTIC ENZYMES; GLUTEN; GLUTEN-FREE BEVERAGES; MALTED PROSO MILLET; MASHING; PANICUM;

ENZYME ACTIVITY;

HORDEUM; PANICUM MILIACEUM;

EID: 77956280460     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00410.x     Document Type: Article

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