Producción de maltas especiales de trigo a escala piloto, producción y caracterización de cerveza
| Autor: | Trentin, Lorena Saviani, Raniero, Ghiovani Zanzotti, Vasques, Crislayne Teodoro, Berwig, Kimberli Pauline, Alves, Eloize da Silva, Mendes, Maiara Pereira, Monteiro, Antônio Roberto Giriboni |
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| Jazyk: | portugalština |
| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Research, Society and Development; Vol. 10 No. 3; e3110312879 Research, Society and Development; Vol. 10 Núm. 3; e3110312879 Research, Society and Development; v. 10 n. 3; e3110312879 Research, Society and Development Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| ISSN: | 2525-3409 |
| Popis: | Beer is one of the most consumed beverages in the world and for its production, malt, water, hops, yeasts and adjuncts are needed as ingredients, with malt being the main ingredient and one that defines the quality and flavor of the drink. However, malt occurs through maceration, germination and drying processes. The grain most used by industries is barley, but in this work wheat was used as a raw material, as it is the cereal with the greatest production in the world. Two types of malts can be obtained in the drying process, Pilsen malt and special malt. Thus, this work aimed to produce special and roasted wheat malts on a pilot scale and to produce beers from them. Three types of malt were produced, which were analyzed for their hundredth composition, germination test and soluble solids content. Beer was characterized through analysis and through sensory acceptance and purchase intention. The higher temperatures and drying time resulted in decreased moisture, carbohydrate and increased fiber in the malt, different levels of soluble solids in the must and a greater color and lower pH in the beers (p |
| Databáze: | OpenAIRE |
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