Wyniki wyszukiwania

1

Degradation of 5-hydroxymethylfurfural during yeast fermentation

100%

Gul Akillioglu H., Atac Mogol B., Gokmen V.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

2

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Top and bottom fermentation beer brewed with commercial buckwheat malt

100%

Podeszwa T., Harasym J., Czerniecki P., Kopacz M.

Nauki Inżynierskie i Technologie

|

2016

|

nr 3(22)

The investigations of buckwheat malting and its usage for brewing were driven by the rising market demand for gluten–free beer. This has been extensively studied, leading to the conclusion that it is impossible to brew beer from 100% buckwheat malt without additional support from the added enzymes. The main problem was the resulting viscosity which has caused the rejection of this valuable raw material. Such an approach has led to the unjustified marginalization of this type of malt in brewing. As buckwheat malt also contributes to antioxidant activity when used in food formulation, it was reasonable to study its potential application in brewing. This study evaluates the top and bottom fermentation process conducted on 20% of commercially available buckwheat malt contribution. Such a contribution delivers the viscosity of wort within the acceptable range which does not cause further filtration problems. Sensory analysis revealed the high acceptability of the resulting beer, pointing simultaneously to the insufficient guidelines for assessments of such a novel beer.

3

Congress wort analysis from commercial buckwheat malt mixtures with RSM

100%

Podeszwa T., Harasym J., Czerniecki P., Kopacz M.

Nauki Inżynierskie i Technologie

|

2016

|

nr 3(22)

The rising prevalence of allergic or intolerance responses for food containing specific cereals or their derivatives such as wheat, barley or rye has resulted in intense scientific research focused on providing gluten-free raw materials and products. As beer is mainly made from barley or wheat malt, this problem also appears in the brewing industry. The removal of harmful protein and the usage of gluten-free raw material are the two most typical routes to avoid gluten presence in beer. A raw material with great potential in brewing is buckwheat, which as a pseudocereal does not contain any gluten allergenic proteins. Although the scientific work has not so far led to brewing beer from 100% buckwheat malt without enzyme addition support – this raw material is still undergoing extensive investigation. However commercial buckwheat malts have appeared on the market, which the producers declare suitable for brewing. In this study Château Buckwheat (Castle Malting) commercial buckwheat malt was evaluated for its suitability for brewing. Malt grain analysis and the influence of buckwheat malt contribution in malt mixture on extract yield, viscosity and colour of congress worts were evaluated using RSM.

4

Obosnovanie processa kondicionirovanija vozdukha s ispol'zovaniem sistemy recirkuljacii pri proizvodstve soloda

100%

Podlesnyjj V.

Motrol. Motoryzacja i Energetyka Rolnictwa

|

2015

|

tom 17

|

nr 5

5

Technological properties of worts obtained from malts of naked barley grain

100%

Blazewicz J., Liszewski M., Zembold A.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2007

|

tom 06

|

nr 1

The purpose of the research was to determine the effect of diversified nitrogen fertilization (0, 25 and 50 kg·ha-1) on selected properties of grains, malts and brewing worts. Brewing value of barley grain was determined by Molina-Cano method. It was stated that the higher doses of nitrogen caused an increase of yield, as a result of stronger productive tillering of plants. Significant growth of grain yield was obtained by the increasing of nitrogen fertilization from 25 to 50 kg·ha-1. Malts from naked barley grain were produced in the same way as malts of the Pilzen type. According to Molina-Cano method, the naked barley grain of Rastik cultivar was qualified as brewing, because of high malt extractivity. Laboratory worts were characterized by a high extract content, but not suitable viscosity, total attenuation and low soluble nitrogen content

6

The use of Geotrichum candidum starter culture for protection of barley and its influence on biotechnological qualities of malts

84%

Foszczynska B., Dziuba E., Stempniewicz R.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

|

2004

|

tom 07

|

nr 2

7

Milled corn products in worts production

84%

Blazewicz J., Zembold-Gula A.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[A]

41-44

The object of this study was to assess the effect of malt substitution with maize products and kind of malt on the properties of laboratory worts. The experimental materials in the study were laboratory worts obtained from barley malts of the Pilzen type (produced by two Polish malthouses) and milled corn products: maize grits (500-1250 μm) and fine maize grits (250-750 μm). The unmalted raw material was subjected to gelatinization and added in proportions of 20, 30 and 40%. The reference materials were worts manufactured from malt without unmalted ingredients addition. Significance of worts features diversification was determined statistically. It was proved that malt substitution with milled maize products can improve properties of laboratory worts obtained from malts of lower quality, like increasing extract content and mash extractivity. The worts produced with 20, 30, and 40% of milled corn products addition show lower contents of soluble nitrogen, free amino nitrogen and lower degree of apparent final attenuation, but they can be easier filtrated and are characterised by lighter colour, in comparison to worts obtained without unmalted ingredients.

