Starch properties of malted barley in relation to real degree of fermentation

@inproceedings{Patindol2012StarchPO,
  title={Starch properties of malted barley in relation to real degree of fermentation},
  author={James Patindol and Guadalupe M{\'e}ndez-Montealvo and Ya-Jane Wang},
  year={2012}
}
Real degree of fermentation (RDF) is an important measure of brewhouse performance in the production of beer. In this work, the relationship of RDF with malted barley starch properties was investigated. Starches were isolated from 25 malted barley samples and analyzed for molecular size distribution (by HPSEC), AP structural features (by high-performance size exclusion chromatography with multi-angle laser light scattering and RI detectors), and thermal properties (by DSC). Cluster analysis… CONTINUE READING

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