Abstract
Comparative mashing trials of sorghum showed that the enzyme complex used to convert raw sorghum in brewing produced different levels of protein breakdown but reduced foaming potentials to similar degrees. Significant improvement in foaming potentials of worts were achieved when usual mashing procedures were replaced by a two-stage mashing process where late addition of gelatinized sorghum grist re-established foam stability. This late addition of part of the gelatinized grist may limit enzymic destruction of foam-stabilizing substances.
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