Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes
Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. 'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are in...
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| Veröffentlicht in: | World journal of microbiology & biotechnology 1995-01, Vol.11 (5), p.591-592 |
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| container_end_page | 592 |
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| container_issue | 5 |
| container_start_page | 591 |
| container_title | World journal of microbiology & biotechnology |
| container_volume | 11 |
| creator | Agu, R.C Okenchi, M.U Aneke, G Onwumelu, A.H |
| description | Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. 'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased when a combination of malt and Thermamyl is used. The mashing of sorghum with added enzymes is therefore recommended to improve both malt and beer quality. |
| doi_str_mv | 10.1007/BF00286379 |
| format | Article |
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'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased when a combination of malt and Thermamyl is used. The mashing of sorghum with added enzymes is therefore recommended to improve both malt and beer quality.</description><identifier>ISSN: 0959-3993</identifier><identifier>EISSN: 1573-0972</identifier><identifier>DOI: 10.1007/BF00286379</identifier><language>eng</language><publisher>Dordrecht: Springer</publisher><subject>Beers ; Biological and medical sciences ; brewing ; brewing quality ; enzymes ; Fermented food industries ; Food industries ; Fundamental and applied biological sciences. 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'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased when a combination of malt and Thermamyl is used. The mashing of sorghum with added enzymes is therefore recommended to improve both malt and beer quality.</description><subject>Beers</subject><subject>Biological and medical sciences</subject><subject>brewing</subject><subject>brewing quality</subject><subject>enzymes</subject><subject>Fermented food industries</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>malting</subject><subject>mashing</subject><subject>Sorghum (Poaceae)</subject><subject>Sorghum vulgare</subject><subject>varieties</subject><subject>wort</subject><issn>0959-3993</issn><issn>1573-0972</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1995</creationdate><recordtype>article</recordtype><recordid>eNotzz1PwzAQBmALgUT5WPgDeEBsgbMvjusREAWkCgbKHLnJuTXKR7FTQvn1WMB0wz3v6T3GzgRcCQB9fTsDkNMCtdljE6E0ZmC03GcTMMpkaAwesqMY3wESNzhhdBto9N2Kb0K_oTB4irx3_NmvKHjb8XHtB-K2q_mOmqYfeWubgWoe-7Bab1v-aYOn31Rr4zotRj-sOX0NFDrbcOq-dy3FE3bgbBPp9H8es8XsfnH3mM1fHp7ubuaZk6CGrDa1MTXIZe60M4WbIlYo8qXLSZsKSUqFWEgApXJy5IyqC6Wm9VRWy5TAY3b5dzY987GlOJStj1XqbTvqt7EUhdE6R0zw4h_aWNnGBdtVPpab4FsbdiUWBlCLxM7_mLN9aVchkbdXCQJBKKEh1fsBqq9vkw</recordid><startdate>19950101</startdate><enddate>19950101</enddate><creator>Agu, R.C</creator><creator>Okenchi, M.U</creator><creator>Aneke, G</creator><creator>Onwumelu, A.H</creator><general>Springer</general><scope>FBQ</scope><scope>IQODW</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>19950101</creationdate><title>Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes</title><author>Agu, R.C ; Okenchi, M.U ; Aneke, G ; Onwumelu, A.H</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f205t-d9d99d02b4f7f96f833c314bf4e79c3e225336200554efef95d6558d82cbf7f3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1995</creationdate><topic>Beers</topic><topic>Biological and medical sciences</topic><topic>brewing</topic><topic>brewing quality</topic><topic>enzymes</topic><topic>Fermented food industries</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>malting</topic><topic>mashing</topic><topic>Sorghum (Poaceae)</topic><topic>Sorghum vulgare</topic><topic>varieties</topic><topic>wort</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Agu, R.C</creatorcontrib><creatorcontrib>Okenchi, M.U</creatorcontrib><creatorcontrib>Aneke, G</creatorcontrib><creatorcontrib>Onwumelu, A.H</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>World journal of microbiology & biotechnology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Agu, R.C</au><au>Okenchi, M.U</au><au>Aneke, G</au><au>Onwumelu, A.H</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes</atitle><jtitle>World journal of microbiology & biotechnology</jtitle><date>1995-01-01</date><risdate>1995</risdate><volume>11</volume><issue>5</issue><spage>591</spage><epage>592</epage><pages>591-592</pages><issn>0959-3993</issn><eissn>1573-0972</eissn><abstract>Both white and yellow varieties of Nigerian sorghum have good brewing properties although the white are better. 'Thermamyl', the industrial enzyme used by the breweries in Nigeria in mashing unmalted sorghum, influences the brewing properties of both varieties, and yields of extract are increased when a combination of malt and Thermamyl is used. The mashing of sorghum with added enzymes is therefore recommended to improve both malt and beer quality.</abstract><cop>Dordrecht</cop><pub>Springer</pub><doi>10.1007/BF00286379</doi><tpages>2</tpages></addata></record> |
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| identifier | ISSN: 0959-3993 |
| ispartof | World journal of microbiology & biotechnology, 1995-01, Vol.11 (5), p.591-592 |
| issn | 0959-3993 1573-0972 |
| language | eng |
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| source | SpringerLink Journals - AutoHoldings |
| subjects | Beers Biological and medical sciences brewing brewing quality enzymes Fermented food industries Food industries Fundamental and applied biological sciences. Psychology malting mashing Sorghum (Poaceae) Sorghum vulgare varieties wort |
| title | Brewing properties of Nigerian white and yellow malted sorghum varieties mashed with external enzymes |
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