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The effect of milling parameters on starch hydrolysis of milled malt in the brewing process

Paper ID Volume ID Publish Year Pages File Format Full-Text
36763 45146 2004 7 PDF Available
Title
The effect of milling parameters on starch hydrolysis of milled malt in the brewing process
Abstract

The effect of milling parameters on the hydrolysis of starch during the mashing process was investigated. Hammer milling was compared against roll milling. Roll gap settings, roll speed, speed differential were also analysed, as well as comparing four- to six-roll milling. The parameter of differential speed was also studied through grist particle size distribution. Employing a 65 °C infusion type mashing process for the wort, the glucose and maltose concentrations of malts milled in different ways were analysed. Results showed that the glucose concentration in the wort after 45 min of mashing, obtained using a hammer mill, was the same as that achieved from roll milling in 60 min. For roller mill gap settings the 0.8 mm gap grist required 60 min of mashing to reach a glucose concentration of 3.46 g l−1, whereas the 0.1 mm gap grist achieved the same level of starch hydrolysis in almost half the time, around 30–35 min of mashing. The results regarding roll speed showed that the 300 and 700 rpm mashes required roughly 50 and 40 min, respectively. Comparable sugar concentrations in the 50 rpm mash were obtained in 60 min. Finally, the comparison between simulated four- and six-roll milling showed the latter yielded higher glucose concentrations.

Keywords
Malt; Milling; Mashing; Starch hydrolysis; Wort; Brewing
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The effect of milling parameters on starch hydrolysis of milled malt in the brewing process
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 39, Issue 12, 29 October 2004, Pages 2213–2219
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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