METHOD FOR IMPROVING THE PROPERTIES OF MALTED CEREALS

The properties of malted cereals can be improved by a process wherein starter cultures are added to the cereals prior to or during malting of said cereals. Such starter cultures may comprise moulds, yeasts and bacteria. Cereals to which the starter cultures may be added comprise wheat, barley, rye,...

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Bibliographische Detailangaben
Hauptverfasser:	HOOGLAND, MARTIN, SCHMEDDING, DIEDERIK JOHANNES MARIA, PETERS, ALFONS LODEWIJK J, MACFADDEN, DECLAN
Format:	Patent
Sprache:	eng ; fre
Schlagworte:	BEER BIOCHEMISTRY BREWING OF BEER CHEMISTRY ENZYMOLOGY METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE
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Beschreibung
Zusammenfassung:	The properties of malted cereals can be improved by a process wherein starter cultures are added to the cereals prior to or during malting of said cereals. Such starter cultures may comprise moulds, yeasts and bacteria. Cereals to which the starter cultures may be added comprise wheat, barley, rye, rice, corn and sorghum. The malted cereals according to the invention may be used in the brewing, distilling and bakery industry.