β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination

β-Glucanase Addition in Brewing Malt Produced by Reduced Time of Germination

Abstract The β-Glucans content has straight influence on the quality of malt and beer, mainly during the filtration step. Barley presenting high β-Glucan content demands longer germination time at malting. The application of commercial β-Glucanase is an alternative to accelerate the process and pres...

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Bibliographic Details
Main Authors: Crislane Brazil, Débora Francielly de Oliveira, Rafael Augusto Duarte, Juliana Minardi Galo, Luciano Lucchetta, Eder da Costa dos Santos, Elisabete Hiromi Hashimoto
Format: Article
Language:English
Published: Instituto de Tecnologia do Paraná (Tecpar) 2019-12-01
Series:Brazilian Archives of Biology and Technology
Subjects:
β-glucans
germination time
commercial enzyme
Online Access:http://www.scielo.br/pdf/babt/v62/1516-8913-babt-62-e19180315.pdf

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