Abstract
Food-grade barley β-amylase, commercially available in bulk, was tested on the laboratory and pilot-plant scale to evaluate its potential utility in mashing. When mash temperature was varied between 60 and 80° C and adjunct ratio between 0 and 98%, wort fermentability was affected more than extract yield. Therefore, mashing appears to be a β-amylase limited process. When used in the fermentation, barley β-amylase markedly increased fermentability and may find special application in the production of reduced dextrin beers.
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