8

Development of the khapra beetle [Trogoderma granarium Ev.] on the kernels of malting barley and on malt

84%

Niegowska M., Ciepielewska D., Fornal L.

Polish Journal of Food and Nutrition Sciences

|

2002

|

tom 11/52

|

nr 1

The khapra beetle (Trogoderma granarium Everts) is one of the most harmful storage pests found on quarantine lists of all the EPPO member countries. The authors, therefore, undertook observations on the duration of the development of the khapra beetle on barley malt and on the kernels of some malting barley varieties, referring the results obtained to the duration of the pest's development on wheat grain, which was used as the control environment is very important. The results seem to prove that although the development of the khapra beetle on barley grain and on malt differs in the duration of particular developmental phases, the differences observed did not have any significant effect on the physiology of the insect.

9

Feeding of the khapra beetle on barley, malt and buckwheat nutlets

84%

Poplawska M., Ciepielewska D., Fornal L.

Journal of Plant Protection Research

|

2001

|

tom 41

|

nr 3

The objective of the study was to determine feeding preferences of the khapra beetle (Trogoderma granarium Everts) towards some plant products. The material for the investigations was composed of grain of four barley varieties: Brenda, Krona, Maresi, Rasbet; barley malt, and nutlets of three varieties of buckwheat: Hruszowska, Emka and Kora. The reference material comprised wheat grain of the commercial variety Almari. The results showed that the development of T. granarium larvae on barley grain and malt took longer than on wheat grain. The authors observed that buckwheat nutlets were comparable to barley kernels as a food for the development of the pest. The pest showed more feeding preferences to buckwheat products, grits and meal to barley grain.

10

Influence of pH and temperature on ferulic acid esterase and acetic acid esterase activities during malting and mashing

84%

Szwajgier D., Wasko A., Targonski Z.

Polish Journal of Food and Nutrition Sciences

|

2006

|

tom 15/56

|

nr 2

The influence of malting temperature (according to “Activated Germination Malting”) and decreased pH of steeping water on malt ferulic acid esterase activity and acetic acid esterase activity were studied. The pH value of water applied for steeping did not influence ferulic acid esterase activity changes during malting, and an increase of the malting temperature to 22oC caused a decrease in ferulic acid esterase activity in kilned malt. Ferulic acid esterase was not thermostable and a decrease in ferulic acid esterase activity was observed at 35oC. In order to promote ferulic acid esterase activity during mashing, the temperature of the mash must be held below 40oC during the first stages of the mashing process. Acetic acid esterase is another accessory enzyme taking part in arabinoxylan degradation during malting and mashing. Application of the water with a decreased pH level (5.2 versus 7.4) during steeping of the grain of both tested barley varieties caused nearly complete acetic acid esterase inactivation during malting. During mashing, acetic acid esterase was inactivated at 45oC, and the role of this enzyme during mashing is considered to be marginal.

11

Estimation of the usability of Triticale malts in brewing industry

84%

Blazewicz J.

Polish Journal of Food and Nutrition Sciences

|

1993

|

tom 02

|

nr 1

12

Zmienność i współzależność cech jakości jęczmienia browarnego ze zbioru w 2004 roku. Komunikat

67%

Ploch M., Cyran M., Kasztelowicz K., Boros D., Burek J.

Biuletyn Instytutu Hodowli i Aklimatyzacji Roślin

|

2005

|

nr 235

155-162

W 2004 roku oceniono wartość browarną 60 rodów jęczmienia browarnego i 3 odmian wzorcowych, uprawianych w: ZD HAR Strzelce, SHR Modzurów i ZD HAR Radzików. Oceniane ziarno pochodziło z doświadczeń wstępnych i przedwstępnych z każdej z trzech miejscowości. Wartość technologiczną oceniono na podstawie następujących parametrów jakościowych: masy 1000 ziaren, celności, zawartości białka ogółem i białka rozpuszczalnego słodu, liczby Kolbach, kruchości, ekstraktywności, lepkości brzeczki, siły diastatycznej, zawartości b-glukanów i końcowego stopnia odfermentowania. Dla badanych cech jakościowych oszacowano współczynniki zmienności (CV%) i korelacji (r). Najwyższy efekt interakcji między badanymi obiektami a miejscem uprawy, uzyskano dla: zawartość białka słodu, kruchość słodu oraz zawartości beta-glukanów.

