Kaffircorn malting and brewing studies. VI.—Starch content of kaffir beer brewing materials
- 1 August 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (8) , 463-467
- https://doi.org/10.1002/jsfa.2740110808
Abstract
Starch was determined in kaffir beer brewing materials by a modification of the method of MacWilliam et al. Kaffircorn grains contained 61·1–69% starch; kaffrcorn malts 45·9–61–2% and maize grits and maize meals 71·8–81–7%. The starch content of the spent grains from different breweries varied widely, from 14·7 to 50·3%. In a trial brew, 40·7% of the starch in the raw materials escaped degradation during mashing, 32·8% appearing in the final beer and 7·9% in the spent grains.Keywords
This publication has 7 references indexed in Scilit:
- Kaffircorn malting and brewing studies. VII.—Changes in the carbohydrates of kaffircorn during maltingJournal of the Science of Food and Agriculture, 1960
- Kaffircorn malting and brewing studies. IV.—The extraction and nature of the insoluble amylases of kaffircorn maltsJournal of the Science of Food and Agriculture, 1960
- CARBOHYDRATES IN MALTING AND BREWING IV. DETERMINATION OF STARCH IN BARLEY AND MALTJournal of the Institute of Brewing, 1956
- Kaffircorn malting and brewing studies. I.—The kaffir beer brewing industry in South AfricaJournal of the Science of Food and Agriculture, 1956
- Fractionation of Starches from Smooth and Wrinkled Seeded Peas. Molecular Weights, End-group Assays and Iodine Affinities of the Fractions2Journal of the American Chemical Society, 1953
- NOTES ON SUGAR DETERMINATIONJournal of Biological Chemistry, 1952
- PEA STARCH, A STARCH OF HIGH AMYLOSE CONTENTJournal of Biological Chemistry, 1946