Artículo
Effects of silica gel on reduction in gluten during several beer brewing stages
Benitez, Elisa Ines
; Acquisgrana, María del Rosario
; Peruchena, Nelida Maria
; Sosa, Gladis Laura; Lozano, Jorge Enrique
Fecha de publicación:
22/02/2016
Editorial:
Wiley
Revista:
International Journal of Food Science and Technology
ISSN:
0950-5423
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Beer is an alcoholic beverage made with barley as a basic raw material, and therefore, it is not suitablefor people with coeliac disease. During the brewing process, the elimination of the haze-active precursoris performed at the stabilisation stage. Some breweries use silica gel (SG) as stabilisation precursor. Thiswork presents the studies conducted to identify the stage where the addition of SG is more convenient inorder to reduce gluten, and the effect on the yeast nutritional value due its incorporation. The incorporationof SG during fermentation allows the reduction in more gluten than the others brewery stages studied,without changing significantly the yeast nutritional value of beer. Furthermore, the use of SGpromotes the reduction in polysaccharides which obstruct filtration.
Palabras clave:
Barley
,
Beverages
,
Gluten
,
Proteins
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Identificadores
Colecciones
Articulos(PLAPIQUI)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Articulos de PLANTA PILOTO DE INGENIERIA QUIMICA (I)
Citación
Benitez, Elisa Ines; Acquisgrana, María del Rosario; Peruchena, Nelida Maria; Sosa, Gladis Laura; Lozano, Jorge Enrique; Effects of silica gel on reduction in gluten during several beer brewing stages; Wiley; International Journal of Food Science and Technology; 51; 4; 22-2-2016; 920-928
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