13

Wplyw herbicydow stosowanych w uprawie jeczmienia browarnego na cechy uzytkowe ziarna

67%

Blazewicz J., Jurek K., Horczak S.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2003

|

tom 02

|

nr 1

53-61

Stwierdzono, że herbicydy Segal i Logran Extra powodują nadmierną akumulację białka w ziarnie badanych odmian. Zwiększanie dawki herbicydu F-1383 z 0,4 do 0,6 1/ha powoduje poprawę wyrównania ziarna, zwiększenie masy 1000 ziaren oraz zmniejszenie zawartości białka ogółem. Nie stwierdzono negatywnego wpływu herbicydów Tercet, Chwastox Trio i Compal na cechy ziarna odmian ‘Maresi’, ‘Mobek’, ‘Orlik’ i ‘Polo’ oraz otrzymanych z nich słodów.

14

Polski slod z dunskiego logo

67%

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2005

|

tom 49

|

nr 07

19

15

Qquality characteristics of barley varieties

67%

Kawka A., Chalcarz A., Kolodziejczyk P.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2009

|

tom 12

|

nr 4

16

Ocena bezpieczenstwa na podstawie wynikow badan monitoringowych zawartosci ochratoksyny A w slodzie i piwie

67%

Rybinska K., Postupolski J., Ledzion E., Kurpinska-Jaworska J., Szczesna M., Karlowski K.

Bromatologia i Chemia Toksykologiczna

|

2008

|

tom 41

|

nr 3

479-483

17

Feruloylated arabinoxylans as potential beer antioxidants

67%

Szwajgier D., Pielecki J., Targonski Z.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

|

2005

|

tom 08

|

nr 4

18

Hydrolases of Geotrichum candidum yeasts in barley beta-glucan degradation

67%

Piegza M., Witkowska D., Robak M.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

|

2006

|

tom 09

|

nr 4

19

Wpływ zastosowania w czasie zacierania preparatu enzymatycznego Ultraflo L na właściwości zagęszczonych i wysuszonych ekstraktów słodowych

67%

Blazewicz J.

Acta Scientiarum Polonorum. Biotechnologia

|

2002

|

tom 01

|

nr 1-2

20

Influence of unmalted grain on the properties of thickened malt worts

67%

Blazewicz J., Figiel A., Stepien B., Peron S.

Acta Agrophysica

|

2002

|

tom 77

Ograniczanie wyników

Degradation of 5-hydroxymethylfurfural during yeast fermentation

Top and bottom fermentation beer brewed with commercial buckwheat malt

Congress wort analysis from commercial buckwheat malt mixtures with RSM

Obosnovanie processa kondicionirovanija vozdukha s ispol'zovaniem sistemy recirkuljacii pri proizvodstve soloda

Technological properties of worts obtained from malts of naked barley grain

The use of Geotrichum candidum starter culture for protection of barley and its influence on biotechnological qualities of malts

Milled corn products in worts production

Development of the khapra beetle [Trogoderma granarium Ev.] on the kernels of malting barley and on malt

Feeding of the khapra beetle on barley, malt and buckwheat nutlets

Influence of pH and temperature on ferulic acid esterase and acetic acid esterase activities during malting and mashing

Estimation of the usability of Triticale malts in brewing industry

Zmienność i współzależność cech jakości jęczmienia browarnego ze zbioru w 2004 roku. Komunikat

Wplyw herbicydow stosowanych w uprawie jeczmienia browarnego na cechy uzytkowe ziarna

Polski slod z dunskiego logo

Qquality characteristics of barley varieties

Ocena bezpieczenstwa na podstawie wynikow badan monitoringowych zawartosci ochratoksyny A w slodzie i piwie

Feruloylated arabinoxylans as potential beer antioxidants

Hydrolases of Geotrichum candidum yeasts in barley beta-glucan degradation

Wpływ zastosowania w czasie zacierania preparatu enzymatycznego Ultraflo L na właściwości zagęszczonych i wysuszonych ekstraktów słodowych

Influence of unmalted grain on the properties of thickened malt worts